Stuffed Peppers
Dinner
American4h 20m6 servingsEasyAbout this recipe
Hearty, gluten-free stuffed bell peppers filled with seasoned ground beef, rice, tomatoes, and melted cheese — slow-cooked to tender perfection. A family-friendly, meal-prep-ready classic that's as satisfying as it is wholesome.
Instructions
- 1
Heat a skillet over ^[medium-high heat]. Add the lean ground beef and yellow onion diced and cook, breaking up the meat, for 5–6 minutes until browned and the onion is softened. Drain any excess fat. Add the garlic minced, smoked paprika, Italian seasoning, kosher salt, black pepper, and Worcestershire sauce. Stir and cook 1 minute more until fragrant.
- 2
Remove the skillet from heat. Stir in the long-grain white rice uncooked, diced tomatoes (with their juices), and half of the tomato sauce (about ¾ cup). Mix until evenly combined. Taste and adjust seasoning as needed.
- 3
Pour the remaining tomato sauce into the bottom of the slow cooker insert and spread evenly. Spoon the filling into each hollowed-out bell pepper, packing it in firmly. Stand the stuffed peppers upright in the slow cooker on top of the sauce. If needed, trim a thin slice from the bottom of any peppers that won't stand straight.
- 4
Place the lid on the slow cooker. Cook on ^[LOW] for 4–5 hours or on ^[HIGH] for 2–2.5 hours, until the peppers are tender and the rice is fully cooked through. Avoid lifting the lid during cooking to retain heat.
- 5
In the last 10 minutes of cooking, sprinkle shredded mozzarella cheese over the top of each pepper. Replace the lid and let the cheese melt. Spoon some of the tomato sauce from the bottom of the slow cooker over each pepper before serving. Garnish with fresh parsley if desired.
