Slow Cooker Stuffed Red Bell Peppers
Transform your dinner routine with these hearty and flavorful Slow Cooker Stuffed Red Bell Peppers, a comforting dish that’s as simple to make as it is satisfying to eat. Vibrant red bell peppers are packed with a savory mixture of ground beef, tender rice, diced tomatoes, melty cheddar cheese, and aromatic seasonings like garlic, Italian herbs, and paprika. The slow cooker does all the heavy lifting, gently simmering the peppers in a rich tomato sauce for hours, infusing every bite with incredible depth of flavor. Perfect for busy weeknights or make-ahead meal prep, this wholesome recipe is ready to feed the entire family with ease. Serve these stuffed peppers straight from the slow cooker, garnished with fresh parsley for a touch of brightness, and pair with crusty bread or a crisp salad for a complete meal. Keywords: slow cooker stuffed peppers, stuffed bell peppers, ground beef recipes, easy family dinner, slow cooker recipes.
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Recipe Information
Ingredients
- 6 large red bell peppers
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 small, diced onion
- 2 minced garlic cloves
- 1 14.5-ounce can (with juices) diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Cut the tops off the red bell peppers and remove the seeds and membranes. Set the peppers aside and save the tops for garnish if desired.
In a large mixing bowl, combine the ground beef, cooked rice, diced onion, garlic, half the diced tomatoes (with juices), half the tomato sauce, shredded cheddar cheese, Italian seasoning, paprika, salt, and black pepper. Mix well until fully combined.
Stuff each red bell pepper with the beef and rice mixture, pressing down gently to pack the filling.
Pour the remaining diced tomatoes (with juices), remaining tomato sauce, and water into the bottom of the slow cooker, stirring to combine. This will create a flavorful sauce for the peppers to cook in.
Place the stuffed bell peppers upright in the slow cooker, ensuring they are snugly arranged so they remain upright during cooking. Spoon a bit of the sauce mixture over the tops of the peppers.
Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 5-6 hours, until the peppers are tender and the filling is cooked through.
Carefully remove the stuffed peppers from the slow cooker using tongs or a large spoon. Spoon some of the sauce from the slow cooker over each pepper before serving.
Garnish with fresh parsley and serve hot. You can also top with additional shredded cheese if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 59.8 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4603 mg | 98% | |
*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.
