Crock Pot Spanish Stuffed Green Bell Peppers

Transform your mealtime with these Crock Pot Spanish Stuffed Green Bell Peppers, a comforting and flavor-packed dish perfect for busy weeknights or meal prep. Bursting with seasoned ground beef, tender white rice, and the robust flavors of paprika, cumin, and oregano, these peppers are slow-cooked to perfection in a rich tomato-based sauce. The crock pot does all the heavy lifting, ensuring the peppers become irresistibly tender while their savory stuffing melds beautifully. Topped with melted cheese for a gooey finish, this easy-to-make recipe offers a hearty, gluten-free meal the whole family will love. Plus, the combination of fresh ingredients and low-and-slow cooking guarantees rich flavors with minimal effort. Serve with a side salad or crusty bread for the ultimate comfort food experience!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 6 whole green bell peppers
• 1 pound ground beef
• 1.5 cups white rice, cooked
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 1 can (8 ounces) tomato sauce
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 0.5 cup water or chicken broth
• 1 tablespoon olive oil

Directions

Step 1

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set the hollowed peppers aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Step 3

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if necessary.

Step 4

Stir in the cooked rice, diced tomatoes with their juices, paprika, cumin, oregano, salt, and black pepper. Mix everything well and let it cook for 2-3 minutes to allow the flavors to meld. Remove the skillet from heat.

Step 5

Spoon the beef and rice mixture into each hollowed green pepper, packing it in tightly.

Step 6

Pour the can of tomato sauce and the water (or chicken broth) into the bottom of the crock pot to create a cooking liquid.

Step 7

Arrange the stuffed bell peppers upright in the crock pot. Cover with the lid and cook on low for 4 hours or high for 2 hours, until the peppers are tender but still hold their shape.

Step 8

In the last 15 minutes of cooking, sprinkle shredded cheese over the top of each pepper. Cover and allow the cheese to melt.

Step 9

Carefully remove the stuffed peppers from the crock pot using tongs. Serve warm and enjoy!

Nutrition Facts

Serving size	(2483.1g)

Amount per serving	% Daily Value*
Calories	2338.9

Total Fat 137.9g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 441.1mg	0%
Sodium 4511.9mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 39.9g
Protein 118.5g	0%

Vitamin D 24IU	0%
Calcium 1095.3mg	0%
Iron 18.9mg	0%
Potassium 3623.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 19.9%

Carbs: 27.9%