Crock Pot Stuffed Peppers Recipes

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CROCK POT STUFFED PEPPERS



Crock Pot Stuffed Peppers image

Need an easy crock pot recipe? Try this delicious Crock pot Stuffed Peppers recipe that is better than the traditional stuffed peppers recipe.

Provided by Eating on a Dime

Categories     Main Course

Time 3h15m

Number Of Ingredients 11

6 Bell Peppers
1 1/2 lb Ground Beef (browned)
1/2 cup uncooked White Rice
1 diced Onion
2 tsp Minced Garlic (or use garlic salt)
10 oz can Tomatoes with green Chilies (like rotel)
6 oz Tomato Paste
1/4 cup Brown Sugar
1 cup water or Chicken Broth
1 tsp Salt
1/2 tsp Pepper

Steps:

  • Mix everything together and place your mixture inside the peppers.
  • Place the stuffed peppers into the crock pot.
  • In just a few hours you have a delicious dinner!

Nutrition Facts : Calories 456 kcal, Carbohydrate 37 g, Protein 23 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 701 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving

CROCK POT STUFFED PEPPERS



Crock Pot Stuffed Peppers image

Easy Stuffed Peppers: Tender bell peppers stuffed with an ultra flavorful filling of beef, rice, and tangy tomatoes. The slow cooker does ALL the work for you.

Provided by Krystle Smith

Categories     Main Dish

Time 6h10m

Number Of Ingredients 11

6 Large Bell Peppers (Any Color)
1 1/2 Pounds Lean Ground Beef
1/2 Cup White Rice (Uncooked)
1 Sweet Onion (Finely Diced)
2 Tsp Garlic (Minced)
2 Cans Tomatoes with Green Chiles (10 Ounces Each)
6 Ounce Can Tomato Paste
1/4 Cup Brown Sugar (Packed)
1 Cup Chicken Broth
1 Teaspoon Salt
1/2 Teaspoon Pepper

Steps:

  • 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.

Nutrition Facts : Calories 379 kcal, ServingSize 1 serving

SLOW COOKER STUFFED PEPPERS



Slow Cooker Stuffed Peppers image

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Provided by Cooper4

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6 green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.

Provided by Food Network Kitchen

Time 3h30m

Yield 5 servings

Number Of Ingredients 12

5 large red, orange or yellow bell peppers
1 pound 90-percent lean ground beef
One 14.5-ounce can fire-roasted diced tomatoes
2 cups shredded pepper jack cheese (from one 8-ounce block)
1 cup cooked medium-grain white rice
4 cloves garlic, minced
4 scallions, thinly sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
Sour cream, for serving

Steps:

  • Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  • Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  • Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW-COOKED STUFFED PEPPERS



Slow-Cooked Stuffed Peppers image

My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 4 servings.

Number Of Ingredients 10

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Steps:

  • Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 565mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY



Slow Cooker Stuffed Peppers Recipe by Tasty image

Here's what you need: bell peppers, cooked rice, salt, pepper, corn, onion, black beans, tomato, salsa, shredded cheddar cheese, chicken stock

Provided by Hannah Williams

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

5 bell peppers, hollowed out
2 cups cooked rice
salt, to taste
pepper, to taste
1 can corn, drained
½ onion, diced
1 can black beans, drained
½ cup tomato, diced
½ cup salsa
2 cups shredded cheddar cheese, shredded
½ cup chicken stock

Steps:

  • In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
  • Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
  • Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
  • Fill to the top with rice mixture, and top with the remaining cheese.
  • Pour chicken stock into the bottom of the slow cooker.
  • Cook on high for 4 hours.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 9 grams, Protein 21 grams, Sugar 13 grams

MY OWN SLOW COOKER STUFFED BELL PEPPERS



My Own Slow Cooker Stuffed Bell Peppers image

I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007

Provided by Hajar Elizabeth

Categories     Peppers

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 green peppers
1 lb extra lean ground beef, I prefer 90% lean
3/4 cup long grain white rice, raw
1 onion, chopped
2 garlic cloves, minced
1 (14 ounce) can original stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1/2-3/4 cup chili sauce
1/2-1 teaspoon salt
1/2 teaspoon fresh black pepper

Steps:

  • Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
  • In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
  • Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
  • Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
  • Pour sauce over peppers.
  • Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

SLOW-COOKER ITALIAN-STUFFED PEPPERS



Slow-Cooker Italian-Stuffed Peppers image

Need to feed six tonight but only have 20 minutes this morning to prep? These creamy slow-cooker stuffed peppers solve your dilemma with Italian style!

