Description
Classic slow cooker stuffed peppers filled with a savory mixture of browned ground beef, cooked rice, diced bell pepper tops, onion, and herbs, all simmered in marinara sauce for a hearty and comforting American main course.
Ingredients
Filling
- 1 lb. ground beef
- 5 bell peppers, tops cut off and diced for filling
- 1 ½ cups cooked rice (can be leftover rice)
- 1 small white onion, diced
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried oregano (tarragon works well too)
Sauce
- 24 oz. jar marinara sauce, divided
Instructions
- Brown the Beef: In a skillet over medium heat on the stovetop, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat and set beef aside.
- Prepare Filling: In a medium-sized bowl, combine the browned beef, diced bell pepper tops, cooked rice, diced onion, 1 cup of the marinara sauce, salt, garlic powder, dried thyme, and dried oregano. Stir well to mix all ingredients thoroughly.
- Stuff the Peppers: Fill each hollowed bell pepper with the beef and rice mixture. If there is any leftover filling, place it in the bottom of the slow cooker to cook along with the peppers.
- Add Sauce and Arrange Peppers: Pour the remaining marinara sauce into the slow cooker. Arrange the stuffed peppers upright in the slow cooker, trying to keep them from touching the sides to prevent falling over.
- Slow Cook: Cover the slow cooker with its lid and cook on LOW heat for 5 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
Notes
- Using raw meat instead of browning first results in a texture more like meatloaf rather than crumbly filling.
- Bell pepper tops are used in the filling to avoid waste and add extra flavor and texture.
- Do not open the slow cooker lid during cooking to ensure even cooking and moisture retention.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American