Step 1: Prep the Peppers
Cut the tops off each bell pepper and remove the seeds and membranes. Rinse them under cold water and set aside. Try to choose peppers that can stand upright in the slow cooker.

Step 2: Cook the Filling
In a large skillet over medium heat, sauté the chopped onions in a little oil until translucent, about 3 minutes. Add the garlic and cook for another minute.

Add the ground meat and cook until browned and fully cooked through. Season with salt, pepper, and Italian seasoning. Drain any excess fat if needed.

Stir in the drained diced tomatoes and cooked rice. Mix well and let the flavors combine for a few minutes on low heat.

Step 3: Stuff the Peppers
Fill each bell pepper with the meat and rice mixture, pressing down gently to pack it in well. Place the stuffed peppers upright in the slow cooker.

Pour about ¼ cup of water into the bottom of the slow cooker to help steam the peppers and keep them moist during cooking.

Step 4: Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are tender and the filling is hot throughout.

Step 5: Add Cheese
About 15 minutes before serving, sprinkle the tops of each pepper with shredded cheese. Cover again until the cheese is melted and bubbly.

Garnish with freshly chopped parsley before serving. Serve warm with a side salad or crusty bread