I bought a bag of bell peppers at Costco last week and don't want them to go to waste, thinking that something in the crockpot would be a good idea since we will be running around all day with last-minute wedding errands.
Doing a Google search lead me to this awesome new-to-me blog, A Year of Crockpotting. So cool! I love to use my slowcooker but often lack the inspiration, think I'll be visiting Stephanie quite often in the near future!
I'm copying her recipe here exactly as she wrote it, but note that I'll be substituting veggie crumbles for the ground beef to make this vegetarian-friendly.
--enough peppers to fit your crockpot. I have a 6qt oval Smart Pot, and six nestled perfectly in the stoneware
--1 lb lean ground beef
--1 cup cooked rice
--1 can flavored tomatoes (I used fire roasted, Italian would work. If you don't have flavored, add 1/2 t italian seasoning)
--1 t gluten free worcestershire sauce
--2 T ketchup
--1 t black pepper
--1/3 cup water
in a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers)
wash and clean out the peppers. Save the tops.
Stuff each pepper with a good amount of the ground beef and rice mixture
Nestle the peppers into your crock and put the little pepper tops back on.
Pour in 1/3 cup of water around the bases of the peppers
cook on low for 6-8 hours. I cooked these for exactly 8.