Slow Cooker Stuffed Bell Peppers – An Easy, Hearty Family Dinner
Tender, flavorful bell peppers slow-cooked with a hearty filling of ground beef, rice, and tomato sauce. A comforting and easy one-pot meal for any night of the week.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours (low)
- Total Time: ~7 hours
- Yield: 6 servings 1x
Ingredients
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6 bell peppers (any color)
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1 lb ground beef (80/20)
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1 cup cooked white or brown rice
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1 small onion, finely diced
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2 cloves garlic, minced
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1 1/4 cups tomato sauce (plus extra for bottom of slow cooker)
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1 1/2 cups shredded mozzarella cheese, divided
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1 tsp Italian seasoning
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp paprika (optional)
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Fresh parsley for garnish (optional)
Instructions
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Cut tops off peppers and remove seeds. Set aside.
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In a skillet, brown ground beef. Add onion and garlic, cooking until soft.
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Stir in rice, 1 cup tomato sauce, Italian seasoning, salt, pepper, and 1 cup of cheese.
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Stuff mixture into hollowed peppers.
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Pour 1/3 cup tomato sauce into the bottom of the slow cooker. Arrange peppers upright.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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In the last 15–30 minutes, sprinkle remaining cheese on top and cover again.
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Serve warm, garnished with parsley if desired.
Notes
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Use ground turkey or lentils for a lighter or vegetarian version.
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Substitute rice with cauliflower rice for low-carb.
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Store leftovers in the fridge for up to 4 days or freeze for 3 months.