Crockpot Stuffed Bell Peppers
A comforting and hearty meal of vibrant vegetables and savory fillings, perfect for busy days and packed with flavor.
Ingredients
Vegetables
- 4 large bell peppers Choose a variety of colors for visual appeal.
Filling
- 1 pound ground beef Can be substituted with ground turkey or chicken.
- 1 cup cooked rice Fluffy and cooled slightly.
- 1 can diced tomatoes (14.5 oz) Use juice and all for extra flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional) Sprinkle on top during the last 30 minutes of cooking.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cut the tops off each bell pepper and remove seeds and membranes.
- In a mixing bowl, combine ground beef, cooked rice, and diced tomatoes. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.
Stuffing and Cooking
- Fill each pepper generously with the mixture.
- Place peppers upright in the crockpot. If they don’t stand easily, cut a small slice off the bottom.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- If using cheese, add it on top during the last 30 minutes of cooking.
- Once cooked, carefully remove the peppers and serve warm.
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Notes
These stuffed peppers are great for leftovers and can be creatively mixed into other dishes like pasta or salads.