Slow Cooker Stuffed Peppers

I had never made stuffed peppers before, and wasn't sure whether I was going for a Mexican or Italian version here, and it kind of ended up both. But good!

Ingredients

1 pound Ground beef
Onion
garlic
Worcestershire sauce
Cheese
Tomato sauce
6 Green peppers
beef broth
rice
salt/pepper


I didn't have a recipe in front of me, and called my mom to tell me what I needed to cook before putting it the slow cooker. I think she got the recipe out of a Fix it and Forget It book. I have no idea which version, but I guess this is an adaption of that.

Cooking part

Cook one cup of rice. I started this in the rice cooker first.
Chop the onions and brown them with the ground beef.
Cut the top off of the peppers (By the way, when did they get to be 2$ a piece? Next time I'm buying them at the market.) and take out as much of the white and seed part as you can.
Then the recipe said to parboil them, which I didn't have time to figure out exactly, so I boiled them for about 5 minutes and them plunged them in cold water. Since there were 6 of these peppers in the pot, there was not a lot of water going around them.
Mix the ground beef with the cooked rice. Add some salt and pepper and some minced garlic.
Carefully spoon the mixture into the peppers.
Lay the peppers in the bottom of the crock pot. I just got a giant one for Christmas so they all fit, but I imagine that layering them would work fine.
Sprinkle cheese on top. I used mexiblend and mozzarella.

Mix a cup or two of tomato sauce with a couple of good shakes of Worcestershire sauce. Pour that over the peppers.

At this point I realized I had some stuff in the fridge that would probably taste good with the rest of it and through in some mushrooms and roasted red peppers and half jars of stuff in the fridge. The mushrooms worked out the best as an add on, and I can see them being really good inside the pepper.

Cook on low for 6-8 hours.

They were better than I thought they'd be.