Crock Pot Stuffed Peppers
Indulge in the comforting flavors of *Crock Pot Stuffed Peppers*, a hands-off, hearty dish perfect for busy weeknights or lazy Sunday dinners. This recipe takes colorful bell peppers and fills them with a savory blend of ground beef (or turkey), tender rice, aromatic onions, garlic, and a medley of Italian seasonings, all slow-cooked to perfection in a tangy tomato sauce. The crockpot ensures the peppers become beautifully tender while the filling soaks up every bit of flavor. Top them with melted mozzarella for a creamy, cheesy finish that’s irresistible. With minimal prep and simple ingredients, these stuffed peppers are a crowd-pleasing, one-pot solution for a satisfying and nutritious meal.
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Recipe Information
Ingredients
- 6 pieces Bell peppers (any color)
- 1 pound Ground beef (or ground turkey)
- 1 cup Cooked white rice (or brown rice)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Tomato sauce
- 1 cup Shredded mozzarella cheese (optional for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and save the tops for garnish or discard if not using.
In a skillet over medium heat, heat the olive oil. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking up the meat with a spoon as it cooks. Drain excess grease if needed.
In a large mixing bowl, combine the cooked ground beef and onion mixture with the cooked rice, 1 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir until well combined.
Stuff each bell pepper with the meat and rice mixture, pressing it down gently to pack it tightly.
Pour 1 cup of tomato sauce into the bottom of the crock pot. Place the stuffed peppers upright into the crock pot, ensuring they are stable and won't tip over.
Pour the remaining 1 cup of tomato sauce evenly over the tops of the stuffed peppers.
Cover the crock pot with a lid and cook on low for 6 hours or high for 3-4 hours, until the peppers are tender and the filling is fully cooked.
If desired, sprinkle shredded mozzarella cheese over the peppers during the last 10-15 minutes of cooking and allow it to melt.
Carefully remove the stuffed peppers from the crock pot and let cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 56.9 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3734 mg | 79% | |
*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.
