Introduction
Craving a hearty, comforting meal that’s packed with flavor and easy to prepare? Look no further than Slow Cooker Stuffed Bell Peppers! This classic dish features vibrant bell peppers filled with a savory mix of ground meat, rice, tomatoes, and spices, topped with melty cheese. The slow cooker makes it a hands-off recipe, perfect for busy days when you want a wholesome, family-friendly dinner. Ready to fill your kitchen with the irresistible aroma of stuffed peppers? Let’s dive into this delicious, versatile recipe that’s sure to become a staple!
Overview: Why Slow Cooker Stuffed Bell Peppers are a Must-Try
Slow Cooker Stuffed Bell Peppers are a perfect blend of tender, sweet bell peppers and a savory, protein-packed filling. The slow cooker gently steams the peppers to perfection, melding the flavors of meat, rice, and spices into a cohesive, satisfying dish. Topped with gooey cheese, it’s comfort food that’s both nutritious and customizable.
- Time Requirement: 20 minutes prep, 6-7 hours on low or 3-4 hours on high, plus 5 minutes for serving.
- Difficulty Level: Easy! The filling is simple to mix, and the slow cooker does the rest. Great for beginners or busy cooks.
- Why It’s Special: This dish is high in protein and veggies, budget-friendly, and ideal for meal prep or family dinners. The slow cooker ensures tender peppers and minimal cleanup, making it a win for any home cook.
This recipe is ideal for weeknight meals, potlucks, or when you’re craving a wholesome, all-in-one dish. It’s comfort food with a colorful twist!
Essential Ingredients
The magic of Slow Cooker Stuffed Bell Peppers comes from its fresh, hearty ingredients. Each one adds flavor, texture, or nutrition to create a balanced, delicious dish. Here’s what you’ll need:
- Bell Peppers (4 large, any color): Sweet and sturdy, perfect for stuffing (red, yellow, green, or orange).
- Substitution: Poblano peppers for a mild heat or smaller peppers (adjust filling quantity).
- Ground Beef or Turkey (1 lb): Adds protein and savory flavor.
- Substitution: Ground chicken, pork, plant-based meat, or lentils for vegetarian.
- Cooked Rice (1 cup, white or brown): Provides a hearty, filling texture.
- Substitution: Quinoa, farro, or cauliflower rice for low-carb.
- Diced Tomatoes (1 can, 15 oz, drained): Adds juicy, tangy flavor.
- Substitution: Fresh diced tomatoes or ½ cup tomato sauce.
- Onion (1 small, chopped): Brings sweet, savory depth.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
- Garlic (2 cloves, minced): Infuses the filling with aromatic flavor.
- Substitution: ½ tsp garlic powder if fresh isn’t available.
- Italian Seasoning (1 tsp): A blend of herbs like oregano, basil, and thyme for Mediterranean flair.
- Substitution: ½ tsp dried oregano + ½ tsp dried basil or 1 tbsp fresh herbs.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Shredded Cheese (1 cup, cheddar or mozzarella): Melts into a gooey, savory topping.
- Substitution: Monterey Jack, Colby, or a vegan cheese alternative.
- Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
- Substitution: Cilantro, green onions, or no garnish.
Why They’re Important: The bell peppers are the edible vessels, the meat and rice create a hearty filling, tomatoes and spices add bold flavor, and cheese provides a creamy, indulgent finish. Parsley brightens the dish with a fresh touch.
Step-by-Step Instructions
Making Slow Cooker Stuffed Bell Peppers is straightforward—just prep the peppers, mix the filling, and let the slow cooker work its magic. Here’s how to do it:
Step 1: Prep the Bell Peppers
- Cut the tops off 4 large bell peppers and remove the seeds and membranes, keeping the peppers intact. Trim the bottoms slightly if needed to help them stand upright, but don’t cut through.
- Set the peppers aside, reserving the tops for another use (like salads or soups) if desired.
- Tip: Choose peppers of similar size for even cooking, and rinse the insides to remove any stray seeds.
Step 2: Cook the Meat Filling
- In a large skillet over medium heat, cook 1 lb ground beef or turkey with 1 small chopped onion and 2 minced garlic cloves until the meat is fully browned and the onions are soft, about 5-7 minutes.
- Drain excess fat from the skillet to avoid a greasy filling, then transfer the mixture to a large bowl.
- Tip: Break up the meat with a wooden spoon while cooking for a uniform texture.
Step 3: Mix the Filling
- To the cooked meat mixture, add 1 cup cooked rice, 1 can (15 oz) drained diced tomatoes, 1 tsp Italian seasoning, a pinch of salt, and a pinch of pepper.
- Stir until well combined, tasting and adjusting seasoning if needed.
- Tip: If the mixture seems dry, add 1-2 tbsp of the drained tomato juice or broth for moisture.
