Description

This Crockpot Stuffed Peppers recipe is a comforting, hands-off meal perfect for busy days. Sweet bell peppers are filled with a flavorful mixture of lean ground beef, onion, garlic, parboiled rice, and Italian seasonings, then slow-cooked in a rich tomato sauce until tender. Optional melted mozzarella cheese adds a delicious finishing touch. It’s an easy, hearty dish that delivers classic flavors with minimal effort.

Ingredients

Scale

Tomato Sauce

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)

Stuffed Peppers Filling

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)

Other

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

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Instructions

Make the sauce: In a medium measuring cup, mix together half of the tomato puree, Italian seasoning, dried garlic powder, dried onion powder, and salt. Set aside.
Prepare the filling: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, parboiled rice, and the other half of the tomato puree. Mix thoroughly until all ingredients are evenly incorporated.
Assemble the peppers: Ladle a little of the prepared sauce into the bottom of a 6-7 quart crockpot. Tightly stuff each hollowed pepper with the filling mixture until just below the rim. Place the stuffed peppers upright in the crockpot, allowing for slight stacking if necessary but ensuring the lid closes tightly without touching the peppers. Pour the remaining sauce evenly over the peppers.
Cook the peppers: Cover with the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Check to ensure the filling is fully cooked through. If desired, sprinkle shredded mozzarella cheese on top of the peppers, cover again, and cook for an additional 5 minutes until the cheese melts. Serve the stuffed peppers hot with sauce spooned from the bottom of the crockpot.

Notes

Use parboiled rice as it holds up well during slow cooking without becoming mushy.
Any color bell pepper can be used according to preference or availability.
For a vegetarian version, substitute ground beef with a plant-based alternative or cooked lentils.
Ensure the crockpot lid closes tightly to cook evenly and retain moisture.
Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.