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
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Bell Peppers (4 large, any color): Sweet and sturdy, perfect for stuffing (red, yellow, green, or orange).
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Substitution: Poblano peppers for a mild heat or smaller peppers (adjust filling quantity).
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Ground Beef or Turkey (1 lb): Adds protein and savory flavor.
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Substitution: Ground chicken, pork, plant-based meat, or lentils for vegetarian.
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Cooked Rice (1 cup, white or brown): Provides a hearty, filling texture.
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Substitution: Quinoa, farro, or cauliflower rice for low-carb.
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Diced Tomatoes (1 can, 15 oz, drained): Adds juicy, tangy flavor.
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Substitution: Fresh diced tomatoes or ½ cup tomato sauce.
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Onion (1 small, chopped): Brings sweet, savory depth.
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Substitution: Shallots, leeks, or 1 tsp onion powder.
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Garlic (2 cloves, minced): Infuses the filling with aromatic flavor.
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Substitution: ½ tsp garlic powder if fresh isn’t available.
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Italian Seasoning (1 tsp): A blend of herbs like oregano, basil, and thyme for Mediterranean flair.
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Substitution: ½ tsp dried oregano + ½ tsp dried basil or 1 tbsp fresh herbs.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Shredded Cheese (1 cup, cheddar or mozzarella): Melts into a gooey, savory topping.
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Substitution: Monterey Jack, Colby, or a vegan cheese alternative.
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Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
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Substitution: Cilantro, green onions, or no garnish.
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Instructions
Step 1: Prep the Bell Peppers
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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.
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Set the peppers aside, reserving the tops for another use (like salads or soups) if desired.
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Tip: Choose peppers of similar size for even cooking, and rinse the insides to remove any stray seeds.
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Step 2: Cook the Meat Filling
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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.
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Drain excess fat from the skillet to avoid a greasy filling, then transfer the mixture to a large bowl.
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Tip: Break up the meat with a wooden spoon while cooking for a uniform texture.
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Step 3: Mix the Filling
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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.
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Stir until well combined, tasting and adjusting seasoning if needed.
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Tip: If the mixture seems dry, add 1-2 tbsp of the drained tomato juice or broth for moisture.
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Step 4: Stuff the Peppers
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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.
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Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly to stay upright.
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Tip: If the peppers don’t stand easily, lean them against each other or use crumpled foil to stabilize them.
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Step 5: Cook
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Pour ¼ cup water into the bottom of the slow cooker (not over the peppers) to create steam and help soften the peppers.
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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.
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Tip: Check at the lower end of the time range to avoid overly soft peppers, especially if you prefer them with some bite.
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