Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large bell peppers, chopped into 1-inch pieces
  • 14.5 oz diced tomatoes
  • 8 oz tomato sauce
  • 4 cups beef broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are translucent, approximately 7-10 minutes.
  2. Stir in the minced garlic for the final 60 seconds until fragrant, then drain any excess grease from the skillet.
  3. Transfer the seared beef mixture into the slow cooker.
  4. Stir in the chopped bell peppers, diced tomatoes, tomato sauce, beef broth, smoked paprika, oregano, salt, and black pepper until well-combined.
  5. Cover and cook on Low for 6 hours or High for 3 hours until the peppers are tender.
  6. Stir in the uncooked long-grain white rice during the final hour of cooking to ensure the grains remain distinct and the broth does not thicken excessively.
  7. Cook for the final 60 minutes until the rice is tender and fluffy.
  8. Serve hot, garnished with shredded mozzarella cheese and chopped fresh parsley.