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Close-up of a Stuffed Bell Pepper being lifted from the crockpot with a serving spoon. The peppers are filled with seasoned ground beef, rice, and sauce.
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Crockpot Stuffed Bell Peppers Recipe

Tender bell peppers stuffed with savory ground beef, rice, zesty tomatoes, and plenty of melty cheese make an easy, satisfying dinner with hardly any prep!
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 6 servings
Calories 460kcal
Author Deb Clark

Equipment

  • 1 6 quart Crockpot

Ingredients

  • 6 bell peppers any color
  • 1 ½ lb lean ground beef
  • 1 cup long-grain white rice uncooked
  • 1 onion diced
  • 2 cloves garlic minced
  • 24 ounces pasta sauce
  • 10 ounces Rotel undrained
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups Mozzarella cheese freshly grated from the block

Instructions

  • Spray the inside of a crockpot with non-stick cooking spray.
  • Prepare the peppers by cutting off the tops and removing the ribs and seeds. Stand the peppers up in the prepared crockpot and set aside.
    Five hollowed-out red, orange, and yellow bell peppers arranged upright in a white crockpot, ready to be stuffed with ground beef and rice filling.
  • In a large bowl, combine the ground beef, rice, diced onion, garlic, pasta sauce, Rotel tomatoes, Worcestershire sauce, salt, pepper, and half of the shredded cheese. Use your hands to mix the ingredients together until just combined—don’t overwork it.
    Pasta sauce being poured into a glass mixing bowl with ground beef, uncooked rice, diced tomatoes, onion, garlic, and shredded mozzarella for crockpot stuffed bell peppers.
  • Spoon the mixture evenly into each of the prepared peppers in the crockpot. Cover and cook on low for 6 hours or until the rice is tender and the ground beef reaches an internal temperature of 165 degrees F.
    Ground beef and rice filling being spooned into colorful bell peppers arranged in a white slow cooker before cooking.
  • Top each stuffed pepper in the remaining shredded mozzarella, and continue to cook for an additional 15 minutes, or until the cheese is melted.
    Shredded mozzarella cheese being sprinkled over cooked stuffed bell peppers filled with ground beef, rice, and tomato sauce in a crockpot.

Nutrition

Calories: 460kcal | Carbohydrates: 44g | Protein: 38g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1320mg | Potassium: 1214mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4531IU | Vitamin C: 167mg | Calcium: 260mg | Iron: 6mg
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