Sunday Slow Cooker: Ground Beef and Zucchini Stuffed Peppers

Weight Watchers® PointsPlus® 

Recipes Content


You can’t always control your cravings. Even though it’s been HOT, HOT, HOT, I found myself craving stuffed peppers last week but knew there was no way I was turning on the stove. Predictably I turned to my favorite kitchen gadget and proceeded to make a huge batch of delicious stuffed peppers filled with zucchini, ground beef, tomatoes, and some leftover brown rice in the slow cooker. Yum, yum, yum.

The great thing about this simple recipe is that it can be doctored up any which way you like. Craving something spicy? Use ground beef, black beans, corn, tomatoes with green chiles, and pour some enchilada sauce on top to really hype things up. Craving something really healthy? Use quinoa, white beans, diced tomatoes, tons of quickly sauteed veggies, and skip the cheese to make a protein packed vegan version. Craving comfort food? Use half lean ground sausage and half ground turkey along with diced Italian tomatoes and cheese for an Italian version. The combinations are endless and since they freeze great they are a great recipe to make on the weekend and keep for a night you don’t feel like cooking. Looking for a low carb option? Leave out the brown rice, use 1/2 pound more ground beef, 1 extra zucchini, and 2 cups diced mushrooms for a low carb version.

Prep Time

Sunday Slow Cooker: Ground Beef and Zucchini Stuffed Peppers

Prep Time: 
Cook Time: 
Total Time: 


  • 6 U green peppers
  • 20 oz. diced Italian tomatoes
  • 1/2 cup water
  • 1 lb 95% extra lean ground beef
  • 1 U onion, diced
  • 2 U garlic cloves, minced
  • 2 U zucchini, diced
  • 1 cup part skim shredded mozzarella cheese

Nutritional Facts

Serving Size: 
1 pepper (415g)
Amount Per Serving
Calories 215
Calories from Fat 31
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Cholesterol 56mg
Sodium 300mg
Total Carbohydrate 17g
Dietary Fiber 4g
Sugars 9g
Protein 23g


  1. Cut the tops off of the bell peppers and scoop out the seeds. Add 1/2 cup of diced tomatoes and 1/2 cup water to the bottom of the slow cooker. Place peppers, cut side up, in the slow cooker.
  2. Brown the beef until no longer pink. Season well with salt and pepper.
  3. Add the onion, garlic, and zucchini to the same pan. Cook for 4-6 minutes until tender, adding 1-2 tablespoons water if needed.
  4. Remove and mix together the beef, zucchini mixture, brown rice, and remaining tomatoes. Scoop into the peppers.
  5. Cook on low for 6-8 hours. For the cheese on top you have two options. For simply melted cheese, sprinkle on top during the last hour of cooking. For browned cheese, place the peppers in a pan after you take them out of the slow cooker. Top with cheese and place under broiler for 3-4 minutes until browned and bubbling.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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6 servings 1 pepper (415g) 215 cal 17 g 7 g 23 g 4 g 4 g 56 g 300 g 9 g

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