Beef & Rice Stuffed Peppers

Let's Cook

1. Step 1.

   In a bowl, stir together the crushed tomatoes, finely chopped garlic, tomato paste, dried oregano, sugar, all but ¼ cup of the sliced scallions, and ½ teaspoon pepper. Transfer half of the mixture (about 1 cup) to a 5- to 6-quart slow cooker.

2. Step 2.

   Slice the tops off the bell peppers just below the stems. Roughly chop the pepper tops and add them to the bowl with the remaining sauce, along with the lean ground beef, uncooked instant brown rice, roughly chopped raisins, and ½ teaspoon salt; mix until well combined.

3. Step 3.

   Remove the ribs and seeds from the peppers. Slice a very thin piece from the base of each pepper so they sit upright and flat, but do not cut through. Season the inside of the peppers with ¼ teaspoon each salt and pepper, then stuff each pepper with about 1 cup of the beef-rice mixture.

4. Step 4.

   Transfer the stuffed peppers to the slow cooker, standing them upright. Cover and cook until the peppers are tender and the rice is cooked through, 3 to 4 hours on high or 5 hours on low.

5. Step 5.

   Carefully transfer the cooked peppers to plates. Stir the sauce in the slow cooker to incorporate any excess liquid. Spoon the sauce over the peppers, then sprinkle with crumbled feta cheese and the reserved ¼ cup scallions.