Crock Pot Spanish Stuffed Green Bell Peppers
Transform your mealtime with these Crock Pot Spanish Stuffed Green Bell Peppers, a comforting and flavor-packed dish perfect for busy weeknights or meal prep. Bursting with seasoned ground beef, tender white rice, and the robust flavors of paprika, cumin, and oregano, these peppers are slow-cooked to perfection in a rich tomato-based sauce. The crock pot does all the heavy lifting, ensuring the peppers become irresistibly tender while their savory stuffing melds beautifully. Topped with melted cheese for a gooey finish, this easy-to-make recipe offers a hearty, gluten-free meal the whole family will love. Plus, the combination of fresh ingredients and low-and-slow cooking guarantees rich flavors with minimal effort. Serve with a side salad or crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 6 whole green bell peppers
- 1 pound ground beef
- 1.5 cups white rice, cooked
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 can (8 ounces) tomato sauce
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.5 cup water or chicken broth
- 1 tablespoon olive oil
Instructions
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set the hollowed peppers aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if necessary.
Stir in the cooked rice, diced tomatoes with their juices, paprika, cumin, oregano, salt, and black pepper. Mix everything well and let it cook for 2-3 minutes to allow the flavors to meld. Remove the skillet from heat.
Spoon the beef and rice mixture into each hollowed green pepper, packing it in tightly.
Pour the can of tomato sauce and the water (or chicken broth) into the bottom of the crock pot to create a cooking liquid.
Arrange the stuffed bell peppers upright in the crock pot. Cover with the lid and cook on low for 4 hours or high for 2 hours, until the peppers are tender but still hold their shape.
In the last 15 minutes of cooking, sprinkle shredded cheese over the top of each pepper. Cover and allow the cheese to melt.
Carefully remove the stuffed peppers from the crock pot using tongs. Serve warm and enjoy!
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4512 mg | 196% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 39.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1095 mg | 84% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
