- 4 medium green bell peppers (or use multicolored)
- 1 pound ground beef (lean)
- 1/4 cup onion (finely chopped)
- 1 1/2 cups rice (cooked)
- 1 teaspoon seasoned salt (or a Creole seasoning blend)
- 1/2 teaspoon black pepper
- 1 (32-ounce) jar spaghetti sauce (or marinara sauce)
Steps to Make It
- Gather the ingredients.
- In a bowl, combine the ground beef, finely chopped onion, cooked rice, and seasonings until well blended.
- Cut the tops off of the peppers and remove the seeds and fibers.
- Stuff the peppers with equal portions of the ground beef and rice mixture.
- Place the stuffed peppers in a crockpot; cover with the spaghetti sauce.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Or until the ground beef is thoroughly cooked and the peppers are tender.
- To check for doneness, insert an instant-read food thermometer into the center of the filling. It should read at least 160 F (71 C) or 165 F (74 C) for ground turkey.
- Serve and enjoy!
- Since the ground beef is not browned ahead of time, use a lean ratio of ground beef in this recipe.
- Substitute 1 cup of uncooked white or brown Minute Rice for the cooked rice.
- Instead of ground beef, use ground turkey in the filling.
- Substitute a 14.5 -ounce can of diced tomatoes and a 10 3/4-ounce can of condensed tomato soup for the spaghetti sauce. Combine the two in a bowl and pour over the peppers.
- Chop the tops of the peppers finely and add them to the filling or to the sauce mixture.
- Instead of plain white rice, add cooked Mexican or Spanish rice to the beef mixture. Use Uncle Ben’s Ready Rice or Rice-a-Roni brand.
- For Tex-Mex or Mexican flavors, substitute two 14.5-ounce cans of chili-style or Mexican style tomatoes for the spaghetti sauce.
Thank you for reading 🙂