Stuffed Peppers

Making stuffed peppers in the crock pot is the ultimate way to go for a low-effort but satisfying meal. You’ll start by browning ground beef with onions and garlic, then mix in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, black pepper, and a generous sprinkle of Colby Jack cheese. Stuff hollowed-out bell peppers with the mixture, pop 'em in the crock pot with a bit of water, set it, and forget it! In just under 4 hours, you’ll have a healthy meal ready to enjoy. 

Whether it's a weeknight family dinner, an office potluck, or even meal prep for the week ahead, these flavorful peppers fit the bill. Pair them with a side salad, some crusty bread, or just a dollop of sour cream for a satisfying well rounded meal!

Why You’ll Love This Recipe

• This recipe is a breeze to make using easy-to-find ingredients and a cooking method that doesn’t require you to babysit any pots or pans. 
• With a savory blend of ground beef, rice, tomatoes, and gooey Colby Jack cheese, each bite is packed with a comforting slow-cooked flavor.
• The garden fresh bell peppers not only add a pop of color to your plate but also bring a refreshing crunch that beautifully complements the hearty filling.
• Stuffed peppers are a convenient meal in one pepper package, making them great the next day for leftovers or meal prep throughout the week. 

Ingredients You’ll Need

• Large Bell Peppers (any color) - These serve as edible, colorful containers for the hearty filling, adding a fresh and crunchy element to the dish.
• Ground Beef - Provides a savory protein base and rich flavor for the filling, making the stuffed peppers satisfying and delicious.
• Yellow Onion and Garlic - These aromatic ingredients add depth and a pleasant kick of flavor to the filling.
• Cooked White Rice - Acts as a filler and binder, creating a balanced texture in the filling while absorbing the delicious tomato and seasoning flavors.
• Canned Diced Tomatoes - Supply a burst of tangy, juicy tomato goodness that infuses the filling with a zesty, savory kick.
• Tomato Sauce - Adds a smooth, consistency and an extra layer of tomato flavor to the filling that complements the ground beef. 
• Seasoning (salt, pepper, Italian seasoning, paprika, mustard powder) - These spices and herbs season the filling, providing a great blend of savory and aromatic flavors that make the dish pop.
• Colby Jack Cheese - Melts beautifully on top of each stuffed pepper, creating a gooey, cheesy crown.

How To Make Crock Pot Stuffed Peppers

Prepare the bell peppers: Wash the outsides of the peppers with cold water. Slice of the tops with the stem. Remove the seeds and membranes on the inside, creating a hollow place for the filling. 

Cook the meat mixture: To a large skillet, add the ground beef, diced onion, and minced garlic and turn to medium-high. Brown the meat, breaking it up with a spatula until no pink remains. Drain off excess fat and turn off the heat.

Add remaining ingredients: To the skillet with the beef, add cooked rice, diced tomatoes, tomato sauce, Italian seasoning, black pepper, paprika, mustard powder, salt, and ½ cup of Colby Jack cheese. Mix until well combined.

Fill the stuffed peppers: Spoon the cooked beef and rice filling into the bell peppers. Place them in a 6-quart crock pot. Add ½ cup of water to the bottom of the crock pot.

Cover and cook: Add the lid to the top and cook on HIGH for 2½-3½ hours or LOW for 5-6 hours.

Melt the cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper. Cover with the lid and allow it to melt. Serve while hot with your favorite toppings. Enjoy! 

Recipe Tips

• Opt for large bell peppers that are firm, with smooth skin and vibrant colors; they'll hold the filling better and are less likely to fall apart.
• When cutting the tops off the peppers, try to make a neat, even cut with a sharp knife to create a stable base for stuffing.
• After browning the ground beef, make sure to drain off any excess fat to prevent the final dish from becoming overly greasy.
• If your cooked rice tends to be sticky, rinsing it under cold water before adding it to the filling can help separate the grains.
• When stuffing the peppers, distribute the filling evenly to ensure consistent cooking without overflowing.
• Adding a bit of water to the crockpot helps create steam, ensuring the peppers cook evenly and stay moist.
• Make sure your crockpot is the appropriate size for the number of stuffed peppers to prevent overcrowding.
• For bubbly cheese, briefly place the stuffed peppers under the broiler for a golden finish. Keep a close eye on them to prevent burning.

Variations

• For a meatless version, substitute the ground beef with cooked lentils or black beans.
• If you like a little heat, add diced jalapeños or crushed red pepper flakes to the filling for a spicy twist.
• Swap out the Colby Jack cheese for shredded cheddar or pepper jack, and add a tablespoon of taco seasoning to the filling mix for a Tex-Mex flavor.
• Substitute white rice with brown rice, quinoa, or cauliflower rice for a lighter twist.

Stuffed Pepper Topping Ideas

• Sour Cream
• Fresh Herbs
• Salsa Fresca
• Avocado Slices
• Hot Sauce
• Crispy Bacon
• Chopped Scallions
• Guacamole
• Grated Parmesan
• Pico de Gallo
• Greek Yogurt
• Diced Tomatoes
• Chopped Cilantro
• Shredded Lettuce

Storing & Freezing

Storing: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Avoid stacking them, and place a piece of parchment paper between layers to prevent sticking.

Freezing: To freeze stuffed peppers, individually wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bags. They can be frozen for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight and reheat in the oven or microwave until heated through.