These Stuffed Bell Peppers are a slow cooker triumph! Vibrant peppers overflow with a savory mix of beef, rice, and tomatoes, simmered in a tangy sauce. Effortless and wholesome, they’re perfect for busy days or cozy dinners—top with cheese for a comforting, crowd-pleasing meal straight from the crockpot!
Recipe Tips and Tricks
- Pepper Prep: Cut tops evenly and remove seeds—helps them stand upright.
- Pre-Cook Rice: Use cooked rice to speed up filling prep—leftover works great!
- Sauce Boost: Add a splash of broth if it dries out mid-cook.
- Cheese Melt: Add cheese in the last 30 minutes—keeps it gooey, not greasy.
- Fit Check: Trim pepper bottoms slightly if they wobble—ensures stability.
Why You’ll Love This Recipe
You’re going to absolutely adore these Stuffed Bell Peppers—they’re a slow cooker gem that’ll steal your heart! You’ll love how the crockpot turns bright bell peppers into tender, flavor-packed vessels, stuffed to the brim with a savory blend of seasoned beef, fluffy rice, and tangy tomatoes, all simmering together in a rich sauce that’s pure comfort food magic. It’s the kind of dish that fills your kitchen with a warm, inviting aroma, promising a meal that’s both wholesome and delicious, perfect for busy days when you need a hands-off dinner or cozy nights when you want something hearty without the hassle. The slow cooker makes it so easy—stuff the peppers, set them in, and let them cook to perfection while you relax or tackle your day. Top them with a melty layer of cheese, and you’ve got a versatile, crowd-pleasing winner that’s as pretty as it is tasty—great for family dinners or impressing guests with minimal effort. This recipe’s a keeper—pure, satisfying bliss in every bite!
Stuffed Bell Peppers
Bell peppers stuffed with beef and rice, slow-cooked in sauce—crockpot hearty comfort!
Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 lb lean ground beef (80/20)
- 1 cup cooked white rice
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste (about ½ teaspoon each)
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Hey there, let’s whip up some Stuffed Bell Peppers that’ll make your slow cooker the dinner hero! Start by prepping those peppers—slice off the tops, scoop out the seeds, and give ‘em a rinse. If they wobble, trim a tiny bit off the bottom so they stand tall—set ‘em aside for now.
- In a big bowl, mix the ground beef, cooked rice, diced tomatoes with their juice, chopped onion, minced garlic, Italian seasoning, salt, and pepper—get your hands in there and blend it until it’s a savory, hearty filling. Stuff this mix into each bell pepper, packing it in nice and snug but not too tight—leave a little room for the magic to happen. Pour the tomato sauce into the bottom of your crockpot, then nestle the stuffed peppers upright in the sauce—they’ll soak up that tangy goodness as they cook.
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let it simmer away—your kitchen’s going to smell like a cozy diner! About 30 minutes before it’s done, sprinkle that shredded cheddar over the tops if you’re using it—put the lid back on and let it melt into gooey perfection. When they’re ready, the peppers should be tender and the filling cooked through—carefully lift them out with tongs, spoon some extra sauce over, and sprinkle with fresh parsley for that green pop. Serve ‘em up hot—grab a fork and dive into this slow-cooked delight!
Notes
- Cheese is optional—add it late for melty goodness, not a mess.
- Peppers soften a lot—cook less if you like them firmer.
- Perfect for meal prep—freeze extras for quick dinners!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 358Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 86mgSodium 363mgCarbohydrates 25gFiber 2gSugar 10gProtein 28g
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: Any color—red, yellow, or green—sweet and sturdy for stuffing.
- Ground Beef: Lean (80/20) keeps it juicy—turkey or chicken lightens it up.
- Rice: Cooked white rice for ease—brown rice adds nutty flavor.
- Tomatoes: Canned diced with juice add tang—fresh diced work too.
- Onion: Yellow onion melts into the mix—red or white swaps fine.
- Garlic: Fresh minced cloves bring warmth—powdered subs in a pinch.
- Tomato Sauce: Canned for the base—low-sodium keeps it balanced.
- Cheddar Cheese: Shredded melts beautifully—mozzarella or pepper jack changes it up.
Variations and Substitutions
These peppers love a remix! Swap ground beef for turkey, chicken, or a plant-based meat—adjust seasoning as needed. No rice? Use quinoa, couscous, or cauliflower rice for a low-carb twist. Trade canned tomatoes for salsa or crushed tomatoes—still delicious! Add heat with chili flakes, jalapeños, or hot sauce, or toss in black beans or corn for extra heartiness. Gluten-free? It’s naturally there with rice—just check your sauce. Vegetarian? Skip meat for lentils or mushrooms—they’ll soak up the flavors. Top with feta or skip cheese for a lighter vibe—serve with sour cream or guacamole for fun. This recipe bends to your pantry and taste buds!
Storage Options
- Refrigerator: Store cooked peppers in an airtight container for up to 4 days.
- Freezer: Freeze stuffed peppers (pre-cooked) for up to 3 months; thaw and cook as needed.
- Reheating: Warm in the oven at 350°F for 20 minutes, or microwave with a splash of water.
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