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Heat a large skillet over medium heat.
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Chop the tops off of the peppers (about 1 inch from the top) and set the peppers aside.
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Dice the red part of 2 of the pepper tops, discarding the other 2 tops, and set aside.
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Add the ground beef to the skillet, adding the onions and diced peppers after about 4 minutes.
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Cook the minute rice according to package directions while the beef browns.
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Once the beef is browned, add the cumin, garlic powder, diced tomatoes and beef broth and allow to simmer for a couple of minutes then remove from the heat.
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In the meanwhile, remove the seeds from the red peppers.
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Transfer the beef mixture to a large mixing bowl and stir in the cooked rice, the beaten egg and ½ cup shredded cheese.
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Turn the slow cooker on HIGH (or LOW if preferred – see below)and add 1/4 cup water.
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Using a spoon, stuff the peppers with the beef mixture and place them upright into the slow cooker.
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Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
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Just before serving, carefully remove the cover and top each pepper with the remaining shredded cheese.
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Cover for 2-3 minutes until melted.
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Garnish with fresh cilantro if desired.
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Serve warm with side dishes of choice.