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Italian Stuffed Peppers Recipe

Italian Stuffed Peppers Recipe

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 YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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. Yield: 6 servings.

Nutritional Facts

1 each: 470 calories, 17g fat (9g saturated fat), 67mg cholesterol, 1033mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 35g protein.

Reviews for Italian Stuffed Peppers

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Reviewed 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."

Reviewed Oct. 9, 2014

"very easy and good"

Reviewed Jun. 19, 2013

"Very good"

Reviewed 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."

Reviewed 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."

Reviewed 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."

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