With just a little prep work, I love that I can pack these stuffed peppers in my crockpot and come home to dinner ready to go! I pack fresh peppers with protein, rice, cheese, and delicious spices to create a nutritious meal my whole family loves. I just know you’ll love it too!
How to Store and Reheat
Store leftover crockpot stuffed peppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a covered baking dish in a 350°F oven for 30-35 minutes.
How to Make Crockpot Stuffed Peppers Step by Step
Prep the Peppers: Spray the inside of the crock of a slow cooker with cooking spray. Cut the tops off of 6 bell peppers and remove the cores. Set aside the peppers for stuffing, then dice the tops. Brown the Beef: In a large skillet set over medium-high heat, add 1½ pounds of beef, the diced peppers, 1 cup of diced onion, 3 minced cloves of garlic, 1 tablespoon of Worcestershire sauce, ½ tablespoon of Italian seasoning, ½ teaspoon of kosher salt, ½ teaspoon of crushed red pepper, and ¼ teaspoon of ground black pepper. Brown the mixture until no pink in the beef remains. Add the Rice: Stir in 1 cup of cooked rice, breaking up any clumps. Then add 1¼ cups of marinara sauce and stir to coat. Remove the pan from the heat. Stuff the Peppers: Pour the remaining marinara sauce into the bottom of the slow cooker. Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker. Cook the Peppers: Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with 1 cup of shredded mozzarella cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.
