Stuffed Peppers With Uncooked Rice And Ground Beef Slow Cooker

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Prep:
15 mins

Cook:
6 hrs

Total:
6 hrs 15 mins

Servings:
4 servings
Nutrition Facts (per serving)
491 Calories
18g Fat
41g Carbs
38g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 491
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 106mg 35%
Sodium 1634mg 71%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 22%
Total Sugars 14g
Protein 38g
Vitamin C 47mg 234%
Calcium 113mg 9%
Iron 7mg 37%
Potassium 1469mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ness’s tasty slow cooker stuffed peppers are made with a classic filling mixture of ground beef and rice. A jar of prepared spaghetti sauce or marinara sauce makes this dish particularly easy.

Prepare the dish and put everything in the slow cooker before you leave for work and you’ll have dinner ready when you get home! Add a salad and mashed potatoes for a fabulous everyday meal.

Readers and people who have used this recipe had a number of suggestions for changes, including different types and flavors of rice, other sauces, and some excellent seasoning ideas. See the tips and variations below the recipe instructions for some possible substitutions and flavor ideas.

Ingredients

  • 4 bell peppers

  • 1 pound lean ground beef

  • 1/4 cup finely chopped onion

  • 1 1/2 cups rice, cooked

  • 1 teaspoon seasoned salt, or a Creole seasoning blend

  • 1/2 teaspoon freshly ground black pepper

  • 1 (32-ounce) jar marinara sauce

Steps to Make It

  1. Gather the ingredients.

    Stuffed green peppers with rice ingredients

    The Spruce
  2. In a bowl, combine ground beef, finely chopped onion, cooked rice, and seasonings until well blended.

    Ground beef and rice in a bowl

    The Spruce
  3. Cut tops off of peppers and remove seeds and fibers.

    Cleaned out bell peppers

    The Spruce
  4. Stuff peppers with equal portions of ground beef and rice mixture.

    Uncooked stuffed peppers

    The Spruce
  5. Place stuffed peppers in a crock pot; cover with spaghetti sauce.

    Stuffed peppers and tomato sauce

    The Spruce
  6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Or until ground beef is thoroughly cooked and peppers are tender.

    Stuffed peppers in the slow cooker

    The Spruce
  7. To check for doneness, insert an instant-read food thermometer into the center of the filling. It should read at least 160 F.

    Slow cooker stuffed peppers with salad

    The Spruce

Tip

  • Since the ground beef is not browned ahead of time, use a lean ratio of ground beef in this recipe.

Recipe Variations

  • Substitute 1 cup of uncooked white or brown Minute Rice for the cooked rice.
  • Instead of ground beef, use ground turkey in the filling.
  • Substitute a 14 1/2-ounce can of diced tomatoes and a 10 3/4-ounce can of condensed tomato soup for the spaghetti sauce. Combine the two in a bowl and pour over the peppers.
  • Chop the tops of the peppers finely and add them to the filling or to the sauce mixture.
  • Instead of plain white rice, add cooked Mexican or Spanish rice to the beef mixture. Use Uncle Ben’s Ready Rice or Rice-a-Roni brand.
  • For Tex-Mex or Mexican flavors, substitute two 14 1/2-ounce cans of chili-style or Mexican style tomatoes for the spaghetti sauce.

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