Slow Cooker Stuffed Peppers

Ingredients

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• 1 cup water
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• ½ cup brown rice
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• 1 pound lean ground beef
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 2 green bell peppers
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• 2 red bell peppers
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• 2 yellow bell peppers
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• 2 (8 ounce) cans natural tomato sauce
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• 1 tablespoon Worcestershire sauce
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• salt and ground black pepper to taste
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• 1 teaspoon Italian seasoning
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• ¼ cup grated Parmesan cheese, optional
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C).
2. 2
   Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
3. 3
   Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
4. 4
   Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
5. 5
   Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
6. 6
   Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.