Crock Pot Stuffed Peppers
Need an easy crock pot recipe? Try this delicious Crock pot Stuffed Peppers recipe that is better than the traditional stuffed peppers recipe.
Servings: 6
Ingredients
- 6 Bell Peppers
- 1 1/2 lb Ground Beef
- 1 onion (diced)
- 1/2 cup uncooked White Rice
- 2 tsp Minced Garlic
- 1 can Diced Tomatoes with Green Chilies (10 ounces)
- 6 oz Tomato Paste
- 1/4 cup Brown Sugar
- 1 cup Chicken Broth
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Brown the ground beef in a large, deep skillet over medium high heat with the diced onions. Break up the beef has it cooks.
- Drain off any excess grease.
- Stir in the rice, minced garlic, diced tomatoes with green chiles, tomato paste, brown sugar, chicken broth, salt and pepper. Remove from heat.
- Cut the tops off of the bell peppers and remove any of the seeds and membranes inside the peppers. Then gently cut off the bottom of the peppers to make them level so that they can stand up right in the crock pot.
- Carefully spoon the beef mixture evenly into the bell peppers.
- Place the stuffed peppers into a crock pot making sure that they are upright.
- Cover the crock pot 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.
- Carefully remove the stuffed peppers from the crock pot and then they are ready to serve and enjoy!
Video
Notes
Refrigerate any leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 453kcal | Carbohydrates: 38g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 847mg | Potassium: 1004mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4216IU | Vitamin C: 165mg | Calcium: 74mg | Iron: 4mg
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