A slow-cooked comfort classic that tastes like a warm hug from someone who doesn't ask why you're on your third serving.
Prep the Peppers
Slice the tops off the 6 bell peppers far enough down to create a wide opening.
Remove stems and seeds. Chop the remaining ring of pepper and toss into a large bowl.
Chop ½ green bell pepper and add it too.
Mix the Filling
Add ground meat(s), cream of mushroom soup, seasonings, and Minute rice into the bowl.
Mix thoroughly. Add more rice if the mixture feels too wet.
Stuff the Peppers
Fill each bell pepper generously with the mixture.
Mold a little meatball dome on top to round them out nicely.
Crockpot Assembly
Stand the peppers upright in the crockpot. Wedge them in if needed. (Use a liner if you're smart.)
Make the Sauce
In a separate bowl, mix the pasta sauce, diced tomatoes, and stewed tomatoes (optional).
Season further if desired.
Cook Low and Slow
Pour the tomato mixture over the stuffed peppers, covering the tops and filling gaps.
Cook on High for 5 hours or Low for 8 hours (or mix settings if you're living dangerously).
Serve and Melt
Gently spoon peppers into bowls (they may fall apart — that's flavor, baby).
Ladle sauce over the top, garnish with cheese, and serve hot.
Pairs well with:
A crusty breadstick, red wine, and refusing to share.