Easiest Crock Pot Stuffed Peppers
My crock pot stuffed peppers feature tender bell peppers stuffed with an ultra-flavorful beef and tomato filling. The slow cooker does ALL the work for you: you don't even have to boil rice or brown beef.
Servings 6 Servings
Calories 379kcal
Ingredients
- 6 Large Bell Peppers Any Color
- 1 ½ Pounds Lean Ground Beef
- ½ Cup White Rice Uncooked
- 1 Sweet Onion Finely Diced
- 2 teaspoon Garlic Minced
- 2 Cans Tomatoes with Green Chiles (Rotel) 10 Ounces Each
- 1 Can Tomato Paste 6 Ounces
- ¼ Cup Brown Sugar Packed
- 1 Cup Chicken Broth
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Cut off pepper tops and remove seeds/ribs.
- In a large bowl, combine ground beef, rice, onion, garlic, salt,and pepper. Stir in one DRAINED can of tomatoes with green chiles. (Reserve the liquid).
- Evenly stuff peppers and place in slow cooker.
- In a medium bowl mix reserved liquid, the 2nd can of tomatoes with green chiles, broth,tomato paste, and brown sugar. Pour over peppers.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
Notes
-
- Ground Beef: Use lean beef to avoid excess grease. I used 90% lean.
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- Chicken Broth: Don't want to open a can of broth for just one cup? You could also use bouillon cubes per the directions on their package.
- Bell Pepper Hack: Having trouble removing the ribs and seeds? Try a spoon.
- Reserve The Can Liquid: Don't forget! I like to drain my tomatoes using a strainer over a glass measuring cup.
- No Peeking: The temperature will drop every time you open the Crockpot. Don't open it until the time is up.
- Per the FDA, ground beef should be cooked until it reaches 165 degrees.
Nutrition
Calories: 379kcal