Name: Crockpot Beef Stuffed Peppers
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 4
Cuisine: American
Ingredients: 6 medium bell peppers; 1 lb (450g) lean ground beef; 1 cup cooked rice (or quinoa); 1 small onion, diced; 2 cloves garlic, minced; 1 cup tomato sauce (plus extra for topping); 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 cup shredded mozzarella cheese (optional); Fresh parsley for garnish

Crockpot Beef Stuffed Peppers are a healthy, comforting, and flavorful dinner option. Loaded with seasoned beef, rice, and vegetables, these peppers are slow-cooked to perfection, resulting in a tender, juicy meal. This recipe is ideal for busy weeknights, meal prepping, or impressing guests with a nutritious, satisfying, and customizable dish.

Recipe Tips and Tricks:

Choose Firm Peppers: Pick bell peppers that are firm and free of blemishes for best results. Red, yellow, and orange peppers are sweeter than green.
Precook Rice: Use cooked rice (or quinoa) to reduce cooking time and ensure even texture inside the pepper.
Don’t Overfill: Avoid overstuffing the peppers to prevent spillage. Leave a little room at the top.
Season Generously: Add your favorite herbs or spices to enhance the filling’s flavor. A dash of smoked paprika or cayenne can elevate the dish.
Line the Crockpot: Spray the crockpot with cooking spray or use a liner for easy cleanup.
Add Cheese at the End: For gooey cheese topping, sprinkle shredded cheese on top during the last 20 minutes of cooking.
Vegetarian Option: Substitute the beef with lentils or plant-based ground meat for a vegetarian twist.

Why You’ll Love This Recipe:

This Crockpot Beef Stuffed Peppers recipe is a lifesaver for busy schedules and health-conscious eaters alike. It’s a hands-off, one-pot meal that’s packed with lean protein, whole grains, and vibrant veggies, making it both delicious and nutritious. The slow cooking process enhances the flavors, resulting in tender bell peppers with a hearty, flavorful filling. Whether you’re meal prepping for the week or serving guests, this dish is versatile, family-friendly, and endlessly customizable. Plus, the warm, comforting aroma that fills your kitchen while it cooks is an added bonus.

Yield: Serves 4

Crockpot Beef Stuffed Peppers

A wholesome and delicious crockpot meal, these beef-stuffed peppers are perfect for busy weeknights or meal prepping.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

6 medium bell peppers
1 lb (450g) lean ground beef
1 cup cooked rice (or quinoa)
1 small onion, diced
2 cloves garlic, minced
1 cup tomato sauce (plus extra for topping)
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 cup shredded mozzarella cheese (optional)
Fresh parsley for garnish

Instructions

Prepare the Peppers: Wash the bell peppers, slice off the tops, and remove the seeds and membranes inside. Reserve the tops for presentation, if desired.
Prepare the Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and garlic and cook for another 2 minutes until fragrant. Stir in the cooked rice, tomato sauce, Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper, packing it gently but not too tightly. If using cheese, sprinkle a little inside the pepper and on top.
Cook in the Crockpot: Place the stuffed peppers upright in the crockpot. Add a small amount of water or broth to the bottom of the crockpot to prevent sticking. Drizzle extra tomato sauce over each pepper for added moisture.
Set and Forget: Cover and cook on low for 4-6 hours or high for 2-3 hours until the peppers are tender.
Finish with Cheese (Optional): During the last 20 minutes of cooking, sprinkle shredded cheese on top of the peppers. Let it melt for a gooey topping.
Serve and Enjoy: Carefully remove the peppers with tongs and garnish with fresh parsley. Serve with a side salad or crusty bread for a complete meal.

Notes

Adjust the seasoning to your taste preference.
For smaller peppers, reduce the cooking time slightly.
This dish pairs wonderfully with a dollop of sour cream or Greek yogurt.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 211Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 523mgCarbohydrates 30gFiber 4gSugar 8gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Bell Peppers: Choose medium to large peppers of any color—red, yellow, or orange for sweetness, or green for a more savory taste.
Ground Beef: Opt for lean ground beef (90% lean) to keep it healthier without compromising on flavor.
Rice: White or brown rice works well, or substitute with quinoa for a protein boost. Pre-cooked rice is essential for even cooking.
Tomato Sauce: Use low-sodium tomato sauce to control salt levels. A marinara sauce can also be used for an Italian flair.
Vegetables: Diced onions, garlic, and additional vegetables like zucchini or carrots can add extra nutrients.
Cheese: Optional but recommended. Mozzarella, cheddar, or Parmesan add a gooey, melty topping.
Seasoning: A blend of Italian herbs, garlic powder, onion powder, paprika, salt, and pepper adds a savory depth of flavor.

Variations and Substitutions:

Vegetarian Option: Replace ground beef with a plant-based meat substitute, black beans, or lentils.
Low-Carb: Swap rice for cauliflower rice to make the dish keto-friendly.
Grain-Free: Skip the rice and load up on extra veggies in the filling for a lighter option.
Spicy: Add diced jalapeños, crushed red pepper flakes, or hot sauce for heat.
Mexican-Inspired: Use taco seasoning, black beans, and salsa, and top with pepper jack cheese for a Mexican twist.
Different Proteins: Try ground turkey, chicken, or sausage for variety.
Cheese-Free: Leave out the cheese entirely for a dairy-free version or use dairy-free cheese alternatives.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer: Freeze stuffed peppers individually or as a batch in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Meal Prep: Assemble the stuffed peppers and refrigerate uncooked for up to 24 hours before cooking. Alternatively, freeze uncooked stuffed peppers to cook later.