Crockpot Stuffed Bell Peppers

6 large bell peppers
1 pack of kirkland organic ground beef or bison (about 1.3 lbs) - or for vegetarian version, use Morningstar Grillers Recipe crumbles)
2 c cooked wild rice
2 c vegetable stock (I used Better than Bullion)
1 medium onion, diced
2 cloves garlic, minced
1 c diced carrots
2 cups shredded almond cheese (I used Lisanatti Foods Original cheddar & mozzarella styles - 2 c = about 1.25 blocks)
1 egg
1 t salt
1/2 t white pepper
1 t paprika

Directions:

Cut just the tops of the peppers off & remove the seeds & dibs from inside.
In a large mixing bowl, combine the raw ground meat, cooked rice, carrots, onion, garlic, cheese, egg, & spices.
Mix well until evenly combined.
Stuff peppers.
Pour stock over & around peppers.
Cover & cook on HIGH for 5-6 hours, or LOW for 8 hours.