Crock Pot Stuffed Peppers: Comfort Food Made Effortless

Crock Pot Stuffed Peppers are a comforting and effortless meal that combines beef, rice, and peppers for a satisfying dish.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 peppers

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

4 large Bell Peppers Choose any color for variety.

For the Filling

1.5 lbs Lean Ground Beef Opt for 90% lean for flavor.
0.5 cup White Rice Uncooked.
1 Sweet Onion Finely diced.
2 tsp Garlic Minced.
2 cans Tomatoes with Green Chiles 10 oz each; drain one can and save liquid.
1 can Tomato Paste 6 oz.
0.25 cup Brown Sugar Packed.
1 cup Chicken Broth
1 tsp Salt
0.5 tsp Pepper

For Cooking Liquid

Reserved Tomato Liquid From drained tomatoes.

Equipment

Crock Pot

Method

Step-by-Step Instructions

Prepare the Peppers: Cut off the tops of the bell peppers, remove seeds and ribs, and wash them.
Make the Filling: Mix ground beef, uncooked rice, onion, garlic, salt, and pepper in a bowl, then add drained tomatoes.
Stuff the Peppers: Fill each pepper with the mixture and place them upright in the crock pot.
Prepare the Cooking Liquid: Mix reserved tomato liquid, second can of tomatoes, chicken broth, tomato paste, and brown sugar.
Cook the Peppers: Pour cooking liquid over stuffed peppers and cook on low for 6-8 hours or high for 3-4 hours.
Serve and Enjoy: Remove peppers, spoon sauce over, and serve.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 80mgCalcium: 40mgIron: 3mg

Notes

Use firm, fresh bell peppers for the best results. Store leftovers in the fridge for up to 3 days or freeze for 3 months.

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