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Slow Cooker Beef and Rice Stuffed Bell Peppers

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Calories: 417
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 cup uncooked long grain white rice
  • 1 cup beef broth
  • 1 cup diced canned tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 pcs bell peppers, tops cut off and seeds removed
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp fresh parsley, chopped

Method
 

  1. In a skillet over medium heat, brown the ground beef, stirring until fully cooked. Drain excess fat.
  2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
  3. Stir in the rice, diced tomatoes, beef broth, oregano, paprika, salt, and pepper. Let the mixture simmer for about 5 minutes.
  4. Remove the skillet from heat and fold in the chopped parsley and half of the shredded cheese.
  5. Place the bell pepper halves into the slow cooker, spooning the beef and rice mixture into each one.
  6. Top each stuffed pepper with the remaining cheese.
  7. Cover the slow cooker and cook on low for 7 hours (420 minutes).
  8. When ready to serve, garnish with additional parsley if desired.
  9. Check that the ground beef is fully cooked by using a food thermometer before serving.

Notes

I always toast the bell pepper halves in a dry skillet for a minute before stuffing to keep them from getting soggy in the slow cooker.