Description
This Crock Pot Stuffed Bell Peppers recipe is a comforting and easy-to-make meal perfect for busy days. Bell peppers are filled with a flavorful mixture of ground beef or turkey, cooked rice, onions, garlic, and tomatoes, then slow-cooked to tender perfection. Topped with melted mozzarella and Parmesan cheese, it makes a hearty and satisfying main course.
Ingredients
Scale
Vegetables
- 4 large bell peppers, tops cut off and seeds removed
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
Main Ingredients
- 1 pound ground beef or turkey
- 1 cup cooked rice
Seasonings & Sauces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce for topping
Cheeses
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground meat, cooked rice, diced onion, minced garlic, drained diced tomatoes, Italian seasoning, salt, black pepper, and half of the shredded mozzarella cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff the Peppers: Fill each prepared bell pepper with the meat and rice mixture, packing it firmly but not too tightly. Place the stuffed peppers upright in the crock pot so they remain stable during cooking.
- Add Sauce and Cook: Pour the tomato sauce evenly over the tops of the stuffed peppers. Cover the crock pot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the peppers are tender and the filling is fully cooked through.
- Add Cheese Topping: About 15 minutes before serving, sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top of each stuffed pepper. Cover again and allow the cheese to melt completely.
- Serve Warm: Carefully remove the stuffed peppers from the crock pot and serve warm as a hearty main course.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- You can add chopped mushrooms or zucchini to the filling for extra vegetables.
- Make sure to drain the diced tomatoes well to avoid excess moisture in the filling.
- Using cooked rice helps to maintain texture; you can substitute with quinoa or cauliflower rice for variation.
