Crockpot Stuffed Peppers Recipe

I’ve discovered this crockpot stuffed bell peppers recipe that I never thought could turn out so awesome, even if I mess up sometimes in the kitchen, it’s become my secret weapon for a chill dinner after a long day.

I’m excited to share my Crockpot Stuffed Peppers recipe. I use large bell peppers, lean ground beef, uncooked rice, onion, garlic, diced tomatoes, tomato sauce, salt, pepper, Italian seasoning and shredded cheese.

I think these peppers are packed with protein, vitamin C and energy-boosting carbs.

Ingredients

• Bell peppers: they’re high in fiber and vitamins, addin crunch and a touch of natural sweetness.
• Lean ground beef/turkey: offers good protein and a savory taste that makes this dish hearty.
• Rice: provides carb energy and bulk, helpin keep you full all day.
• Onion: delivers a bit of sweetness and extra depth with its nutritional fiber and flavor.
• Garlic: boosts aroma and gives a mild, spicy kick to really elevate the flavor.
• Diced tomatoes: add tanginess, moisture, and key vitamins, perfect for a tasty flavor base.
• Tomato sauce: brings a rich, smooth taste and helps to bind all the ingredients together.
• Shredded cheese: gives creaminess and extra protein while balancing all the flavors nicely.

Ingredient Quantities

• 4 large bell peppers (any color, tops removed and seeds taken out)
• 1 lb lean ground beef or turkey
• 1 cup uncooked rice (white or brown, whichever you like)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with their juice
• 1 cup tomato sauce
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 tsp Italian seasoning (or mixed herbs)
• 1 cup shredded cheese (cheddar or mozzarella works best)

How to Make this

1. Start by prepping your peppers – cut off the tops and carefully remove the seeds so they’re all clean inside.

2. In a large bowl, mix your lean ground beef (or turkey) with the uncooked rice, chopped onion, minced garlic and stir in the diced tomatoes with their juice.

3. Add the tomato sauce, salt, black pepper and Italian seasoning into the meat mixture and mix well so everything is evenly combined.

4. Stuff each bell pepper with a good amount of the meat and rice mixture; make sure to pack the filling in there well.

5. Place the stuffed peppers upright in the crockpot so they snugly fit without spilling too much.

6. Pour any extra meat mixture around the peppers in pretty even layer, this helps with even cooking.

7. Cook the peppers on low for about 6 to 8 hours or on high for 3 to 4 hours until the meat is fully cooked and the rice is tender.

8. In the last 15 minutes of cooking, sprinkle the shredded cheese evenly on top of the peppers.

9. Let the cheese melt into a gooey topping that brings everything together.

10. Once done, carefully remove the peppers from the crockpot and serve warm, enjoy!

Equipment Needed

1. A sharp chef’s knife and a sturdy cutting board for cutting the tops off the peppers and dicing the onions and garlic
2. A large mixing bowl to combine the ground meat, rice, onions, garlic, and diced tomatoes
3. Measuring cups and spoons for accurately measuring rice, tomato sauce, salt, pepper, and Italian seasoning
4. A crockpot to cook the stuffed peppers slowly and evenly
5. A sturdy spatula or spoon for mixing the ingredients thoroughly and stuffing the peppers
6. A can opener for the diced tomatoes if the can isn’t the easy-open type
7. A pair of tongs or a serving spoon for safely removing the peppers once they’re done cooking

FAQ

• Q: Can I use turkey instead of beef?
  A: Yep, you can totally use ground turkey instead of beef its a great swap if thats what you have on hand.
• Q: Is it ok to use brown rice instead of white rice?
  A: Sure, but keep in mind that brown rice might need a longer cooking time or a slightly different liquid ratio compared to white rice.
• Q: What should I do if I dont have Italian seasoning?
  A: No worries, you can mix equal parts of dried basil, oregano, and thyme its not the same but works just fine.
• Q: Can I prep the peppers ahead of time?
  A: Definitely, you can chop the onions, mince the garlic, and remove the seeds from the peppers earlier in the day so they are ready for the crockpot later.
• Q: How do I stop the peppers from getting too soft in the crockpot?
  A: Try not to overcook them on high heat, keeping it on low for a longer period tends to give you firmer peppers.

Crockpot Stuffed Peppers Recipe Substitutions and Variations

• Instead of 1 lb lean ground beef or turkey, you can use ground chicken or even a plant-based meat substitute like Beyond Meat if you wanna keep it healthy.
• You can swap out 1 cup uncooked rice with quinoa or barley, and if you’re into low-carb options, try using cauliflower rice instead.
• If you dont have canned diced tomatoes, you can use fresh tomatoes chopped up (you might need to add a bit of water) to get a similar texture.
• Instead of 1 cup tomato sauce, run some fresh tomatoes through a blender and then strain them to get a homemade passata style sauce.
• Wanna try something different with the cheese? Use Monterey Jack or even a dairy-free cheese if you’re looking to cut calories.

Pro Tips

1. For even more flavor, try browning the meat in a pan before you mix it with the rest of the ingredients. This adds a nice caramelized taste to your filling that you wont get if you just stick it in cold.

2. Make sure you dont pack too much rice in there. Overstuffing can prevent the peppers from cooking evenly and you might end up with soggy peppers. I like to fill them so that there is just a bit of space at the top.

3. When its time to add the cheese, do it in the last 15 minutes. This way the cheese gets all melty and gooey but doesnt completely lose its texture.

4. If you have time, let the filled peppers rest for a couple of minutes after taking them out the crockpot. This helps the flavors get even better and makes them easier to serve without falling apart.