Crockpot Recipe: Stuffed Bell Peppers

Stuffed Bell Peppers: Serves 4


  • 4 large bell peppers (any color)
  • 1 lb. ground beef/turkey/chicken
  • ½ cup chopped mushrooms, fresh or canned
  • ½ cup finely chopped onion
  • ½ cup cooked brown rice or quinoa
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • 2 cups low-sodium broth (vegetable, chicken or beef)

Optional toppings; fresh cilantro, guacamole, salsa, plain greek yogurt


  • Cut the tops off of peppers and remove seeds and ribs from inside.
  • In a large mixing bowl, combine ground beef, cooked rice, diced tomatoes and seasonings.
  • Pour broth in the bottom of the slow cooker and turn slow-cooker to low or high setting.
  • Fill peppers completely with ground meat mixture. Transfer peppers to slow-cooker, cover and cook on high for 5-6 hours or on low for 8 hours.
  • Serve stuffed bell peppers and top with desired toppings.

Nutrition Information:

  • Calories: 246
  • Protein: 27g
  • Carbs: 20g
  • Fiber: 4g
  • Net Carbs: 16g
Categories: Recipes
Tags: Recipes

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