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Savory Mississippi Pot Roast Stuffed Peppers Recipe with Easy Ranch Seasoning

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A comforting and flavorful twist on classic Mississippi pot roast, stuffed into sweet bell peppers with ranch seasoning for a hearty, easy-to-make meal.

Ingredients

Scale
  • 3–4 pounds chuck roast, trimmed of excess fat
  • 1 packet (about 1 ounce or 28 grams) ranch seasoning mix
  • 1 packet (around 0.87 ounces or 24 grams) au jus gravy mix
  • 4 tablespoons (55 grams) unsalted butter, softened
  • 3 to 4 slices pickled jalapeños, chopped (optional)
  • 6 large bell peppers, assorted colors (red, yellow, orange)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (about 115 grams) shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Pat the chuck roast dry with paper towels. Season lightly with salt and pepper on all sides. Place the roast in your slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Add the softened butter on top, and scatter the chopped pickled jalapeños around if using.
  3. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is very tender and shreds easily with a fork.
  4. About 30 minutes before the roast is done, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in the baking dish.
  5. In a skillet over medium heat, add a drizzle of oil and sauté finely chopped onion and garlic until translucent and fragrant, about 3–4 minutes. Let cool slightly.
  6. Using forks, shred the cooked pot roast in the slow cooker, mixing it with the juices. Stir in the sautéed onion and garlic.
  7. Mix shredded cheddar cheese into the meat mixture, reserving a small handful for topping. Taste and adjust seasoning if needed.
  8. Spoon the pot roast mixture generously into each bell pepper, pressing down lightly. Sprinkle reserved cheese on top of each stuffed pepper.
  9. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
  10. Let the peppers cool for 5 minutes before serving.

Notes

If the filling seems too wet, stir in a tablespoon of breadcrumbs or crushed pork rinds to help bind. Choose bell peppers that stand upright or slice a thin layer off the bottom for stability. Use two forks to shred the meat gently to preserve juicy strands. For dairy-free, substitute cheddar with plant-based cheese alternatives. Can be cooked in a Dutch oven or Instant Pot as alternatives.

Nutrition

Keywords: Mississippi pot roast, stuffed peppers, ranch seasoning, slow cooker, comfort food, easy dinner, pot roast recipe

Find it online: https://avabowls.com/savory-mississippi-pot-roast-stuffed-peppers-recipe-with-easy-ranch-seasoning/