Slow Cooker Italian Stuffed Peppers

Heat a large skillet over medium heat. Cook onion, garlic and chopped pepper tops until onion is clear. Add ground beef and cook until browned. Add salt, pepper, and Italian seasoning. Mix well then add half the can of tomatoes. Stir in cooked rice, half of the mozzarella and half of the Parmesan cheese.

Spoon mixture into peppers, filling each about 3/4 of the way. Place stuffed peppers into a 5-quart slow cooker. Pour remaining crushed tomatoes over peppers, then pour beef broth around the sides.

Cover and cook on low for 8 hours or on high for 6. Top with remaining Parmesan cheese and mozzarella before serving.