Provided by My Food and Family

Categories     Home

Time 6h20m

Yield 6 servings

Number Of Ingredients 9

3 large bell peppers (any color)
1/2 lb. Italian turkey sausage
1 small onion, chopped
1/2 cup instant brown rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1 jar (14 oz.) CLASSICO Traditional Pizza Sauce, divided
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Cut tops off peppers; remove and discard seeds.
  • Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
  • Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Categories     Entree

Time 5h15m

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

Steps:

  • Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
  • Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
  • Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g

SLOW COOKER TURKEY STUFFED PEPPERS



Slow Cooker Turkey Stuffed Peppers image

I created this as a healthier alternative to traditional stuffed peppers. I work 12-hour shifts as a nurse, so I often rely on the slow cooker for feeding my family. -Mandy Pemberton, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 6 servings.

Number Of Ingredients 11

2 medium sweet yellow or orange peppers
2 medium sweet red peppers
2 medium green peppers
1 pound lean ground turkey
1 small red onion, finely chopped
1 small zucchini, shredded
2 cups cooked brown rice
1 jar (16 ounces) spaghetti sauce, divided
1 tablespoon Creole seasoning
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.

Nutrition Facts : Calories 290 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER STUFFED BELL PEPPERS (FOR 2)



Slow Cooker Stuffed Bell Peppers (For 2) image

Growing up My aunt used to serve stuffed peppers in the frozen box. They were good, but I have been looking for a good homemade recipe, that would knock my socks off. I found several that seem ok and none that totally had what I was seeking. I decided to play around with it. Remember that stuffed peppers is basically leftover meatloaf, stuffed into a pepper. Since it's just me and my boyfriend, I have this as a recipe for two, but it can easily be updated for more. Enjoy.

Provided by Miss Angee82

Categories     Peppers

Time 4h20m

Yield 2 Stuffed Peppers, 2 serving(s)

Number Of Ingredients 13

1/2 lb ground beef (chuck, sirloin, what have you)
1 beaten egg
1 teaspoon of mccormicks grill seasoning (steak) or 1 teaspoon salt and pepper
1/4 teaspoon allspice
1/2 tablespoon tomato paste
1/4 chopped onion
2 cups ketchup, plus
1/2 tablespoon ketchup, divided
1/2 teaspoon spicy brown mustard
1/2 tablespoon steak sauce
1/2 cup cooked rice
2 bell peppers (Any color you prefer)
1/2 cup water

Steps:

  • Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
  • Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
  • Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
  • Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.

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CROCK POT STUFFED PEPPERS - HEATHER'S HOMEMADE KITCHEN
2022-02-15 Fill the peppers as full as possible. Any extra filling can be put in the bottom of the crock pot. Place the filled peppers in the crock pot. Cover and cook on low heat for 6 hours. …
From heathershomemadekitchen.com
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CROCKPOT STUFFED PEPPERS - SKIP THE SALT - LOW SODIUM RECIPES
2017-05-26 Mix ground beef, onion. tomato sauce- saving 8 oz tomato sauce for later, pepper, onion powder, garlic powder, basil, oregano and rice. Pour the diced tomatoes in bottom of …
From skipthesalt.com
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CROCKPOT STUFFED PEPPERS - THE SALTY MARSHMALLOW
2021-11-29 In a large mixing bowl, combine rice, browned beef, enchilada sauce, spices, corn, black beans and 1 cup of the cheese. Spoon meat mixture into each pepper. Pressing down …
From thesaltymarshmallow.com
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SLOW COOKER STUFFED PEPPERS - COZY COUNTRY LIVING
2013-09-29 Stuff the peppers and arrange in the slow cooker. In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt. Pour in the bottom of the …
From cozycountryliving.com
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