Description

This Crockpot Stuffed Peppers recipe offers a comforting and flavorful meal featuring bell peppers stuffed with a savory mixture of lean ground beef, parboiled rice, and aromatic Italian seasonings, all slowly cooked in rich tomato sauce. Perfect for an easy, hands-off dinner, these stuffed peppers come out tender and juicy, ideal for family meals or meal prep.

Ingredients

Scale

Sauce Ingredients

14 oz tomato puree (use ½ of a 28-oz can)
1 teaspoon Italian seasoning
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
½ teaspoon salt
14 oz tomato puree (use the other ½ of a 28-oz can)

Stuffing Ingredients

1 ½ pounds lean ground beef (at least 80% lean)
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt
1 ¼ cups parboiled rice (uncooked)

Additional Ingredients

6-8 medium-large bell peppers (tops sliced off and cores removed; any color; used 4 large and 4 smaller ones)
Shredded mozzarella cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make Sauce: In a medium measuring cup, combine tomato puree, Italian seasoning, garlic powder, onion powder, and salt. Mix thoroughly to create a well-seasoned tomato sauce base for the peppers.
Prepare Filling: In a large bowl, mix together the lean ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, parboiled uncooked rice, and the remaining half of the tomato puree. Stir until all ingredients are evenly combined, forming the savory stuffing mixture.
Assemble Peppers: Ladle a small amount of the prepared sauce into the bottom of a 6-7 quart crockpot. Tightly stuff each bell pepper with the filling, filling them just below the rim. Place the stuffed peppers upright in the crockpot. You may slightly stack them as long as the lid can close tightly without touching the peppers. Pour the remaining sauce evenly over the stuffed peppers to keep them moist and flavorful.
Cook: Cover the crockpot with the lid. Cook on LOW setting for 5-6 hours or on HIGH setting for 2-3 hours, ensuring the filling is fully cooked and the peppers are tender. Before serving, optionally sprinkle shredded mozzarella cheese over the peppers, close the lid, and let the cheese melt for about 5 minutes. Serve the stuffed peppers hot with sauce from the bottom of the crockpot.

Notes

Use parboiled rice as it holds up well during slow cooking and prevents mushy texture.
Peppers of any color can be used; mix colors for vibrant presentation.
For a vegetarian version, substitute ground beef with cooked lentils or a plant-based ground meat alternative.
If you prefer a thicker sauce, reduce the tomato puree or cook the sauce separately before adding.
To reduce sodium content, adjust the salt quantities or use low-sodium tomato puree.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.