Ingredients
Vegetables
- 6 Large Bell Peppers (Any Color)
- 1 Sweet Onion (Finely Diced)
- 2 Tsp Garlic (Minced)
Meat & Protein
- 1 ½ Pounds Lean Ground Beef
Grains
- ½ Cup White Rice (Uncooked)
Canned Goods
- 2 Cans Tomatoes with Green Chiles (Rotel) (10 Ounces Each)
- 1 Can Tomato Paste (6 Ounces)
Liquids & Broths
- 1 Cup Chicken Broth
Seasonings & Sweeteners
- ¼ Cup Brown Sugar (Packed)
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Prepare the Peppers: Cut off the tops of the bell peppers and carefully remove all seeds and ribs from inside to create hollow cups ready for stuffing.
- Mix the Filling: In a large bowl, combine the lean ground beef, uncooked white rice, finely diced sweet onion, minced garlic, salt, and pepper. Stir in one drained can of tomatoes with green chiles, reserving the liquid from that can for later use.
- Stuff the Peppers: Evenly fill each prepared bell pepper with the meat and rice mixture, pressing gently to pack the filling inside. Place the stuffed peppers upright in the slow cooker.
- Prepare the Sauce: In a medium bowl, mix together the reserved liquid from the first can of tomatoes, the entire second can of tomatoes with green chiles, chicken broth, tomato paste, and brown sugar until well combined. Pour this sauce evenly over the stuffed peppers in the crock pot.
- Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the peppers are tender and the filling is cooked through.
Notes
- You can substitute ground turkey or chicken for a leaner filling option.
- Use brown rice instead of white rice, but increase cooking time or pre-cook rice to ensure it’s fully soft.
- For a spicier kick, add chopped jalapenos or extra green chiles to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding shredded cheese on top during the last 15 minutes of cooking enhances flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
