Description
This Crockpot Stuffed Peppers recipe offers a comforting and flavorful meal made easy with a slow cooker. Tender bell peppers are stuffed with a savory mixture of lean ground beef, onions, garlic, Italian seasonings, and parboiled rice, then slow-cooked in a rich homemade tomato sauce. This set-it-and-forget-it dish is perfect for a hearty family dinner and can be topped with melted mozzarella cheese for added indulgence.
Ingredients
Scale
For the Sauce
- 14 oz tomato puree (use ½ of a 28-oz can)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon salt
For the Filling
- 14 oz tomato puree (use the other ½ of a 28-oz can)
- 1 ½ pounds lean ground beef (at least 80% lean)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 ¼ cups parboiled rice (uncooked)
Additional Ingredients
- 6-8 medium-large bell peppers (tops sliced off and cores removed; a mix of sizes is fine)
- Shredded mozzarella cheese (optional for topping)
Instructions
- Make Sauce: In a medium measuring cup, combine 14 oz of tomato puree with Italian seasoning, dried garlic powder, dried onion powder, and salt. Stir well until all seasoning is fully incorporated.
- Prepare Filling: In a large bowl, mix together the remaining 14 oz of tomato puree, lean ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and uncooked parboiled rice. Make sure all ingredients are thoroughly combined to evenly distribute flavors.
- Assemble Stuffed Peppers: Ladle a small amount of sauce into the bottom of a 6-7 quart crockpot. Carefully stuff each bell pepper tightly with the beef and rice filling, filling until just below the rim. Stand the stuffed peppers upright in the crockpot, stacking slightly if needed but ensuring the lid can close without touching the peppers. Pour the remaining sauce evenly over the tops of the stuffed peppers.
- Cook: Cover the crockpot with the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Check to ensure the filling is fully cooked through and tender. If desired, sprinkle shredded mozzarella cheese on top of the peppers, close the lid, and cook for an additional 5 minutes or until the cheese has melted.
- Serve: Serve the stuffed peppers hot, spooning sauce from the bottom of the crockpot over the peppers for added flavor and moisture.
Notes
- Parboiled rice is recommended because it cooks evenly and absorbs flavors well in the crockpot.
- You can use any color bell peppers—red, yellow, green, or orange—for variety and sweetness.
- Adjust cooking times based on your crockpot’s heat settings and size; the filling must be fully cooked.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
