Instructions
1. Prepare the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
If you want a more tender pepper, you can trim the bottom of the peppers slightly so they stand upright in the slow cooker.
2. Make the Filling:
In a large mixing bowl, combine the cooked rice, diced tomatoes (drained), chopped kalamata olives, red onion, feta cheese, olive oil, oregano, basil, garlic powder, and salt and pepper to taste. Stir until everything is evenly combined.
3. Stuff the Peppers:
Stuff each of the prepared bell peppers with the rice mixture, packing the filling in tightly.
Place the stuffed peppers in the bottom of your slow cooker. If needed, you can stand them up or lay them on their sides, depending on the size of your slow cooker.
My whole family couldn’t get enough of this. Next time, I’m making double!
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