Stuffed Peppers in the Crockpot

Add all ingredients to the raw ground beef, except for the tomato sauce, mozzarella and bell peppers

Mix well, as if making a meatloaf

Stand the peppers upright and fill with as much of the meat/rice mixture as possible. It's okay if they are heaping. Each pepper should hold about a quarter of the mixture.

Stand upright in the Crockpot and cover with tomato sauce. Cook on high for 2-3 hours or on low for 4-6 hours, until internal temperature is 160 degrees F.

For the last 10 minutes of cooking time, top each pepper with a slice of mozzarella cheese and top with more tomato sauce. Allow cheese to melt before serving.