Slow Cooker Stuffed Bell Peppers
Easy slow cooker stuffed bell peppers recipe, homemade with simple ingredients. Full of ground beef, rice, marinara, Italian herbs, cheese.
Yield: People
Ingredients
- 1 tbsp Oil
- 1 pound Ground beef
- 1 cup Onion, Finely chopped
- 1 jar Marinara sauce, 23 oz. jar
- 1.5 cups Cooked rice, Any kind of rice, Can be leftovers
- Salt, To taste
- Pepper, To taste
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 5 Bell peppers, Any color you like, Washed, Patted dry, tops cut off
- 1 cup Shredded cheese, Full fat, Can use Mozzarella or Cheddar or Parmesan
Instructions
- Heat oil in a large nonstick pan over medium-high heat.
- Add ground beef, onion and cook for a few minutes until meat is no longer pink.
- Remove from heat and drain grease.
- Add 1 cup marinara sauce, cooked rice, salt, pepper, garlic powder, Italian seasoning.
- Mix until combined.
- Stuff bell peppers with this beef filling. You may have some leftovers.
- Add remaining marinara sauce and leftover filling at the bottom of a large crockpot (6 quart or larger).
- Mix until combined.
- Place the stuffed peppers on top of the sauce.
- Cover and cook on Low heat for about 4 hours or until the bell peppers are tender.
- In the final 30 minutes, sprinkle shredded cheese on top of each bell pepper.
- Continue cooking on Low heat until cheese is melted. Note: After adding cheese, I was running out of time and decided to broil in oven for 2-3 minutes to allow cheese to melt. Thus, you will see the dark spots on and around the cheese in the pictures. This won't happen if you melt cheese in slow cooker, as per the instructions stated in this recipe card.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 469kcal, Carbohydrates: 32g, Protein: 25g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 921mg, Potassium: 1039mg, Fiber: 5g, Sugar: 12g, Vitamin A: 4474IU, Vitamin C: 164mg, Calcium: 174mg, Iron: 4mg