Go Back

Crock Pot Stuffed Peppers

A delightful and versatile dish featuring bell peppers stuffed with a delicious mixture of ground beef, rice, and spices, slow-cooked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color) Cut tops off and remove seeds
  • 1 lb ground beef (or a meat alternative) Choose based on preference
  • 1 cup cooked rice Pre-cooked
  • 1 can (14 oz) diced tomatoes (drained)
  • 1 medium onion, chopped
  • 1 cup shredded cheese (cheddar or mozzarella) For topping
  • 2 tsp Italian seasoning
  • to taste salt and pepper Season according to preference
  • 1 cup beef or vegetable broth For moisture

Method
 

Preparation
  1. Begin by cutting the tops off the bell peppers and removing the seeds. Place them upright in the bottom of the crock pot.
  2. In a large bowl, combine the ground beef, cooked rice, drained diced tomatoes, chopped onion, shredded cheese, Italian seasoning, salt, and pepper. Mix everything together until well combined.
  3. Carefully fill each bell pepper with the meat and rice mixture, pressing down gently to fill them completely.
  4. Pour the beef or vegetable broth around the peppers in the crock pot to keep them moist during cooking.
Cooking
  1. Cover the crock pot and set on low for 6-8 hours, or high for 3-4 hours, until the peppers are tender and the filling is cooked through.
Serving
  1. Carefully remove the peppers and sprinkle with additional cheese if desired. Serve hot and enjoy every bite!

Notes

For added flavor, pair these stuffed peppers with a vibrant side salad or garlic bread. If you have leftovers, store them in an airtight container in the fridge for up to 5 days, or freeze for up to three months.