This is not the way I used to make stuffed bell peppers, but it is way faster!
First I chop up some onion and saute it in a skillet. When the onions start to turn translucent I add a 15 ounce can of diced tomatoes. Then I add enough frozen rice and plant-based crumbles to fill the peppers. I usually add Italian seasoning to taste.
I stir it together and let it heat on low to med. While the mixture is heating I cut out the stem and core of the peppers and place them in the crock pot. Then I scoop the mixture into the peppers to stuff them. If there is any remaining I just add it to the crock pot alongside the peppers.
Then cover the crock pot and let it cook on low for 4-6 hours depending on your crockpot and how soft you like your peppers.
Stuffed peppers are one of my cook-once-eat-twice meals that come in handy for lunch later in the week.