Crock-Pot Stuffed Peppers
A hearty crock-pot stuffed peppers dish featuring seasoned ground beef, rice, and a savory tomato sauce, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Cut the tops off of the peppers and remove stems, setting the tops aside for later use.
- Clean out the inside of the peppers to remove seeds and membranes.
- Brown the ground beef in a skillet and drain excess grease.
- In a bowl, combine the cooked ground beef, minced onion, chopped celery, instant rice, milk, egg, salt, pepper, and chili powder. Mix well.
- Stuff the prepared peppers with the meat and rice mixture.
- In the crock-pot, combine the tomato soup and water.
- Place the pepper tops in the bottom of the crock-pot to prevent the stuffed peppers from spilling.
- Set the stuffed peppers on top of the tops in the crock-pot.
- Cover and simmer on high for 2 hours.
- Spoon the tomato sauce over the peppers when serving.
Tips & Substitutions
For added flavor, consider using ground turkey instead of beef for a lighter option. You can also substitute quinoa for the instant rice for a healthier twist. If you like a bit of heat, add diced jalapeños to the filling. Make sure to adjust the seasonings to taste and use fresh herbs for a burst of flavor. This dish pairs beautifully with cornbread and beef casserole.
Serving Suggestions
Serve the stuffed peppers with a side salad or garlic bread for a complete meal. They also pair well with rice or mashed potatoes. For a colorful presentation, garnish with fresh parsley or grated cheese. This dish is perfect for meal prep, as it holds up well in the fridge and tastes even better the next day.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel to keep them moist, heating in 1-minute intervals until warmed through. They can also be reheated in the oven at 350°F for about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Stuffed Peppers contains roughly 604 calories, with 15g protein, 107g carbohydrates, and 15g fat. It is an excellent source of vitamin C (114% of the Daily Value), protein (30% of the Daily Value), and iron (30% of the Daily Value). Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers?
Yes, you can use red, yellow, or orange bell peppers for a sweeter flavor. Just keep in mind that cooking times may vary slightly depending on the pepper type and size, so check for tenderness when done.
What if I don't have tomato soup?
If you don't have tomato soup, you can substitute it with a mix of crushed tomatoes and a bit of seasoning like garlic powder and Italian herbs. This will still provide a delicious sauce for the stuffed peppers.
Can I make this recipe vegetarian?
Absolutely! You can replace the ground beef with a mixture of black beans, lentils, or a meat substitute like soy crumbles. Just make sure to adjust the spices to enhance the flavor of the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).