Description
Simple Crockpot Stuffed Bell Peppers are a hearty and comforting meal made with tender bell peppers filled with seasoned ground beef, rice, and tomato sauce, all slow-cooked to perfection.
Ingredients
- 6 large bell peppers, tops cut and seeds removed
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce, divided
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
Instructions
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a large skillet over medium heat, cook the ground beef with diced onion until browned. Drain excess fat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cooked rice, diced tomatoes, half of the tomato sauce, Italian seasoning, salt, and pepper. Mix well.
- Spoon the beef and rice mixture evenly into each bell pepper.
- Pour the remaining tomato sauce into the bottom of the crockpot.
- Place stuffed peppers upright in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until peppers are tender.
- Sprinkle shredded cheese on top during the last 15 minutes of cooking and cover until melted.
- Serve warm and enjoy.
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 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: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg
