Slow Cooker Stuffed Pepper Soup

1 pound ground chuck, browned

1 large Melissa’s French shallot, chopped

½ cup diced Melissa’s Fire Roasted Red Bell Peppers

½ green bell pepper, diced

1 14-oz. can petite diced tomatoes

1 14-oz. can tomato sauce

1 14-oz. can beef stock

1 teaspoon dried oregano

1 teaspoon garlic salt

½ teaspoon Montreal Steak Seasoning

1 tablespoon Worcestershire sauce

Freshly ground black pepper

2 cups cooked rice

Place everything except the rice into the slow cooker. Cook for 6 to 8 hours on “low,” or 3 to 4 hours on “high.“ Serve topped with a generous scoop of rice.