Slow Cooker Italian Stuffed Peppers

• 6 Bell Peppers, Tops Cut Off And Hollowed Out, And Tops Chopped (I Never Waste Them)
• 1 Small Onion, Diced
• 2 cloves Garlic, Minced
• 1 pound Ground Beef
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Italian Seasoning
• 32 ounces, weight Can, Crushed Tomatoes, Divided
• 1 cup Cooked White Rice
• 8 ounces, weight Mozzarella Cheese, Shredded And Divided
• 1/2 cups Grated Parmesan Cheese, Divided
• 1- 1/2 cup Cup Beef Broth

1. Heat a large skillet over medium heat.
2. Cook onion, garlic and chopped pepper tops until onion is clear.
3. Add ground beef and cook until browned.
4. Add salt, pepper, and Italian seasoning.
5. Mix well then add half the can of tomatoes.
6. Stir in cooked rice, half of the mozzarella and half of the Parmesan cheese.
7. Spoon mixture into peppers, filling each about 3/4 of the way.
8. Place stuffed peppers into a 5-quart slow cooker.
9. Pour remaining crushed tomatoes over peppers, then pour beef broth around the sides.
10. Cover and cook on low for 8 hours or on high for 6.
11. Top with remaining Parmesan cheese and mozzarella before serving.

bell peppers, onion, garlic, ground beef, salt, pepper, italian seasoning, weight, mozzarella cheese, parmesan cheese, beef broth

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-italian-stuffed-peppers/ (may not work)