Description
These simple crockpot stuffed bell peppers are filled with seasoned ground beef, rice, tomatoes, and cheese, then slow-cooked to tender perfection for an easy and comforting family dinner.
Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup beef broth
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- In a skillet over medium heat, cook the ground beef with chopped onion until browned. Drain excess grease.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and remove from heat.
- Stuff each hollowed bell pepper with the beef and rice mixture.
- Pour beef broth into the bottom of the crockpot. Arrange stuffed peppers upright in the slow cooker.
- Spoon tomato sauce evenly over the tops of the stuffed peppers.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until peppers are tender.
- Sprinkle shredded cheese on top during the last 15 minutes of cooking. Cover and cook until melted.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground turkey for a leaner option.
- Use brown rice instead of white rice for added fiber.
- For a spicier version, add red pepper flakes or diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
