Description
This Slow Cooker Stuffed Peppers recipe combines tender bell peppers filled with a savory mixture of browned ground beef, cooked rice, and a flavorful blend of herbs and marinara sauce. Slow-cooked to perfection, these hearty stuffed peppers make a comforting and easy meal that’s perfect for busy weeknights or meal prep.
Ingredients
Scale
Filling
- 1 lb. ground beef
- 5 bell peppers, tops cut off and diced for filling
- 1 ½ cups cooked rice (can be leftover rice)
- 1 small white onion, diced
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried oregano (tarragon works well too)
- 1 cup marinara sauce (from the 24 oz. jar)
Additional
- 24 oz. jar marinara sauce, divided (1 cup for filling and remaining for slow cooker)
Instructions
- Brown the Ground Beef: Heat a skillet over medium-high heat and cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat and set the beef aside.
- Prepare the Filling: In a medium bowl, combine the browned ground beef, diced bell pepper tops, cooked rice, diced onion, salt, garlic powder, dried thyme, dried oregano, and 1 cup of marinara sauce. Stir well until ingredients are thoroughly mixed.
- Stuff the Peppers: Fill each hollowed-out bell pepper with the prepared beef and rice mixture. If there is any leftover filling, place it at the bottom of the slow cooker to cook along with the peppers.
- Add Marinara Sauce to Slow Cooker: Pour the remaining marinara sauce into the slow cooker, spreading it evenly on the bottom and around the peppers.
- Arrange the Peppers: Place the stuffed peppers upright in the slow cooker. Try to avoid letting them rest against the slow cooker’s sides to maintain their shape, though some may fall over during cooking.
- Slow Cook the Peppers: Cover the slow cooker with its lid and cook on LOW for 5 hours. Avoid opening the lid during the cooking process to ensure even cooking and moisture retention.
Notes
- Using raw meat instead of browned meat is possible, but the texture will be denser and more similar to meatloaf rather than crumbly.
- You can use leftover rice or freshly cooked rice for the filling.
- Dried oregano can be substituted with tarragon if desired for a slightly different flavor profile.
- Make sure not to open the slow cooker lid during cooking to maintain heat and moisture.
- If peppers fall over, gently adjust them midway if desired, but it’s not necessary.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
