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–+ servings
Crockpot Stuffed Peppers 1

Crockpot Stuffed Peppers

These slow cooker stuffed bell peppers deliver a perfect balance of protein, vegetables, and complex carbohydrates, making them an ideal weeknight dinner option. With just 15 minutes of hands-on time, letting your crockpot do the heavy lifting, this nutritious and family-friendly meal is perfect for busy days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 peppers
Calories 325 kcal

Equipment

  • Slow Cooker/Crockpot
  • Mixing Bowl
  • Cutting Board
  • Knife

Ingredients
  

Bell Peppers

  • 6 large bell peppers mix of colors for visual appeal

Filling Mixture

  • 1 pound lean ground beef 90% lean, or ground turkey
  • 1 cup brown rice cooked, or quinoa
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes canned, drained
  • 8 oz tomato sauce canned
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 cup shredded cheese mozzarella or cheddar work best
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste
  • 1/4 cup water for the bottom of the crockpot

Instructions
 

  • Cut the tops off each bell pepper and remove the seeds and membranes. If needed for stability, slice a thin piece from the bottom to help them stand upright, being careful not to cut through to the inside.
  • In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, drained diced tomatoes, half of the tomato sauce, Italian seasoning, smoked paprika, Worcestershire sauce, half of the cheese, and salt and pepper. Mix thoroughly but gently.
  • Spoon the meat mixture evenly into each prepared bell pepper, filling them to just below the top.
  • Pour 1/4 cup water into the bottom of your crockpot.
  • Carefully place the stuffed peppers upright in the crockpot, arranging them so they support each other. Pour the remaining tomato sauce over the tops of the peppers.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the peppers are tender and the meat reaches an internal temperature of 165°F (74°C).
  • During the last 15 minutes of cooking, sprinkle the remaining cheese on top of each pepper and cover again to allow melting.

Notes

For a plant-based version, replace ground meat with 2 cups of cooked lentils or plant-based crumbles.
Swap brown rice for cauliflower rice to reduce carbs.
For dairy-free options, use nutritional yeast or dairy-free cheese alternatives.
Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
For enhanced flavor, substitute the water with low-sodium chicken or vegetable broth.

Nutrition

Calories: 325kcalCarbohydrates: 24gProtein: 25gFat: 14gSaturated Fat: 5gSodium: 450mgFiber: 4gSugar: 8gVitamin A: 47IUVitamin C: 169mgCalcium: 15mgIron: 20mg
Keyword Stuffed Peppers, Crockpot, Slow Cooker, Healthy Dinner, Meal Prep
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