Cut the tops off the large bell peppers and remove the seeds and ribs.

In a large bowl, combine lean ground beef, uncooked white rice, finely diced sweet onion, minced garlic, salt, and pepper.

Stir in one can of tomatoes with green chiles (drained) to the beef and rice mixture.

Stuff each prepared pepper with the beef and rice mixture.

In a separate bowl, mix reserved tomato liquid, diced tomatoes (with liquid), chicken broth, tomato paste, and brown sugar.

Pour the tomato mixture over the stuffed peppers in the slow cooker.

Set your slow cooker on low for 6–8 hours or on high for 3–4 hours.

Once cooked, check that the peppers are fork-tender and serve warm.