I love stuffed bell peppers and I have lots of recipes for them on my website but I think these crockpot stuffed bell peppers are my very favorite! They are so flavorful, tender and delicious! They are also super easy to make and the crockpot does all the work, it’s amazing!
These crockpot stuffed bell peppers are full of ground beef, rice, tomatillo salsa, tomatoes, seasonings and more. They also get topped with cheese towards the end of cooking and it just takes these over the top! You can of course leave off the cheese if you aren’t a fan or are dairy free.
The rice gets added raw to this recipe so it soaks up all the juices from the beef broth, the tomatoes and the tomatillo salsa and that means the rice is extra flavorful! These will look pretty saucy when they are ready to serve but trust me that the extra sauce goes perfectly with the peppers.
These bell peppers don’t need any garnish but you can serve them with sour cream, more salsa, avocado and cilantro if you want to.
What you need to make these crockpot stuffed bell peppers:
Makes 4 peppers
- 4 bell peppers – any color, I love red, yellow and orange but green work too
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup yellow onions- diced
- 14.5 ounces diced tomatoes
- 1 cup raw rice
- 1 1/2 tablespoon taco seasoning
- pinch of salt
- 14.5 ounces beef stock
- 1 pound tomatillo salsa – one 16 ounce jar, medium or mild heat
- 1 cup shredded cheese – Mexican blend or cheese of choice
Instructions
- Cut your bell pepper’s tops off and clear out the core and center and place in your crockpot.
- Add ground beef to a bowl with your olive oil, onions, diced tomatoes, raw rice, taco seasoning and salt and mix together well.
- Add mixture to each bell pepper.
- Pour beef stock into each bell pepper and add a little around the peppers.
- Add the the tomatillo salsa to each pepper and into the crockpot.
- Cook on high for 5 hours or low for 8 hours, sneak a little taste of rice to make sure it’s cooked fully, if you have boney rice, spoon some of the sauce from the sides of the peppers onto your peppers and continue cooking.
- During the last hour of cooking, add cheese on tops and cook until it melts over the tops.
- Peppers will be tender when you remove them, spoon a little extra sauce over the tops when you serve them.
- Garnish with toppings of choice if desired and enjoy!
Here are a few other crockpot recipes you may love:
- Crockpot Italian Beef Pot Roast RECIPE HERE
- Crockpot Whole lemon Pepper Chicken RECIPE HERE
- Crockpot Mushroom Balsamic Pot Roast RECIPE HERE
- Slow Cooker Chicken Fajitas RECIPE HERE
Crockpot Stuffed Bell Peppers
Ingredients
- 4 bell peppers any color
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup yellow onions- diced
- 14.5 ounces diced tomatoes
- 1 cup raw rice white rice or rice of choice
- 1 1/2 tablespoon taco seasoning
- pinch of salt
- 14.5 ounces beef stock
- 1 pound tomatillo salsa – one 16 ounce jar medium or mild heat
- 1 cup shredded cheese – Mexican blend or cheese of choice
Instructions
- Cut your bell pepper’s tops off and clear out the core and center and place in your crockpot.
- Add ground beef to a bowl with your olive oil, onions, diced tomatoes, raw rice, taco seasoning and salt and mix together well.
- Add mixture to each bell pepper.
- Pour beef stock into each bell pepper and add a little around the peppers.
- Add the the tomatillo salsa to each pepper and into the crockpot.
- Cook on high for 5 hours or low for 8 hours, sneak a little taste of rice to make sure it’s cooked fully, if you have boney rice, spoon some of the sauce from the sides of the peppers onto your peppers and continue cooking.
- During the last hour of cooking, add cheese on tops and cook until it melts over the tops.
- Peppers will be tender when you remove them, spoon a little extra sauce over the tops when you serve them.
- Garnish with toppings of choice if desired and enjoy!