Ground Beef Stuffed Green Bell Peppers Ii Oven or Crock Pot
Tender green bell peppers are stuffed to perfection in this hearty "Ground Beef Stuffed Green Bell Peppers II" recipe, offering a delicious combination of savory ground beef, fluffy white rice, and aromatic herbs. This versatile dish gives you the flexibility to bake in the oven for a golden, cheesy topping or slow-cook in a crock pot for hands-free convenience. Featuring a flavorful medley of canned diced tomatoes, Worcestershire sauce, garlic, and Italian seasoning, each pepper is infused with rich, comforting tastes that make this recipe a family favorite. Ready in just over an hour with minimal prep, these stuffed peppers are perfect for a satisfying weeknight dinner or a crowd-pleasing party entrée. Serve them with a side salad or garlic bread to complete the meal!
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Recipe Information
Ingredients
- 6 whole Green 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
- 8 ounces Tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 cup (for crock pot only) Water
Instructions
Preheat the oven to 375°F (190°C) if using the oven.
Cut the tops off the green bell peppers and remove the seeds and membranes. Reserve the tops if desired for presentation.
Bring a large pot of water to a boil and blanch the peppers for 3 minutes. Remove and let them cool slightly.
In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat.
Add the chopped onions and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the cooked rice, canned diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well and remove from heat.
Place the blanched green bell peppers upright in a baking dish if using the oven, or in the crock pot for the slow cooker method.
Stuff the ground beef and rice mixture into the hollowed-out peppers, packing tightly but not overfilling.
If baking in the oven, pour the tomato sauce over the stuffed peppers and cover the baking dish with foil. Bake for 40-45 minutes, then remove the foil, top with cheddar cheese, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
If using a crock pot, pour the water and tomato sauce into the crock pot, covering the bottom. Place the stuffed peppers in the crock pot, cover, and cook on low for 6-7 hours or on high for 3-4 hours. In the last 30 minutes, sprinkle cheddar cheese on top of the peppers and allow it to melt.
Remove the stuffed peppers carefully and serve hot.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 42.2 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3609 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.
