A delightful twist on the classic stuffed bell peppers, made easy in a slow cooker for a flavorful and hearty meal.
Wash the bell peppers thoroughly and cut off the tops. Remove the seeds and core.
Cut the bottoms slightly if needed to help the peppers stand upright.
In a mixing bowl, combine the rice, ground beef, onion, garlic, salt, and black pepper.
Mix gently to ensure even distribution of ingredients without overworking the meat.
Stuff the bell peppers with the prepared filling and place them upright in the slow cooker.
Pack the filling firmly but avoid overstuffing to prevent splitting.
In a separate bowl, mix the stewed tomatoes, chili sauce, and tomato soup. Adjust the consistency with the reserved tomato liquid if needed.
Taste the sauce and adjust seasoning if necessary before pouring.
Pour the sauce over the stuffed peppers in the slow cooker.
Ensure the sauce covers the peppers evenly for consistent cooking.
Cook on low for 6-8 hours or until the peppers are tender and the filling is cooked through.
Check the peppers occasionally to ensure they are cooking evenly.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side of crusty bread or a fresh salad for a complete meal.
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