Slow Cooker Stuffed Peppers

Ingredients:

• 5 large red, yellow, or orange peppers
• 450 g ground beef, 10% fat
• 1 can (400 g) of canned fire-roasted tomatoes
• 2 cups grated pepper jack cheese
• 1 cup boiled white rice
• 4 cloves garlic, crushed
• 4 green onions, thinly sliced
• 2 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 cups lightly salted chicken broth
• Sour cream, for serving
• Special equipment: 6 liter slow cooker.

Preparation:

1. Cut about 0.3 cm off the bottom of each pepper so it can stand upright. Cut off 0.5 cm from the top. Remove and discard the seeds, then finely chop the remaining flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as possible from inside the peppers.
2. In a large bowl, mix the chopped peppers with the ground beef, tomatoes and their juices, 1 cup of cheese, cooked rice, garlic, 3 tablespoons of green onions, chili powder, cumin, 1.5 teaspoons of salt, and a few turns of the black pepper grinder. Spread the meat filling evenly over the peppers, pressing down (the filling will rise slightly above the tops of the peppers).
3. Pour chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Sprinkle the peppers with a pinch of salt. Cover and cook over high heat until the peppers are tender and the ground beef is cooked through, 3 to 3 1/2 hours. Sprinkle with the remaining 1 cup of cheese, cover, and cook over high heat for another 10 minutes, until the cheese melts. Sprinkle the peppers with the remaining green onions and top each with a dollop of sour cream.