Slow Cooker Stuffed Bell Peppers with Brown Rice are a comforting, wholesome meal perfect for busy nights. Juicy bell peppers are filled with a hearty mix of lean ground meat, brown rice, tomatoes, and seasonings, then slowly simmered to perfection. This dish is easy, nutritious, and packed with incredible flavor!
Why You’ll Love This Recipe
These Slow Cooker Stuffed Bell Peppers are the perfect blend of convenience and home-cooked goodness. The slow cooking process allows all the flavors to meld beautifully, creating a rich, satisfying taste in every bite. The bell peppers become wonderfully tender while still holding their shape, and the stuffing—made with wholesome brown rice and protein-packed ground meat—absorbs the delicious, slow-simmered tomato sauce.
This recipe is ideal for weeknight dinners, meal prep, or even entertaining guests. It’s incredibly versatile, allowing for various protein options (beef, turkey, chicken, or even a vegetarian version). The slow cooker does all the work, making it a great “set-it-and-forget-it” meal. Plus, it’s a one-pot dish, so cleanup is a breeze!
Not only does this meal taste amazing, but it’s also packed with nutrients. Brown rice adds fiber and a nutty flavor, while bell peppers provide essential vitamins and antioxidants. If you’re looking for a delicious, healthy dinner that’s simple to prepare, this is the recipe for you!
Recipe Tips and Tricks
- Pre-cook the rice slightly: Brown rice takes longer to cook than white rice, so for best results, parboil it before adding it to the filling. This ensures it cooks evenly and absorbs all the wonderful flavors.
- Choose firm, large bell peppers: Look for bell peppers that are uniform in size and have a flat base so they stand upright in the slow cooker.
- Don’t overfill the peppers: Leave a little room at the top, as the filling expands while cooking.
- Add moisture to prevent drying: A small amount of broth or tomato sauce at the bottom of the slow cooker helps prevent the peppers from drying out and enhances the flavor.
- Use a liner for easy cleanup: Slow cooker liners make cleanup a breeze, especially when dealing with tomato-based sauces.
- Check for doneness: Peppers should be tender but not falling apart, and the filling should be fully cooked before serving.
- Make it cheesy: For an extra indulgent touch, sprinkle shredded cheese over the peppers during the last 15 minutes of cooking.
Slow Cooker Stuffed Bell Peppers with Brown Rice
Tender bell peppers stuffed with seasoned ground meat, brown rice, and tomatoes, slow-cooked to perfection for a flavorful and hearty meal.
Ingredients
- 6 large bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked brown rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 cup shredded cheese (optional)
- ½ cup low-sodium broth or tomato sauce
Instructions
- Prepare the Bell Peppers: Wash the bell peppers, slice off the tops, and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright.
- Make the Filling: In a large bowl, mix the ground meat, brown rice, diced tomatoes, onion, garlic, and seasonings. Stir well until combined.
- Stuff the Peppers: Generously fill each bell pepper with the mixture, pressing gently to pack them without overfilling.
- Arrange in the Slow Cooker: Place the stuffed peppers upright in the slow cooker. Pour broth or tomato sauce around them to add moisture.
- Slow Cook: Low Setting: Cook for 4-6 hours, High Setting: Cook for 2-3 hours.
- Add Cheese (Optional): Sprinkle shredded cheese over the peppers during the last 15 minutes of cooking.
- Serve and Enjoy: Let the peppers rest for 5 minutes before serving. Enjoy them as-is or with a side salad!
Notes
- This dish is naturally gluten-free.
- You can prep the stuffed peppers the night before and store them in the fridge until ready to cook.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 613Total Fat 33gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 14gCholesterol 161mgSodium 1040mgCarbohydrates 30gFiber 4gSugar 8gProtein 50g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
Each ingredient in this dish plays a crucial role in bringing out the flavors and textures that make these stuffed bell peppers so irresistible.
- Bell Peppers: Red, yellow, green, or orange bell peppers all work! Green peppers have a slightly bitter taste, while red and yellow peppers are sweeter.
- Brown Rice: A hearty, nutritious alternative to white rice, brown rice adds fiber and a slightly chewy texture. Pre-cook it partially before adding to the mixture to ensure even cooking.
- Ground Meat: Ground beef, turkey, chicken, or even plant-based meat substitutes can be used. For a leaner option, choose ground turkey or chicken.
- Diced Tomatoes: Adds moisture and a slight acidity that enhances the flavors of the stuffing. Fire-roasted diced tomatoes can add a smoky depth.
- Onion & Garlic: Essential aromatics that provide a rich and savory flavor to the filling.
- Seasonings: A blend of Italian seasoning, salt, black pepper, and paprika enhances the dish. Red pepper flakes can be added for a little heat.
- Cheese (Optional): Parmesan or shredded mozzarella adds a deliciously melty finish.
- Broth or Tomato Sauce: A small amount of liquid at the bottom of the slow cooker keeps the peppers moist and adds extra flavor.
Variations and Substitutions
There are so many ways to customize this recipe to fit your dietary needs and taste preferences!
- Vegetarian: Replace the ground meat with black beans, lentils, or a plant-based meat substitute for a delicious vegetarian option. Add mushrooms for extra umami flavor.
- Low-Carb: Swap brown rice for cauliflower rice or omit it entirely and increase the amount of protein.
- Mexican-Inspired: Use taco seasoning instead of Italian seasoning, add black beans and corn, and top with cheddar cheese and fresh cilantro.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper for a little heat.
- Cheesy Twist: Stir shredded cheddar, mozzarella, or feta into the filling for an extra creamy texture.
- Different Grains: Instead of brown rice, try quinoa, farro, or couscous for a unique twist.
- Meat Options: Ground pork, sausage, or shredded chicken work just as well for different flavor profiles.
Storage Options
- Refrigeration: Store leftover stuffed bell peppers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
- Freezing: Allow peppers to cool completely before freezing them in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave individual portions or bake at 350°F (175°C) for about 20 minutes until heated through.
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