Description
Delicious and easy Crock Pot Stuffed Bell Peppers made with ground beef or turkey, rice, and cheese, slow-cooked to tender perfection. This comforting American main course offers a flavorful blend of seasoned meat and vegetables, topped with melted mozzarella cheese, making it a hearty and satisfying meal perfect for busy weeknights or meal prep.
Ingredients
Scale
Main Ingredients
- 6 large bell peppers, tops removed and seeds discarded
- 1 pound ground beef or ground turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup tomato sauce
Instructions
- Prepare the filling: In a large bowl, combine the ground beef or turkey, cooked rice, finely chopped onion, minced garlic, drained diced tomatoes, 1/2 cup of shredded mozzarella cheese, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Mix all ingredients thoroughly until well incorporated.
- Stuff the peppers: Take each bell pepper and fill it evenly with the meat and rice mixture. Stand each stuffed pepper upright and place them carefully inside the crock pot, ensuring they are packed snugly but not overcrowded.
- Add the sauce: Pour the tomato sauce evenly over the stuffed peppers inside the crock pot, coating them lightly to keep moist during cooking.
- Slow cook the peppers: Cover the crock pot with its lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Cook until the bell peppers are tender and the filling is cooked through.
- Add cheese topping: About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded mozzarella cheese over the tops of the stuffed peppers. Cover again and allow the cheese to melt thoroughly.
- Serve warm: Once the cheese is melted and bubbly, carefully remove the stuffed peppers from the crock pot and serve warm as a hearty main dish.
Notes
- For a vegetarian version, substitute cooked lentils or quinoa for the ground meat.
- Use a mix of different colored bell peppers for a more vibrant and appealing presentation.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated before serving.
