Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 large bell peppers (red, green, and orange), chopped into 1-inch pieces
  • 14.5 oz petite diced tomatoes, undrained
  • 15 oz tomato sauce
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 1 tbsp brown sugar
  • 2 cups cooked white rice
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up with a wooden spoon. Cook until the beef is deeply browned and the onions are translucent.
  2. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Drain any excess fat from the pan.
  3. Transfer the beef and onion mixture into a 6-quart or larger slow cooker.
  4. Add the chopped bell peppers, undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, salt, black pepper, Italian seasoning, and brown sugar to the pot. Stir to combine.
  5. Cover and cook on Low for 6 hours (or High for 3 hours) until the peppers are tender.
  6. Stir in the pre-cooked white rice during the last 15-30 minutes of cooking time to allow the grains to absorb the flavor without becoming mushy.
  7. Garnish with fresh parsley and serve warm.