4. Add the Broth:
Pour the vegetable broth around the stuffed peppers in the slow cooker. This will help steam and cook the peppers while keeping them moist.
5. Cook the Stuffed Peppers:
Cover the slow cooker and cook on low for 4-5 hours, or until the peppers are tender and the filling is heated through. If you prefer the peppers to be slightly firmer, start checking around the 3-hour mark.
6. Garnish and Serve:
Once the peppers are cooked, carefully remove them from the slow cooker. Garnish with fresh parsley and serve immediately.
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Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
