Crock Pot Stuffed Bell Peppers
Transform your weeknight dinners with these flavorful Crock Pot Stuffed Bell Peppers—a comforting, hands-off recipe that’s as easy as it is delicious. This slow cooker classic features tender bell peppers brimming with a savory mix of seasoned ground beef, fluffy white rice, juicy diced tomatoes, and aromatic garlic and onions, all topped with melty cheddar cheese. The Italian seasoning adds a delightful herbaceous touch, while the slow cooking process ensures the peppers become perfectly tender and infused with all the rich flavors of the filling. With just 20 minutes of prep time, this set-it-and-forget-it dish is ideal for busy days, offering a satisfying, family-friendly dinner straight from your crock pot. Perfect as a hearty main course, these stuffed bell peppers are as visually appealing as they are delicious, making them a standout at the dinner table.
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Recipe Information
Ingredients
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked white rice
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 1 tablespoon olive oil
- 0.5 cup (optional, for topping) additional shredded cheese
Instructions
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess grease.
Stir in the cooked rice, canned diced tomatoes (with their juice), 1 cup of shredded cheddar cheese, Italian seasoning, salt, and black pepper. Mix well and let the filling cook for 2-3 minutes to combine flavors.
Stuff each bell pepper with the ground beef mixture, packing it tightly but leaving a little space at the top.
Pour the water or beef broth into the bottom of the crock pot, then arrange the stuffed bell peppers upright inside the slow cooker.
Cover the crock pot with its lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the peppers are tender.
If desired, sprinkle additional shredded cheese over the top of the peppers during the last 5-10 minutes of cooking, allowing the cheese to melt.
Carefully remove the stuffed peppers from the crock pot and serve hot.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 51.6 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1529 mg | 118% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4378 mg | 93% | |
*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.
