Okay, listen up! There’s just something magical about walking into your kitchen at the end of a long day and being greeted by the delicious aroma of dinner bubbling away, all thanks to your slow cooker. It’s like a warm hug in food form, right? And when that smell is coming from these absolutely fantastic Crockpot Stuffed Bell Peppers? Oh man, you know you’re in for a treat!
This recipe is one of my go-tos for busy weeknights. You just pop everything in the slow cooker, and hours later, you have tender, flavorful peppers bursting with a hearty meat and rice filling, all swimming in a rich tomato sauce. It’s comfort food but surprisingly easy. I’ve been making these for years, tweaking it here and there, but the core simplicity and deliciousness remain. Trust me, once you try these Crockpot Stuffed Bell Peppers, they’ll become a regular in your dinner rotation too!
Why You’ll Love These Crockpot Stuffed Bell Peppers
So, why should THESE Crockpot Stuffed Bell Peppers be your next dinner move? Well, let me tell you!
- They are SO easy. Seriously, minimal fuss for maximum flavor.
- The slow cooker does all the hard work, leaving you free to do… well, anything else!
- Cleanup is a breeze compared to juggling multiple pans on the stovetop.
- They are incredibly satisfying and packed with good stuff.
- And the taste? Rich, savory, and utterly comforting.
It’s basically a win-win-win-win-win situation in a pepper!
The Simplicity of Crockpot Stuffed Bell Peppers
Okay, the real magic here is the slow cooker. You spend maybe 20 minutes getting everything ready, then you just walk away! The low, slow heat makes the peppers incredibly tender and lets all those lovely flavors meld together beautifully. It’s hands-off cooking at its finest, giving you back precious time.
Ingredients for Crockpot Stuffed Bell Peppers
Alright, let’s talk about what you need to make these beauties happen. Nothing fancy here, just good, honest ingredients that come together for something truly delicious.
You’ll need:
- 1 pound ground beef: The base of our hearty filling.
- 1 cup cooked rice: Any kind works, just make sure it’s cooked beforehand!
- 1/2 cup chopped onion: Adds that essential savory depth.
- 1/4 cup chopped green bell pepper: Just a little bit mixed into the filling for extra flavor.
- 1 (15 ounce) can tomato sauce: This is our lovely sauce that the peppers will simmer in.
- 1 teaspoon Italian seasoning: My go-to for that classic Italian-American vibe.
- 1/2 teaspoon salt: To bring out all those flavors.
- 1/4 teaspoon black pepper: A little kick!
- 6 large bell peppers: The stars of the show! Pick ones that are nice and sturdy and can stand up on their own.
See? Simple stuff, but wait ’til you see (and smell!) how they transform in the slow cooker.
Essential Equipment for Crockpot Stuffed Bell Peppers
You don’t need a ton of fancy gadgets for these Crockpot Stuffed Bell Peppers, which is another reason I love them! Here’s what you’ll want to have handy:
- A large skillet: For browning the meat and mixing up the filling.
- Your trusty slow cooker: The MVP of this recipe! Make sure it’s big enough to fit your peppers comfortably.
- A sharp knife: Essential for prepping those bell peppers.
That’s pretty much it! Simple tools for a simple, delicious meal.
How to Prepare Crockpot Stuffed Bell Peppers
Alright, let’s get down to the fun part – making these delicious stuffed peppers! This really is a straightforward process, and the slow cooker does most of the heavy lifting. Just follow these steps, and you’ll be enjoying a fantastic meal with minimal effort.
Preparing the Filling for Crockpot Stuffed Bell Peppers
First things first, we need to make that flavorful filling. Grab your large skillet and brown the ground beef over medium heat until it’s no longer pink. Make sure to drain off any extra grease – nobody wants greasy peppers! Now, stir in your cooked rice, the finely chopped onion, that little bit of chopped green bell pepper, half a cup of your tomato sauce (save the rest!), Italian seasoning, salt, and black pepper. Give it all a good mix to combine everything nicely. It should smell amazing already!
Stuffing and Arranging Your Crockpot Stuffed Bell Peppers
Now for the peppers themselves! Carefully cut the tops off your large bell peppers and scoop out all the seeds and those white membranes inside. You want a clean cavity ready for that yummy filling. Now, using a spoon (or even your hands!), generously stuff each bell pepper with the meat and rice mixture you just made. Pack it in there, but don’t completely smash it. Gently place your stuffed peppers into your slow cooker. Try to fit them snugly so they stand up nicely.
The Slow Cooking Process for Crockpot Stuffed Bell Peppers
Okay, the hard part (which wasn’t really hard at all!) is done. Now, pour the *remaining* tomato sauce right over the tops of your stuffed peppers in the slow cooker. This is what they’ll simmer in and get all that lovely tomato flavor. Pop the lid on your slow cooker. You have two options here: cook on LOW for about 6 to 8 hours, or if you’re in a bit more of a hurry, cook on HIGH for 3 to 4 hours. You’ll know they’re ready when the peppers are nice and tender when you poke them with a fork. If you like your sauce a little thicker, you can mix a tablespoon of cornstarch with two tablespoons of water and stir it into the sauce in the slow cooker during the last 30 minutes of cooking. Easy peasy!
