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Italian Stuffed Peppers

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.—Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 6 large green or sweet red peppers
  • 1 pound lean ground beef (90% lean)
  • 2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
  • 1 cup uncooked converted rice
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • Additional minced fresh parsley

Directions

  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides.
  • Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
Nutrition Facts
1 stuffed pepper: 470 calories, 17g fat (9g saturated fat), 67mg cholesterol, 1033mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 35g protein.

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Reviews

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Average Rating:
  • Marvin
    Sep 20, 2020

    I had always roasted stuffed peppers until now. This recipe has them cooked in a slow cooker and they turned out perfectly; juicy and firm and cooked well throughout.

  • Adele
    Sep 18, 2020

    This needs more flavor. The recipe works very well in the slow cooker; however, next time, I will add Italian seasoning.

  • texasmommacooks
    Nov 3, 2015

    Wonderful recipe! I've made this several times with great results. I substitute shredded mozzarella for ease and only used 6 oz to cut back on calories (and barely dusted the peppers with parmesan). Definitely cook for 6 hours or more to make sure the beef and rice are cooked - the peppers will still be yummy.

  • awall46
    Oct 9, 2014

    very easy and good

  • Prov.2.v
    Jun 19, 2013

    Very good

  • DSandrea
    Jul 5, 2012

    I used ground turkey instead of beef. Other than that followed recipe as stated and they turned out GREAT! I've made these peppers twice and they are great the next day as well.

  • kyledrew
    Aug 2, 2011

    I found this to be a great recipe for the slow cooker. I let it cook for almost 6 hours on low because I was not home but the meat cooked thoroughly and the rice was tender. The mozzarella cheese was a tasty addition. I will make it for the family again. A crock pot disposable liner made clean-up a breeze.

  • Bsols
    Apr 15, 2011

    I did not have good luck with this recipe. I halved it and cooked on low for 3-4 hours. The meat thermometer said 160 so I removed the peppers. The peppers were cooked to perfection, the rice was crunchy, and the meat was still slightly pink (but not what I would call unsafe). My husband tried to eat it but threw about half away. I did the same.