Slow Cooker Mediterranean Stuffed Peppers with Rice

5 from 8 votes

Make these easy slow cooker Mediterranean stuffed peppers with rice for a hands-off meal full of flavor and nutrients!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: Mediterranean

Keyword: easy stuffed peppers, Mediterranean stuffed peppers, stuffed peppers with rice

Servings: servings

2 cups cooked long-grain or jasmine rice preferably a day old or cold.
1 pound cooked lean ground beef about 2 cups cooked
1 15 ounce can diced tomatoes
4 cloves minced garlic
1 cup finely diced onion divided
1 cup fresh herbs a mix of dill, cilantro, and Italian parsley (1/3 cup each)
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
6-8 large colored bell peppers smaller peppers may be substituted, but more will be needed
1 cup water
4 ounces canned tomato sauce
1 teaspoon sea salt
½ teaspoon black pepper

In a large mixing bowl, combine all the ingredients for the filling: rice, cooked ground beef, diced tomatoes, minced garlic, half cup of diced onion, fresh herbs, salt, pepper, and olive oil. Mix well.
2 cups cooked long-grain or jasmine rice, 1 pound cooked lean ground beef, 1 15 ounce can diced tomatoes, 4 cloves minced garlic, 1 cup finely diced onion, 1 cup fresh herbs, 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, 2 Tablespoons olive oil
Prepare the bell peppers by removing the tops and hollowing out the insides.
6-8 large colored bell peppers
Stuff the peppers with the filling mixture until they are full.
In the bottom of the slow cooker, pour in the water and canned tomato sauce. Add salt and pepper, then mix until combined.
1 cup water, 4 ounces canned tomato sauce, 1 teaspoon sea salt, ½ teaspoon black pepper
Arrange the stuffed peppers over the sauce mixture in the slow cooker.
Cover the slow cooker and cook on high for 2-3 hours or until the peppers are tender.
Once cooked, serve by spooning the sauce from the bottom of the slow cooker over the stuffed peppers.