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My Own Slow Cooker Stuffed Bell Peppers



  • 6green peppers
  • 1lb extra lean ground beef, I prefer 90% lean
  • 34cup long grain white rice, raw
  • 1onion, chopped
  • 2garlic cloves, minced
  • 1(14 ounce) canoriginal stewed tomatoes, chopped
  • 1(10 1/2 ounce) can tomato soup
  • 1234cup chili sauce
  • 12-1teaspoon salt
  • 12teaspoon fresh black pepper


  1. Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
  2. In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
  3. Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
  4. Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
  5. Pour sauce over peppers.
  6. Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

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