What’s better than coming home after a long day to the smell of stuffed peppers in the crockpot? And then knowing that dinner’s already done? I’ve been making this recipe a lot this school year because it’s easy, inexpensive, and super delicious. (I confess that I sometimes lick my plate clean.)
This recipe is for two stuffed peppers in a small crockpot. If you want more, simply get a larger crockpot and double (or even triple) the recipe. Another great thing about this recipe is that you can customize it however you like. For example, you could add some sauteed onions and garlic to your stuffing, or use ground turkey instead of beef.
You start out by cooking some rice, and while that’s going, you can cut the top off your peppers and take the seeds out. This would also be when you sautee whatever additional things you want to put in your peppers. (Although the following recipe doesn’t include it, use about half an onion and a clove of garlic, diced, per two peppers.)
Once the rice is done and cooled off slightly, you’ll mix it up with the beef and seasonings. Then you stuff it in the peppers, pour some tomato sauce on top, and set your crockpot on low for about 6 hours. Then you’ll enjoy your peppers and feel like the King of New York!
Crockpot Stuffed Peppers
- 1/3 cup rice, dry
- 2 large bell peppers
- 1/2 lb ground beef
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 can tomato sauce (8 oz)
- Cook the rice in whatever manner you prefer. While it’s cooking, prepare the peppers by taking their tops off and removing the seeds. Place them in the crockpot and set aside.
- In a medium bowl, combine the cooked rice with the beef, salt, black pepper, oregano, and basil. Stuff your peppers with it. (It’s okay if the stuffing comes up over the top of the peppers.)
- Pour the tomato sauce over the top of the stuffed peppers. Stick the lid on your crockpot and turn it on. Let it cook for about 6 hours on low.