Ingredients needed:
* 1 tablespoon of extra-virgin olive oil
* 1/2 medium onion, chopped
* 1/2 pound ground beef, chicken or turkey
* 1/2 cup of cooked white rice
* 1 tablespoon of dried dill weed
* 3 tablespoons of chopped fresh parsley
* 1 tablespoon of tomato paste, divided
* 2 tablespoons of lemon juice
* 1/8 teaspoon of black pepper
* 1/2 teaspoon of salt
* 1 bag of yellow and red baby bell peppers (16 to 18 peppers)
* 1/4 cup of vegetable, chicken or beef broth
Preparation steps:
* Heat oil in medium skillet over medium heat. Add onion and cook, stirring occasionally, until translucent.
* Add ground meat and cook, stirring to break up meat, until cooked through and lightly browned. Drain meat and transfer to a large bowl. Add rice, dill weed, parsley, 1 1/2 teaspoons of tomato paste, lemon juice, pepper and salt. Mix well until combined. Set aside.
* Cut a small slit in the side of each baby bell pepper and run under cold water to wash out seeds. Fill each pepper with 2 to 3 teaspoons of seasoned meat. Place peppers into crockpot, slit side up. Add broth and remaining tomato paste.
* Cover and cook on low for 5 hour or on high for 2 1/2 hours.
Serve hot and enjoy
(Serves 16 to 18)
