Crock Pot Stuffed Peppers
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Crock Pot Stuffed Peppers are not only delicious but so easy to put together! Come home to dinner waiting for you with easy Crock Pot Stuffed Peppers everyone loves!
Crock Pot Stuffed Peppers
I love using my slow cooker, especially in the fall and winter months. What’s better than coming home to dinner waiting for you? I sometimes get tired of the same ol’ ho-hum going into the slow cooker… and this recipe was a delicious change from the usual! These easy stuffed bell peppers were a hit.
Make Crock Pot Stuffed Peppers Fit Your Tastes
My whole family loved this…not only is it delicious, it’s so easy to put together! You can use ground beef or turkey in this recipe… and if you have other veggies in the fridge you’d like to use up, just chop them up with the meat and add them in! Any type of rice works well with this recipe too, I’ve used white, brown and even wild! They key is making sure your rice is slightly undercooked before it goes into the slow cooker so it doesn’t turn mushy.
Items you will need for this recipe
- 2/3 cup long grain white rice
- 1 1/2 lbs lean ground beef or turkey
- 1 small onion
- 2 cloves garlic
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon chili flakes
- 28 oz can diced tomatoes undrained
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup chicken broth
- 6 bell peppers red, green, yellow or orange
Bring 1 1/2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in 2/3 of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
Cut the tops off of your peppers and place in your slow cooker. Fill each 1/2 way with the rice mixture add 1/4 cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
This recipe works wonderfully with brown rice or wild rice. You’ll want to make sure your rice is slightly undercooked to make sure it doesn’t get mushy.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)