Crockpot Stuffed Bell Peppers
An easy and flavorful meal perfect for busy weeknights, packed with a savory filling and cooked in a slow cooker.
Ingredients
Stuffing Mixture
- 1 pound ground beef You can substitute with turkey or plant-based alternatives.
- 1 cup cooked rice
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Main Ingredients
- 4 pieces large bell peppers Choose firm and unblemished peppers.
- 1 cup shredded cheese (optional) Add during the last 30 minutes of cooking.
Instructions
Preparation
- Cut off the tops of the bell peppers and remove the seeds and membranes.
Mixing Filling
- In a large mixing bowl, combine the ground beef, cooked rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuffing
- Generously fill each bell pepper with the beef mixture, packing it firmly.
- Place the stuffed peppers upright in the crockpot.
Cooking
- Set the crockpot to cook on low for 6-8 hours or high for 3-4 hours, until the peppers are tender.
- If using cheese, sprinkle it on top during the last 30 minutes of cooking.
Serving
- Serve the warm stuffed peppers straight from the crockpot, optionally garnished with fresh herbs.
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Notes
To store leftovers, let them cool, then place in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.