Stuffed Peppers

Ingredients
6 medium, thick-fleshed bell peppers
2 cups of pre cooked rice (any kind you like)
2 tablespoons olive oil
1 pound lean ground beef (that can be exchanged with chicken or turkey)
1egg
Salt and pepper to taste
1 large onion, chopped
4 cloves garlic, minced
1/3 cup minced fresh parsley
1 small hot pepper, chopped
2 cups peeled and chopped tomatoes
3 cups meat or chicken broth, from bouillon
Preparation
Cut the top of the peppers and use as a decorative lid. Discard seeds and stem. In a large skillet over medium-high heat sauté the chopped onions until light brown and add the chopped pepper for another minute than remove from fire and drain if too greasy. Mix the meat, egg, rice, sautéed onion, parsley and spices in a bowl, add come chicken broth if too dry. Taste for seasoning. Stuff each pepper with the mixture. Cover with pepper lid. Place in one layer in the form or the slow cooker. Mix the broth with the chopped tomatoes and pour over the peppers.When cooking in a slow cooker start with high temp until boil than set to low for one hour. If using an oven: preheat oven to 350° F. Place the peppers in one layer in the baking dish. Bake covered, until hot and bubbly, for about 30 minutes than increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes. Bon Appétit