Tips for Perfect Crockpot Stuffed Bell Peppers
Want to make these Crockpot Stuffed Bell Peppers absolutely sing? Here are a few little tricks I’ve picked up along the way:
- Pick sturdy peppers: Choose bell peppers that feel firm and can stand up on their own. This makes stuffing and arranging them in the slow cooker much easier!
- Don’t go *too* crazy stuffing: Pack the filling in, but leave a little room at the top. As the rice and ingredients cook, they’ll expand a tiny bit, and you don’t want them overflowing everywhere.
- Give them a little wiggle room: Try not to pack the peppers in *so* tightly that they can’t breathe. A little space allows the heat and sauce to circulate properly for even cooking.
Follow these simple tips, and you’ll have perfectly cooked, delicious stuffed peppers every time!
Variations on Crockpot Stuffed Bell Peppers
One of the best things about this Crockpot Stuffed Bell Pepper recipe is how easy it is to make it your own! Feel free to play around and find your favorite combination. Don’t like ground beef? No problem! You can totally swap it out for ground turkey or even a vegetarian meat substitute if you prefer. The cooking time should be about the same.
Want to sneak in more veggies? Go for it! Sauté some finely diced mushrooms or zucchini with the onions before adding them to the filling. It adds great flavor and texture. You could also play with the seasonings – maybe a pinch of smoked paprika for a little warmth, or a dash of red pepper flakes if you like a little heat. Get creative and have fun with it!
Frequently Asked Questions About Crockpot Stuffed Bell Peppers
Okay, I know when you’re trying a new recipe, especially a slow cooker one, sometimes a few questions pop up. Don’t worry, I’ve got you covered! Here are some common things people ask about these Crockpot Stuffed Bell Peppers:
Can I freeze Crockpot Stuffed Bell Peppers?
Absolutely! These freeze really well. Just let the cooked peppers cool completely, then pack them individually or in small batches in freezer-safe containers or bags. They’ll keep in the freezer for up to 3 months. To reheat, you can thaw them overnight in the fridge and then warm gently in the microwave or a covered dish in the oven until heated through.
What kind of rice works best for Crockpot Stuffed Bell Peppers?
Honestly, almost any cooked rice works! White rice, brown rice, even wild rice if you like. Just make sure it’s already cooked before you mix it into the meat filling. Using pre-cooked rice helps absorb the flavors and ensures it’s tender by the time the peppers are done.
Can I make Crockpot Stuffed Bell Peppers vegetarian?
You totally can! Just swap the ground beef for a plant-based meat substitute or even a hearty mixture of cooked lentils and mushrooms. The cooking time for the peppers should be about the same, just make sure your vegetarian filling is pre-cooked or doesn’t need a long time to become tender.
Estimated Nutritional Information
Just so you have an idea, here’s an estimated peek at the nutritional breakdown for one of these delicious Crockpot Stuffed Bell Peppers. Keep in mind this is just an estimate, okay? Things like the type of ground beef you use, the specific brands of ingredients, and even the size of your peppers can make the actual numbers vary a bit. But this gives you a general picture!
Per serving (which is one stuffed pepper):
- Calories: Around 350
- Fat: About 15g
- Protein: Roughly 25g
- Carbohydrates: Approximately 35g
Not too shabby for a hearty, satisfying meal, right?
What to Serve with Your Stuffed Bell Peppers
Okay, you’ve got these amazing Crockpot Stuffed Bell Peppers all ready to go, smelling incredible. Now, what do you pair them with? Since the peppers are pretty substantial on their own, I like to keep the sides simple. A fresh, crisp green salad with a light vinaigrette is perfect – it cuts through the richness of the filling and the tomato sauce. Or, honestly, a big hunk of crusty bread is always a winner! It’s great for soaking up that delicious sauce left in the bottom of the slow cooker. Sometimes, a simple side of steamed green beans or broccoli works beautifully too.
Storing and Reheating Stuffed Bell Peppers
Got leftovers? Lucky you! These Crockpot Stuffed Bell Peppers keep really well. Just pop any uneaten peppers into an airtight container and stash them in the fridge. They’ll be good for about 3-4 days. To reheat, my favorite way is to just microwave them gently until they’re heated through. You can also warm them up in a covered dish in the oven at a lower temperature (like 325°F) until they’re hot.
Enjoy Your Delicious Meal
Okay, that’s it! You’ve got all the secrets to making these absolutely wonderful Crockpot Stuffed Bell Peppers. Seriously, give them a try! They are so comforting, so easy, and just plain delicious. I really hope you love them as much as my family does. If you make them, let me know how they turn out in the comments below! And if you have any questions at all, just ask!
Print
Fantastic 6 Crockpot Stuffed Bell Peppers
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Hearty and flavorful bell peppers stuffed with a mixture of ground meat, rice, and seasonings, slow-cooked to perfection in a crockpot.
Ingredients
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large bell peppers
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain off excess fat.
- Stir in the cooked rice, chopped onion, chopped green bell pepper, 1/2 cup of the tomato sauce, Italian seasoning, salt, and black pepper.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Stuff each bell pepper with the meat mixture.
- Place the stuffed bell peppers in the slow cooker.
- Pour the remaining tomato sauce over the top of the peppers.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender.
Notes
- You can use ground turkey or a meat substitute instead of ground beef.
- Feel free to add other vegetables to the filling, such as mushrooms or zucchini.
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: stuffed bell peppers, crockpot, slow cooker, ground beef, rice, tomato sauce