Delicious Crock Pot Stuffed Bell Peppers
Transform your weeknight dinners with these **Delicious Crock Pot Stuffed Bell Peppers**, a comforting, hands-off recipe that pairs vibrant bell peppers with a savory, cheesy filling. Packed with seasoned ground beef (or turkey), cooked rice, and a medley of aromatic spices, these stuffed peppers are slow-cooked to tender perfection in a rich tomato sauce. This recipe is not only easy to prepare but also customizable—choose your favorite pepper colors and swap ingredients to suit your preferences. Perfect for busy schedules, the crock pot does all the work, delivering a meal that’s hearty, flavorful, and family-approved. Whether you're meal prepping or serving them fresh, these stuffed bell peppers are guaranteed to bring warmth and satisfaction to your table.
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Recipe Information
Ingredients
- 6 large bell peppers (any color)
- 1 pound ground beef (or ground turkey)
- 1 cup cooked white or brown rice
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small, finely diced onion
- 2 minced garlic cloves
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or broth
- 1 optional, as needed cooking spray
Instructions
Prepare the bell peppers by cutting off the tops and removing seeds and membranes. Set the tops aside to use as 'lids' if desired.
In a large bowl, combine the ground beef, cooked rice, shredded cheese (reserve 1/4 cup for topping), diced onion, minced garlic, tomato paste, Italian seasoning, paprika, salt, and black pepper. Mix well until fully combined.
Stuff each bell pepper with the beef mixture until they are full but not overpacked.
Spray the inside of the crock pot with cooking spray to prevent sticking. Add the crushed tomatoes to the bottom of the crock pot along with the water or broth. Stir to combine.
Place the stuffed bell peppers upright in the crock pot. If using, place the reserved pepper tops onto the filled peppers.
Cover the crock pot with its lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the peppers are tender and the filling is cooked through.
In the last 15 minutes of cooking, sprinkle the reserved shredded cheese over the tops of the peppers and allow it to melt.
Carefully remove the cooked bell peppers from the crock pot and spoon some of the tomato mixture from the bottom of the pot over each pepper before serving.
Serve hot and enjoy this hearty, flavorful dish!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 814 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.