Step 4: Stuff the Peppers
- Spoon the meat-rice mixture into each bell pepper, packing it gently but firmly to fill to the top. Don’t overstuff, as the filling will expand slightly during cooking.
- Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly to stay upright.
- Tip: If the peppers don’t stand easily, lean them against each other or use crumpled foil to stabilize them.
Step 5: Cook
- Pour ¼ cup water into the bottom of the slow cooker (not over the peppers) to create steam and help soften the peppers.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the peppers are tender and the filling is heated through.
- Tip: Check at the lower end of the time range to avoid overly soft peppers, especially if you prefer them with some bite.
Step 6: Add Cheese and Serve
- In the last 15 minutes of cooking, sprinkle ¼ cup shredded cheese (cheddar or mozzarella) on top of each stuffed pepper. Cover and cook until the cheese is melted and bubbly.
- Carefully remove the peppers from the slow cooker using tongs or a large spoon, and place on plates.
- Garnish with chopped fresh parsley for a vibrant finish.
- Tip: For a golden cheese topping, transfer peppers to a baking sheet and broil at 400°F (200°C) for 1-2 minutes after cooking, watching closely to avoid burning.
Assembly: Serving Your Slow Cooker Stuffed Bell Peppers
Now it’s time to plate these colorful, hearty peppers and make them look as good as they taste! Here’s how to assemble Slow Cooker Stuffed Bell Peppers:
- Serve the Peppers: Place one stuffed pepper on each plate, ensuring the cheese is melted and gooey. Spoon any juices from the slow cooker over the top for extra flavor.
- Choose a Side: Pair with a green salad, garlic bread, or roasted vegetables like zucchini or broccoli for a complete meal. Mashed potatoes or a light soup also complement the dish.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness. A crack of black pepper or a drizzle of hot sauce adds a final touch.
- Presentation Tip: Use white or colorful plates to highlight the vibrant peppers and melty cheese. A parsley sprig or a slice of crusty bread on the side makes it Instagram-worthy.
- Optional Toppings: Offer sour cream, salsa, or extra cheese on the side for customization.
Pro Tip: Serve family-style by arranging the stuffed peppers in a large serving dish with garnishes, letting everyone grab their own—it’s a cozy, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Stuffed Bell Peppers are perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep them fresh:
- Storing Leftovers:
- Let the peppers cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave (1-2 minutes, covered) or in the oven at 350°F (175°C) for 15-20 minutes, covered, with a splash of water to keep moist.
- Make-Ahead Tips:
- Filling: Cook the meat mixture and mix with rice and tomatoes up to 2 days ahead. Store in the fridge and stuff peppers when ready.
- Peppers: Prep and stuff the peppers up to 24 hours ahead, cover, and refrigerate. Place in the slow cooker and cook when ready.
- Freezing: Freeze cooked or uncooked stuffed peppers (without cheese) in an airtight container for up to 3 months. Thaw in the fridge overnight, cook or reheat, and add cheese in the last 15 minutes.
- Cheese and Garnish: Add cheese and parsley just before serving to keep them fresh and vibrant.
Tip: Use leftovers as a filling for tacos, a topping for baked potatoes, or mixed into a pasta bake for a quick, flavorful meal.
Recipe Variations
Slow Cooker Stuffed Bell Peppers are super versatile—here are some fun ways to mix it up:
- Spicy Version: Add ½ tsp red pepper flakes, diced jalapeño, or a dash of hot sauce to the filling for a fiery kick.
- Vegetarian: Swap meat for cooked lentils, black beans, or crumbled tofu, and use vegetable broth in place of water for steaming.
- Mexican Twist: Replace Italian seasoning with taco seasoning, use salsa instead of diced tomatoes, and top with pepper jack cheese.
- Mediterranean Style: Add feta cheese, chopped olives, and fresh dill to the filling, and use couscous instead of rice.
- Low-Carb: Use cauliflower rice or skip the rice entirely, bulking up the filling with extra veggies like zucchini or mushrooms.
- Cheesy Boost: Mix ½ cup cheese into the filling for extra gooeyness, in addition to the topping.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Stuffed Bell Peppers that’ll bring hearty, colorful comfort to your table! This dish is all about savory, satisfying flavors with minimal effort, thanks to the slow cooker. Whether you’re serving it for a family dinner, a potluck, or meal-prepping for the week, it’s sure to be a hit. So grab your peppers, mix that filling, and let the slow cooker fill your kitchen with irresistible aromas. Play with toppings, try new sides, and enjoy every cheesy, flavorful bite. Happy cooking!
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Slow Cooker Stuffed Bell Peppers
Description
Craving a hearty, comforting meal that’s packed with flavor and easy to prepare? Look no further than Slow Cooker Stuffed Bell Peppers! This classic dish features vibrant bell peppers filled with a savory mix of ground meat, rice, tomatoes, and spices, topped with melty cheese
Ingredients
-
Bell Peppers (4 large, any color): Sweet and sturdy, perfect for stuffing (red, yellow, green, or orange).
