Slow Cooker Italian Stuffed Peppers

Slow Cooker Italian Stuffed Peppers

Ingredients:
4 to 6 large bell peppers
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound lean ground beef
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3/4 cup cooked rice
1/2 cup chopped prosciutto or ham
1/2 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
Salt and freshly ground black pepper to taste
1 cup herbed tomato sauce

Directions:
1. Cut the top 1 inch off the peppers. Remove and discard the seeds. Discard the stems and chop the flesh from the tops.
2. Heat oil in a medium skillet over medium-high heat. Add the onion, garlic, and chopped peppers. Cook, stirring frequently, for 3 minutes, or until the onion is translucent. Scrape into a mixing bowl.
3. Crumble the beef into the skillet and cook for 3 minutes, breaking up lumps with a fork, until browned. Transfer the beef to the mixing bowl with a slotted spoon.
4. Add the parsley, oregano, rice, prosciutto, Parmesan, egg, salt, and pepper to the bowl, and mix well. Divide the mixture among the peppers, stuffing them loosely, and arrange the peppers in the slow cooker. Pour the tomato sauce over the peppers.
5. Cook on Low for 5 to 7 hours or on High for 2 1/2 to 3 hours, or until the peppers are tender. Serve hot, spooning sauce over the peppers.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variations:
Substitute ground turkey for the ground beef, or cooked orzo or riso for the rice.

Tip:
Fresh herbs last longer if you treat them like flowers: trim the stems, stand them in a glass of cold water, and keep them refrigerated.