Slow Cooker Beef and Rice Stuffed Peppers
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
- 1 lb. ground beef
- 5 bell peppers tops cut off and diced for filling
- 1.5 cups cooked rice can be leftover rice
- 24 oz. jar marinara sauce, divided
- 1 small white onion diced
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried tarragon oregano works well too
Brown the ground beef in a skillet on the stove top. Drain.
Add the beef, cut up bell pepper tops, rice, 1 cup of the marinara sauce, onion, salt, garlic powder, thyme and tarragon to a medium sized bowl. Stir.
Stuff the peppers with the filling you just made. If there is any leftover filling add it to the bottom of the slow cooker.
Add remaining marinara sauce to the slow cooker.
Add the stuffed peppers in the slow cooker. I try not to let them rest on the sides of the slow cooker, but most of the time they end up falling over later.
Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
Calories: 303kcal | Carbohydrates: 31g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 971mg | Potassium: 1056mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4355IU | Vitamin C: 164mg | Calcium: 62mg | Iron: 5mg