Crock Pot Stuffed Peppers (Printable Version)
Slow-cooked blend of beef, bell peppers, tomatoes, and aromatic spices for a rich, hearty meal.
# What You'll Need:
→ Meat
01 -
1 pound lean ground beef
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 medium red bell pepper, chopped
04 -
1 medium green bell pepper, chopped
→ Canned & Bottled Goods
05 -
2 (15 oz) cans tomato sauce
06 -
1 (10 oz) can Rotel tomatoes with green chilies, undrained
07 -
1 tablespoon Worcestershire sauce
08 -
4 cups low sodium beef broth
09 -
2 cups water
→ Seasonings
10 -
1 tablespoon brown sugar
11 -
1 ½ teaspoons ground black pepper
12 -
½ teaspoon salt
13 -
1 teaspoon dried basil
14 -
1 teaspoon dried oregano
15 -
1 teaspoon dried parsley
16 -
½ teaspoon mustard powder
17 -
1 teaspoon paprika
→ Grains
18 -
1 ½ cups cooked white rice
# Step-by-Step Guide:
01 -
In a large skillet over medium heat, cook ground beef and diced onions until beef is browned, approximately 5 to 7 minutes. Drain excess fat. Transfer to a 6-quart slow cooker.
02 -
Add chopped bell peppers, tomato sauce, Rotel tomatoes with green chilies (undrained), Worcestershire sauce, brown sugar, beef broth, water, black pepper, salt, basil, oregano, parsley, mustard powder, and paprika. Stir until thoroughly combined.
03 -
Cover and cook on high for 2½ to 3½ hours or on low for 6 to 8 hours until bell peppers are tender.
04 -
About 15 minutes before the end of cooking, stir in the cooked white rice. Cover and continue to cook for an additional 15 minutes to meld flavors.
# Additional Notes:
01 -
For a thicker consistency, remove the lid during the last 30 minutes of cooking on low heat.