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Italian Meatball Stuffed Peppers

Italian Meatball Stuffed Pepper Crockpot Recipe

Enjoy this slow cooker Italian meatball stuffed pepper recipe. Served with pasta for a Sunday supper, and is a perfect dish for feeding a crowd.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Dinner Recipes
Cuisine Italian
Servings 7
Calories 217 kcal

Ingredients
  

  • 1 pound meatloaf mix ground beef, ground pork and ground veal
  • 2 eggs
  • 2 large cloves garlic crushed
  • 2 tablespoons Parmesan cheese
  • 1/2 - 3/4 cups Italian bread crumbs
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large bell peppers
  • 1 large can crushed tomatoes.

Instructions
 

  • Cut the tops off the peppers save for later.
  • Discard the ribs and seeds.
  • Poke a couple of holes in the bottom for drainage.
  • In a large bowl, combine the first 8 ingredients.
  • Fill the peppers with the meat mixture/filling.
  • Cover with original pepper tops and place in the crockpot.
  • Cover with crush tomatoes.
  • Cook on low for 7-8 hours.
  • Serve with pasta or rice.

Notes

These stuffed peppers freeze well in an airtight container or freezer bag for a month or two.

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 12gProtein: 19gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 93mgSodium: 205mgPotassium: 258mgFiber: 3gSugar: 5gVitamin A: 3305IUVitamin C: 131mgCalcium: 49mgIron: 2mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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