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Easy Slow Cooker Stuffed Peppers Recipe for Two

Slow Cooker Stuffed Peppers

These Stuffed Peppers are so easy and delicious filled with ground beef, onions, garlic and rice and topped with tomato sauce and gooey Monterey Jack cheese.

Let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Scroll to bottom for full recipe card with ingredients.

Need something to go with it? Try these Au Gratin Potatoes for Two, Cheesy Twice Baked Potatoes or this Mashed Potato Casserole for Two.

How to make Slow Cooker Stuffed Peppers:

Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.

two green peppers with tops cut off and seeds removed, block of cheese, jar of garlic on the side

In a bowl mix the ground beef, onion, 1/2 cup of cheese, rice, salt, garlic and 1/2 of the tomato sauce.

ground beef mixture on a plate, green peppers and slow cooker behind it
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Spoon the beef mixture into the peppers and stand the peppers upright in a small crock-pot. Add 1/4 cup of water to the bottom of the crock (not over the peppers). Click for a 4 quart crockpot.

two green peppers stuffed with ground beef mixture inside a crockpot

Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 8 hours or high for 4 hours.

Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.

Slow Cooker Stuffed Peppers

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Yield: 2 servings

Slow Cooker Stuffed Peppers

a close up of a plate with three pieces of garlic toast and two green peppers filled with beef and rice topped with red sauce and melted cheese

These Stuffed Peppers are so easy and delicious filled with ground beef, onions, garlic and rice and topped with tomato sauce and gooey Monterey Jack cheese. Let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 2 large bell peppers (any color)
  • 1/2 lb ground beef
  • 1/2 onion
  • 1/2 cup cooked rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon minced garlic
  • 7 ounces tomato sauce
  • 3/4 cup shredded Monterey Jack cheese

Instructions

  1. Dice the onion into small chunks.
  2. Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.
  3. In a bowl mix the ground beef, onion, 1/2 cup of cheese, rice, salt, garlic and 1/2 of the tomato sauce.
  4. Spoon the beef mixture into the peppers and stand the peppers upright in a small crock-pot. Add 1/4 cup of water to the bottom of the crock (not over the peppers). Click for a 4 quart crockpot.
  5. Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 8 hours or high for 4 hours.
  6. Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 569Saturated Fat: 16gCholesterol: 118mgSodium: 1410mgCarbohydrates: 26gFiber: 4gSugar: 10gProtein: 33g
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