Slow Cooker Stuffed Peppers
Tender peppers, stuffed with a delicious meat and rice mixture, cooked to perfection in the slow cooker. Great for busy families!
Servings: 6 servings
Ingredients
- 6 bell peppers (any color peppers will work)
- 1 lb ground beef
- 1 yellow onion, diced
- ½ cup uncooked white rice
- 1 tbsp minced garlic
- 1 10-ounce can rotel (diced tomatoes with green chilis)
- 6 oz tomato paste
- ¼ cup brown sugar
- 1 cup chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Instructions
- To a large skillet on the stove over medium heat add in the ground beef and onion. Break the ground beef up and cook it through.
- Remove any excess grease from the pan.
- Stir in the uncooked rice, minced garlic, rotel, tomato paste, brown sugar, chicken broth, salt and pepper. Remove from heat. tCut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Now cut off the bottom of the peppers without cutting into the peppers to make them level so that they can stand up right in the crock pot.
- Place the ground beef mixture into all of the peppers.
- Place the peppers into the slow cooker (make sure they are standing upright)
- Cover and cook on low for 5-6 hours or on high for 2-3 hours until the filling is cooked through and the peppers are tender.
Video
Nutrition
Calories: 351kcal | Carbohydrates: 37g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 817mg | Potassium: 824mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4326IU | Vitamin C: 160mg | Calcium: 55mg | Iron: 3mg
