I learned to make these from my former co-worker, Jeanine DesJardins, who enlightened me to how easy they are to make. Her basic recipe called for 6 green peppers, cleaned and boiled. Then in a pan you brown a pound of ground beef and then drain and add about 3/4 of a jar of pasta sauce and about 2 cups of cooked rice. Stir and stuff the peppers and place them in a baking dish. Top with remaining pasta sauce and bake for about a half hour.
As I've made it over the year, I usually add some spices to the browning meat and sometimes dice up some green pepper and onion to add to the beef mixture. Sometimes I put some shredded cheese on top for the last five minutes of so of cooking just to melt it.
Jeanine always encouraged me to make a double batch of the meat mixture and make stuffed cabbage along with it. Then all you have to do is just boil a head of cabbage, remove the leaves, fill, roll, place in a casserole dish and top with a little extra sauce and bake for about 20 - 30 minutes.
This time, I found I could make the green peppers in an even easier way, eliminating the need to boil the peppers. I made the filling and placed it in raw peppers and then put it in the crock pot. I put a little sauce on the bottom to keep it from sticking. I put it on high for about 3 hours, then another hour or so on low. Perfect!!