Go Back
–+ servings
Crockpot Stuffed Bell Peppers

Crockpot Stuffed Bell Peppers

iamwinfred
These tender, flavorful stuffed bell peppers are a hands-off weeknight dinner that practically cooks itself. The slow cooker keeps the peppers perfectly tender while the beef, rice, and tomato filling melds into a comforting, savory meal that's both hearty and nutritious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 425 kcal

Equipment

  • 6-quart slow cooker Large enough to hold 6 peppers upright
  • Large skillet For browning the beef
  • Sharp knife For cutting peppers
  • Mixing bowl For combining filling

Ingredients
  

  • 6 large bell peppers any color, tops cut off and seeds removed
  • 1.5 pounds ground beef 680g, 80/20 blend recommended
  • 1 cup white rice 190g, uncooked
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz or 411g, undrained
  • 1 can tomato sauce 15 oz or 425g
  • 1 cup beef broth 240ml

For the Seasonings

  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

For Serving

  • 1.5 cups shredded mozzarella cheese 170g, or use cheddar
  • fresh parsley chopped, for garnish

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink, about 7-8 minutes. Drain excess fat.
  • In a large mixing bowl, combine the cooked beef mixture, uncooked rice, diced tomatoes with their juice, Italian seasoning, salt, pepper, and paprika. Mix well.
  • Cut the tops off the bell peppers and remove all seeds and membranes. Stuff each pepper firmly with the beef and rice mixture.
  • Pour the tomato sauce and beef broth into the bottom of your slow cooker. Carefully place the stuffed peppers upright in the liquid.
  • Cover and cook on LOW for 4 hours, or until the peppers are tender and the rice is fully cooked.
  • About 10 minutes before serving, sprinkle the shredded cheese over the tops of the peppers, cover, and let melt. Garnish with fresh parsley before serving.

Notes

  • For easier prep, use pre-cooked rice and reduce cooking time to 3 hours on LOW.
  • Choose peppers that can stand upright on their own - trim the bottoms slightly if needed, but don't cut through.
  • Any color bell pepper works well. Red and yellow are sweeter, while green have a more vegetal flavor.
  • Ground turkey or ground chicken can substitute for beef for a leaner option.
  • Leftover stuffed peppers store well in the refrigerator for up to 4 days in an airtight container.
  • To freeze, cool completely and wrap individually in plastic wrap, then foil. Freeze up to 3 months.
  • For a spicier version, add 1/2 teaspoon cayenne pepper or use pepper jack cheese instead of mozzarella.
  • The liquid at the bottom makes a great sauce - spoon it over the peppers when serving.
  • If your slow cooker runs hot, check peppers at 3.5 hours to avoid overcooking.
  • For Mexican-style peppers, swap Italian seasoning for cumin and chili powder, and use pepper jack cheese.

Nutrition

Serving: 1stuffed pepperCalories: 425kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 720mgPotassium: 680mgFiber: 4gSugar: 8gVitamin A: 45IUVitamin C: 180mgCalcium: 20mgIron: 20mg
Keyword comfort food, crockpot dinner, family meal, slow cooker, stuffed peppers
Tried this recipe?Let us know how it was!