Crock Pot Stuffed Green Bell Peppers
Slow-cooked to perfection, these Crock Pot Stuffed Green Bell Peppers are a comforting, flavor-packed meal that's as easy as it is satisfying. Filled with a savory mixture of ground beef, hearty white rice, diced tomatoes, and aromatic Italian seasoning, these peppers cook gently in beef broth, allowing the flavors to meld beautifully while staying tender and juicy. Topped with gooey melted cheese for the final touch, this dish is a guaranteed family favorite. With minimal prep and the convenience of a slow cooker, this recipe is ideal for busy weeknights or meal prepping. Serve these stuffed peppers as a wholesome main course, perfectly paired with a side salad or crusty bread, and enjoy the delightful balance of textures and flavors in every bite! Keywords: slow cooker stuffed peppers, crock pot recipes, stuffed green bell peppers, easy dinner ideas, comfort food recipes.
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Recipe Information
Ingredients
- 6 large Green bell peppers
- 1 pound Ground beef
- 1.5 cups Cooked white rice
- 1 can (14.5 ounces) Diced tomatoes
- 1 can (8 ounces) Tomato sauce
- 1 medium Chopped onion
- 2 cloves Minced garlic
- 1 cup Shredded cheese (cheddar or mozzarella)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup Beef broth
Instructions
Cut the tops off the green bell peppers and remove seeds and membranes. Rinse the peppers and set them aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is softened.
Stir in the diced tomatoes (with juice), cooked white rice, tomato sauce, salt, black pepper, and Italian seasoning. Mix well and let simmer for 2-3 minutes. Remove from heat.
Stuff each green bell pepper with the ground beef and rice mixture, packing it tightly.
Pour the beef broth into the bottom of the crock pot to create a base for steaming the peppers.
Place the stuffed peppers upright into the crock pot, arranging them so they fit snugly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender.
During the last 10-15 minutes of cooking, sprinkle shredded cheese over the tops of the peppers. Cover and continue cooking until the cheese is melted.
Carefully remove the stuffed peppers from the crock pot and transfer to serving plates. Serve hot.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 780 mg | 17% | |
*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.
