These Crockpot Stuffed Bell Peppers are a hearty, flavorful, and easy-to-make meal. With tender bell peppers filled with seasoned rice, ground meat, and spices, all slow-cooked to perfection, they’re ideal for busy days. This recipe is both customizable and a delicious way to enjoy a wholesome, comforting dinner.
Recipe Tips and Tricks:
- Pre-cook the rice: If you want a softer texture for the rice, cook it partially before stuffing the peppers. This will help it absorb the flavors better in the slow cooker.
- Layering: Place the peppers upright in the Crockpot and pour the sauce over them for even cooking.
- Cheese: Add shredded cheese on top in the last 20 minutes of cooking for a gooey, melty finish.
Why You’ll Love This Recipe:
This Crockpot Stuffed Bell Peppers recipe is perfect for busy weeknights or meal prep. It’s packed with delicious flavors, offers a balanced meal with protein, fiber, and veggies, and is incredibly versatile. The slow cooking makes the peppers tender and allows the ingredients to meld together, creating a savory, satisfying dish. It’s easy to customize based on your dietary preferences and tastes, and you can make a large batch to enjoy leftovers throughout the week.
Crockpot Stuffed Bell Peppers
Tender, slow-cooked bell peppers filled with a delicious mix of rice, meat, and seasonings—perfect for a comforting meal.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground meat (beef, turkey, or chicken)
- 1 cup cooked rice (white, brown, or quinoa)
- 1/2 cup chopped onion
- 1 can (14.5 oz) tomato sauce
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheese (optional, for topping)
Instructions
- Prep the Bell Peppers: Cut the tops off the peppers and remove the seeds and membranes. Set them aside.
- Cook the Filling: In a skillet, cook the ground meat with chopped onions until browned. Drain excess fat, then stir in the cooked rice, garlic powder, paprika, oregano, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Fill each pepper with the meat and rice mixture, pressing gently to pack it in. Place the stuffed peppers upright in the Crockpot.
- Add Tomato Sauce: Pour the tomato sauce over the stuffed peppers, covering them as much as possible.
- Slow Cook: Cover and cook on low for 4-6 hours or until the peppers are tender.
- Add Cheese: If using cheese, sprinkle it over the peppers in the last 20 minutes of cooking. Allow it to melt before serving.
Notes
- If your Crockpot is smaller, you can halve the recipe to fit. Alternatively, use mini peppers for individual servings.
- For a crispier finish, you can broil the stuffed peppers for 2-3 minutes after they’re done cooking to brown the cheese on top.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 540Total Fat 30gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 13gCholesterol 130mgSodium 727mgCarbohydrates 26gFiber 3gSugar 6gProtein 40g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Bell Peppers: Choose colorful bell peppers for a sweeter flavor. You can also cut the tops off and scoop out the seeds for easy stuffing.
- Ground Meat: Lean ground beef, turkey, or chicken work well in this recipe. For a vegetarian option, swap the meat for lentils or black beans.
- Rice: Use cooked white or brown rice as a base. For extra flavor, you can use quinoa or cauliflower rice for a low-carb version.
- Seasoning: Feel free to experiment with seasonings like cumin, paprika, or Italian seasoning for added depth of flavor.
- Tomato Sauce: The tomato sauce will blend with the juices from the peppers to create a rich sauce. You can add a bit of crushed tomatoes for extra texture.
Variations and Substitutions:
- Vegetarian Version: Replace the ground meat with quinoa, black beans, or lentils for a plant-based protein source.
- Cheese: If you prefer, you can stuff the peppers with cheese along with the rice and meat mixture for a cheesy interior.
- Spicy Kick: Add chopped jalapeños or red pepper flakes to the filling or sauce for a spicy twist.
- Rice Alternatives: For a lower-carb version, try cauliflower rice or omit the rice and use extra vegetables like mushrooms or zucchini in the filling.
Storage Options:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the stuffed peppers individually in plastic wrap and aluminum foil or place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat in the microwave or in the oven.
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