Stuffed Peppers in a Slow Cooker
Servings
61 pepper each
Ingredients
Instructions
  1. Lightly spray slow cooker with nonstick spray.
  2. Wash peppers and remove membranes and seeds.
  3. Drain liquid from tomatoes. In a medium bowl combine tomatoes, ground beef (cooked), rice, salt and pepper.
  4. Fill peppers with meat mixture and place in slow cooker.
  5. Make balls out of any remaining meat mixture and add to slow cooker.
  6. Pour tomato juice around peppers until nearly covered.
  7. Cover and cook on low 6-8 hours.
  8. Remove lid for the last hour of cooking to thicken.
Recipe Notes

If you don’t have a slow cooker, you can bake these peppers in the oven, covered, at 350°F for 45 minutes or until an inserted thermometer reads 165°F for 15 seconds.
Nutrition Facts
Stuffed Peppers in a Slow Cooker
Amount Per Serving (1 pepper eachg)
Calories 309 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 67mg 22%
Sodium 917mg 38%
Potassium 1176mg 34%
Total Carbohydrates 30g 10%
Dietary Fiber 4g 16%
Sugars 12g
Protein 26g 52%
Vitamin A 38%
Vitamin C 428%
Vitamin D0%
Calcium 6%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
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