Slow Cooker Stuffed Bell Peppers

Crockpot Stuffed Peppers

A cozy, family-friendly dinner you can assemble in minutes, then let the slow cooker do the work. Juicy peppers, savory beef, and tender rice in a simple tomato sauce.

Prep Time: 10 min
Cook Time: 5–6 hr on LOW (or 2–3 hr on HIGH)
Total Time: ~6 hr 10 min (LOW)
Servings: 6

Ingredients

For the sauce

• 14 oz tomato purée (about ½ of a 28-oz can)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt

For the stuffed peppers

• 14 oz tomato purée (the other ½ of the 28-oz can)
• 1 ½ lb lean ground beef (at least 80% lean)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp salt
• 1 ¼ cups parboiled (quick-cooking) rice, uncooked
• 6–8 medium-large bell peppers, tops sliced off and cores removed (any color)

Optional topping

• Shredded mozzarella

Step-by-Step Instructions

1. Mix the sauce. In a measuring jug, whisk together tomato purée, Italian seasoning, garlic powder, onion powder, and salt.
   Tip: Add a few tablespoons of water if your slow cooker runs hot to avoid scorching.
2. Make the filling. In a large bowl, combine ground beef, onion, garlic, Italian seasoning, salt, and parboiled rice. Mix until evenly combined and slightly tacky so it holds together.
   Tip: Parboiled/quick-cooking rice is essential; long-cooking rice will stay firm.
3. Prepare the crock. Ladle a thin layer of sauce into the bottom of a 6–7 qt slow cooker. This prevents sticking and helps steam the peppers.
4. Stuff the peppers. Pack filling tightly into each pepper to eliminate air pockets, stopping just below the rim to leave room for rice expansion. Nestle peppers upright in the crock. Slight stacking is fine as long as the lid closes without touching the peppers.
5. Add remaining sauce. Spoon the rest of the sauce evenly over the peppers so each one is coated.
6. Cook. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until peppers are tender and the filling is cooked through.
7. Finish and serve. If desired, sprinkle mozzarella over each pepper, cover for 5 minutes to melt, then serve with extra sauce from the bottom of the crock.

Pro Tips

• Lean meat matters: Use at least 80% lean ground beef since it’s added raw; fattier blends can make the dish greasy.
• Swap the sauce wisely: You can use seasoned pizza sauce instead of tomato purée—then omit the garlic/onion powders and Italian seasoning; salt to taste.
• Make-ahead & freeze: Cook completely, cool 30–60 minutes, then freeze in airtight containers up to 3 months. Reheat from frozen, covered, at 350°F for 30–60 minutes until piping hot.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 pepper	440	34g	53g	10g	6g	12g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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