Wash and cut the tops off of the peppers and remove seeds. Core out the stem from the top for use as a base for the peppers.
Bring a pot of water enough to to cover peppers to a boil. Add peppers including tops and blanch for 2 to 3 minutes, drain and let cool.
Brown the ground chuck and ground pork together in a skillet, drain and set aside.
Combine all the ingredients except the peppers in a large bowl.
Place the pepper tops in the bottom of the slow cooker, cut side down. Fill the peppers with the tomato rice mixture. There will some left over, and set peppers onto the tops. Pour the remaining tomato rice mixture around the bottom of the slow cooker.
Sprinkle with the parmesan cheese or bread crumbs. If you need a little more liquid I use tomato juice as needed.
Cover and cook on low for 4 to 6 hours. Serve with a side of mashed potatoes and enjoy!
Thanks in advance for any comments or suggestions that can make this dish even better.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	494.64 Kcal (2071 kJ)
Calories from fat	145.37 Kcal
		% Daily Value*
Total Fat	16.15g	25%
Cholesterol	147.28mg	49%
Sodium	833.74mg	35%
Potassium	1199.38mg	26%
Total Carbs	34.49g	11%
Sugars	5.44g	22%
Dietary Fiber	4.69g	19%
Protein	55.73g	111%
Vitamin C	159.9mg	266%
Iron	5.4mg	30%
Calcium	115.4mg	12%

Amount Per 100 g
Calories	116.33 Kcal (487 kJ)
Calories from fat	34.19 Kcal
		% Daily Value*
Total Fat	3.8g	25%
Cholesterol	34.64mg	49%
Sodium	196.09mg	35%
Potassium	282.08mg	26%
Total Carbs	8.11g	11%
Sugars	1.28g	22%
Dietary Fiber	1.1g	19%
Protein	13.11g	111%
Vitamin C	37.6mg	266%
Iron	1.3mg	30%
Calcium	27.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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