-
Substitution: Poblano peppers for a mild heat or smaller peppers (adjust filling quantity).
-
-
Ground Beef or Turkey (1 lb): Adds protein and savory flavor.
-
Substitution: Ground chicken, pork, plant-based meat, or lentils for vegetarian.
-
-
Cooked Rice (1 cup, white or brown): Provides a hearty, filling texture.
-
Substitution: Quinoa, farro, or cauliflower rice for low-carb.
-
-
Diced Tomatoes (1 can, 15 oz, drained): Adds juicy, tangy flavor.
-
Substitution: Fresh diced tomatoes or ½ cup tomato sauce.
-
-
Onion (1 small, chopped): Brings sweet, savory depth.
-
Substitution: Shallots, leeks, or 1 tsp onion powder.
-
-
Garlic (2 cloves, minced): Infuses the filling with aromatic flavor.
-
Substitution: ½ tsp garlic powder if fresh isn’t available.
-
-
Italian Seasoning (1 tsp): A blend of herbs like oregano, basil, and thyme for Mediterranean flair.
-
Substitution: ½ tsp dried oregano + ½ tsp dried basil or 1 tbsp fresh herbs.
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Shredded Cheese (1 cup, cheddar or mozzarella): Melts into a gooey, savory topping.
-
Substitution: Monterey Jack, Colby, or a vegan cheese alternative.
-
-
Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
-
Substitution: Cilantro, green onions, or no garnish.
-
Instructions
Step 1: Prep the Bell Peppers
-
Cut the tops off 4 large bell peppers and remove the seeds and membranes, keeping the peppers intact. Trim the bottoms slightly if needed to help them stand upright, but don’t cut through.
-
Set the peppers aside, reserving the tops for another use (like salads or soups) if desired.
-
Tip: Choose peppers of similar size for even cooking, and rinse the insides to remove any stray seeds.
-
Step 2: Cook the Meat Filling
-
In a large skillet over medium heat, cook 1 lb ground beef or turkey with 1 small chopped onion and 2 minced garlic cloves until the meat is fully browned and the onions are soft, about 5-7 minutes.
-
Drain excess fat from the skillet to avoid a greasy filling, then transfer the mixture to a large bowl.
-
Tip: Break up the meat with a wooden spoon while cooking for a uniform texture.
-
Step 3: Mix the Filling
-
To the cooked meat mixture, add 1 cup cooked rice, 1 can (15 oz) drained diced tomatoes, 1 tsp Italian seasoning, a pinch of salt, and a pinch of pepper.
-
Stir until well combined, tasting and adjusting seasoning if needed.
-
Tip: If the mixture seems dry, add 1-2 tbsp of the drained tomato juice or broth for moisture.
-
Step 4: Stuff the Peppers
-
Spoon the meat-rice mixture into each bell pepper, packing it gently but firmly to fill to the top. Don’t overstuff, as the filling will expand slightly during cooking.
-
Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly to stay upright.
-
Tip: If the peppers don’t stand easily, lean them against each other or use crumpled foil to stabilize them.
-
Step 5: Cook
-
Pour ¼ cup water into the bottom of the slow cooker (not over the peppers) to create steam and help soften the peppers.
-
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the peppers are tender and the filling is heated through.
-
Tip: Check at the lower end of the time range to avoid overly soft peppers, especially if you prefer them with some bite.
-
FAQs
Q: Can I use different colored bell peppers?
A: Yes! Any color (red, yellow, green, orange) works. Red and yellow are sweeter, while green is more savory. Mix colors for a vibrant presentation.
Q: Is this recipe healthy?
A: Definitely! Bell peppers and tomatoes provide vitamins, meat and rice offer protein and carbs, and the dish is moderate in fat. Use lean meat, brown rice, or less cheese for a lighter option.
Q: Can I cook this in the oven instead?
A: Yes! Bake stuffed peppers in a covered dish with ¼ cup water at 375°F (190°C) for 45-60 minutes, adding cheese in the last 10 minutes.
Q: Can I use uncooked rice in the filling?
A: It’s best to use cooked rice, as uncooked rice may not fully cook in the slow cooker. If using uncooked, increase liquid (e.g., ½ cup broth) and cooking time by 1-2 hours, checking for doneness.
Q: Can I freeze leftovers?
A: Yes! Freeze cooked or uncooked peppers (without cheese) for up to 3 months. Thaw in the fridge, cook or reheat, and add cheese and garnish when serving.
Q: What’s the best way to serve this for a crowd?
A: Arrange the stuffed peppers in a large serving dish or keep warm in the slow cooker. Set out sides like salad or bread, and let guests serve themselves for a cozy, communal meal.