Stuffed Bell Peppers

[Olga Drozd]

STUFFED BELL PEPPERS - SLOW COOKER:

For a nice presentation use a variety of coloured pepper, red, yellow, orange, and a deep purple brown, as well as green.  Use fresh tomatoes when they are in season if not use canned tomatoes.

Cooker: Medium oval or large round or oval
Setting and Cook Time: LOW for 5 to 6 hours, or HIGH for 2 1/2 to 3 hours.

2 Tablespoons olive oil or butter
2 medium size onions, chopped - divided
4 cups peeled, seeded, and chopped fresh tomatoes OR 1 (28 or 29 ounce) can whole tomatoes, drained and chopped
2 Tablespoons minced fresh mint or 2 teaspoons dried - divided

1 pound lean ground beef
1 1/2 cups cooked Uncle Ben's Converted Rice
2 Tablespoons minced fresh flat leaf parsley
3/4 teaspoon salt, plus extra for seasoning
1/8 teaspoon freshly ground black pepper, plus extra for seasoning
6 large bell peppers, in a variety of colours, tops cut off and seeds removed

FOR THE SAUCE: In a large skillet, heat the oil over medium high heat, then add half of the onion and cook, stirring a few times, until softened, about 5 minutes.  Add the tomatoes, bring to a boil, and continue boiling, stirring occasionally, until some of the liquid has evaporated and the sauce has thickened somewhat, 5 to 7 minutes.  Stir in half of the mint.  Season with salt and pepper, then pour the sauce into the slow cooker.

FOR THE FILLING: Add the ground beef and remaining onion to the same skillet (no need to wash it) and cook the meat over medium heat, breaking it up with a spatula as it cooks.  When it is no longer pink and the onion has begun to soften, 5 to 7 minutes, remove the skillet from the heat.  Drain any excess fat from the meat.  Stir in the rice, the remaining mint, and the parsley.  Add the 3/4 teaspoon of salt and 1/8 teaspoon of the pepper, or more to taste.

Use a spoon to fill each pepper with some of the meat mixture.  Do not pack it tightly.  As the peppers are filled, arrange them so they are standing up in the cooker, side by side.  Do not stack them; the peppers must be in a single layer.  cover an cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours.  The peppers will be tender when done.

Serve the peppers with some of the tomato sauce spooned over or alongside them. Serves 6.