Description
Need an easy crock pot recipe? Try this delicious Crock pot Stuffed Peppers recipe that is better than the traditional stuffed peppers recipe.
Ingredients
- 6 Bell Peppers
- 1 1/2 lb Ground Beef
- 1 onion (diced)
- 1/2 cup uncooked White Rice
- 2 tsp Minced Garlic
- 1 can Diced Tomatoes with Green Chilies (10 ounces)
- 6 oz Tomato Paste
- 1/4 cup Brown Sugar
- 1 cup Chicken Broth
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Brown: In a large, deep skillet over medium-high heat, brown 1½ pounds ground beef with 1 diced onion, breaking up the beef as it cooks.
- Drain: Drain off any excess grease.
- Mix: Stir in ½ cup uncooked white rice, 2 teaspoons minced garlic, 1 can (10 oz) diced tomatoes with green chilies, 1 can (6 oz) tomato paste, ¼ cup brown sugar, 1 cup chicken broth, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine and remove from heat.
- Prepare Peppers: Cut the tops off 6 bell peppers and remove the seeds and membranes from inside. Carefully trim a small amount from the bottoms so they stand upright in the crock pot.
- Stuff: Spoon the beef mixture evenly into each bell pepper.
- Arrange: Place the stuffed peppers upright in a crock pot.
- Cook: Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the filling is fully cooked and the peppers are tender.
- Serve: Carefully remove the stuffed peppers from the crock pot and serve warm.
Notes
Optional additions include 1/2 cup of cheese (Cheddar, Pepper Jack, or Monterey Jack) mixed in or melted on top. Ground turkey can replace ground beef. Brown rice, quinoa, or cauliflower rice are suitable substitutes for white rice.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 453 kcal
- Sugar: 19 g
- Sodium: 847 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 81 mg