Crock Pot Stuffed Peppers
User Reviews
4.9
Crock Pot Stuffed Peppers
Description
This recipe begins by boiling long grain white rice until just undercooked, ensuring the rice retains some firmness after slow cooking. Ground beef is browned with diced onion and garlic, then combined with diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, and red pepper flakes for a flavorful filling. The par-cooked rice is stirred in to absorb flavors during cooking.
The tops of bell peppers are cut off and the peppers are placed in a slow cooker. The rice and meat mixture is spooned halfway into each pepper, topped with a layer of shredded cheddar cheese, and then filled again with the remaining mixture. Additional tomatoes and chicken broth are poured over the peppers to help with cooking moisture.
Cooked on high for about three hours, the peppers become soft, and flavors meld together. Just before serving, the remaining cheddar is sprinkled on top and melted with the lid closed, creating a savory cheesy crust. This dish offers a comforting combination of tender pepper, savory meat filling, and melted cheese.
Make sure the rice is slightly underdone before filling the peppers to prevent the final dish from becoming mushy.
Ingredients
- ⅔ cup long grain white rice
- 1 ½ pounds ground beef or turkey, lean
- 1 small onion diced
- 2 cloves garlic minced
- ½ tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 28 ounces diced tomatoes with juices, 1 can, canned
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups cheddar cheese divided, shredded
- 1 cup chicken broth
- 6 bell pepper red, green, yellow or orange
Instructions
- Bring 1 ½ 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 ⅔ 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 ½ way with the rice mixture add ¼ 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.
Notes
- Cook rice until slightly underdone before mixing to prevent mushy texture after slow cooking.
- Use lean ground beef or turkey as preferred for the filling.
- Add the cheese near the end of cooking to allow it to melt perfectly on top of the peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 508 | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 641mg | 27% |
| Potassium | 993mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4255IU | 85% |
| Vitamin C | 169.6mg | 188% |
| Calcium | 294mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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