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Stuffed Peppers

Stuffed Peppers

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.

6 servings · Prep 20 min · Cook 240 min · Total 260 min

American · Dinner · Main Course

Ingredients

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  • 6 whole bell peppers any color, tops cut off and seeds removed
  • 1 lb lean ground beef 90/10 or leaner
  • 1 cup long-grain white rice uncooked
  • 1 can diced tomatoes undrained
  • 1 can tomato sauce
  • 0.5 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt plus more
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp Worcestershire sauce use gluten-free certified brand
  • 1 cup shredded mozzarella or cheddar cheese divided among peppers
  • cheddar cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • Stovetop
  • Slow Cooker
  • Skillet
  • Wooden Spoon
  • Lid
  • Measuring Cups
  • Knife
  • Measuring Spoons
  • Cutting Board

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.