Slow-Cooked Stuffed Peppers
Slow-cooked stuffed peppers bursting with savory beef, seasoned rice, and rich tomato flavors, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Combine ground beef, rice mix (reserving seasoning packet), chopped onion, and egg in a large bowl.
- Divide the meat mixture evenly among the halved, cored, and seeded green bell peppers.
- Pour the canned whole peeled tomatoes with juice into a slow cooker.
- Arrange the filled pepper halves on top of the tomatoes in the slow cooker.
- In a separate bowl, mix the tomato soup, water, and the reserved rice seasoning packet.
- Pour the tomato mixture over the peppers in the slow cooker.
- Cover and cook on low heat for 8 to 10 hours.
Tips & Substitutions
For added flavor, consider mixing in some diced tomatoes or bell peppers into the meat mixture. If you prefer a spicier kick, add some jalapeños or chili powder. You can substitute ground turkey or chicken for a lighter option. Using brown rice instead of the Spanish rice mix can enhance the dish's healthiness while still maintaining a hearty texture.
Serving Suggestions
Serve these stuffed peppers with a side salad or some crusty bread to soak up the delicious tomato sauce. They also pair beautifully with American recipes like coleslaw for a delightful contrast in textures. For a heartier meal, consider serving them alongside baked potatoes or rice.
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, cover, and heat for 2-3 minutes or until heated through. Alternatively, you can reheat them in the oven at 350°F for about 20 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Slow-Cooked Stuffed Peppers contains roughly 714 calories, with 17g protein, 127g carbohydrates, and 16g fat. It is an excellent source of protein (33% of the Daily Value), vitamin C (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 646mg per serving (28% 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 make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers and store them in the refrigerator for up to 24 hours before cooking. Just cover them tightly in plastic wrap or aluminum foil. This makes them a great option for meal prep or for gatherings, as you can simply place them in the slow cooker when you're ready to cook.
What can I use instead of ground beef?
Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe. Each option will bring a different flavor profile, so choose according to your preference. Additionally, for a vegetarian option, you can fill the peppers with a mixture of quinoa, black beans, and vegetables.
How do I know when the peppers are done cooking?
The peppers are done when they are tender and the filling reaches an internal temperature of 160°F. You can test for doneness by piercing the peppers with a fork — they should be soft but still hold their shape. Cooking them low and slow in the slow cooker ensures they become perfectly tender.
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).