SLOW COOKER STUFFED PEPPER PERFECTION

Imagine coming home after a long day to the aroma of perfectly cooked, flavorful stuffed bell peppers. Forget slaving over a hot stove! With this Easy Slow Cooker Stuffed Bell Peppers recipe, you can have a delicious and healthy meal ready and waiting, with minimal effort. Get ready for a flavor explosion and a recipe that will quickly become a weeknight favorite.

Gathering Your Colorful Ingredients

Here’s what you’ll need to create these incredibly delicious stuffed peppers. Don’t be afraid to adjust the spices to your preference! We’re all about making it your own.

For the Stuffed Bell Peppers:

• 6 large bell peppers (various colors for visual appeal), tops removed and seeded
• 1 pound ground beef (or ground turkey or Italian sausage)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup cooked rice (white or brown)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (or mozzarella, or your favorite!)
• 1/4 cup chopped fresh parsley (for garnish, optional)

Optional Additions:

• 1/2 cup corn (canned or frozen)
• 1/2 cup black beans (canned, rinsed and drained)
• A pinch of red pepper flakes (for a little heat!)

Step-by-Step to Stuffed Pepper Bliss

Let’s get started! This is so easy, you’ll be amazed at how little work it takes to create such a satisfying meal.

Preparing the Filling:

1. In a large skillet, brown the ground beef (or your chosen meat) over medium-high heat. Drain off any excess grease. Nobody wants greasy peppers!
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. The aroma will be amazing!
3. Stir in the diced tomatoes (undrained), tomato sauce, cooked rice, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
4. If you’re using corn or black beans, stir them in now.
5. Remove from heat and let cool slightly.

Stuffing the Peppers:

1. Carefully stuff each bell pepper with the meat and rice mixture. Pack it in there, but not too tightly – you want the rice to have room to expand a little during cooking.

Slow Cooking to Perfection:

1. Place the stuffed bell peppers in the slow cooker, standing them upright. If they don’t stand well on their own, you can prop them up with each other.
2. Pour any remaining tomato sauce from the can over the peppers. This helps keep them moist and adds extra flavor.
3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and easily pierced with a fork.
4. During the last 30 minutes of cooking time, sprinkle the shredded cheese over the tops of the peppers. Let the cheese melt and get bubbly.

Serving Time!

1. Carefully remove the stuffed bell peppers from the slow cooker using a large spoon or tongs. Be gentle, as they’ll be soft and tender.
2. Garnish with chopped fresh parsley, if desired.
3. Serve hot and enjoy!

Selecting the Perfect Peppers

Choosing the right peppers can make a big difference in both the flavor and visual appeal of your dish. Here are a few tips:

• Color Matters: Use a mix of red, yellow, orange, and green bell peppers for a beautiful and vibrant presentation. Each color has a slightly different flavor profile, adding complexity to the dish.
• Size and Shape: Look for large, evenly shaped peppers that can stand upright in the slow cooker. This will ensure even cooking and prevent them from toppling over.
• Firmness: Choose peppers that are firm and have smooth, unblemished skin. Avoid peppers that are soft, wrinkled, or have bruises.

Spice It Up (Or Tone It Down!)

This recipe is a great base, but don’t be afraid to customize the spices to your liking. A little extra spice can really elevate the flavor!

• For a spicier kick: Add a pinch of red pepper flakes to the meat mixture, or use a spicier sausage.
• For a smoky flavor: Add a teaspoon of smoked paprika to the meat mixture.
• For an Italian flair: Use Italian sausage and add a pinch of Italian seasoning.
• For a milder flavor: Reduce the amount of garlic and onion, or omit the red pepper flakes.

Rice, Rice Baby! Choosing Your Grain

The type of rice you use can also impact the texture and flavor of your stuffed peppers. Here’s a quick rundown:

• White Rice: A classic choice that cooks up fluffy and absorbs the flavors of the sauce well. Be sure to use cooked white rice.
• Brown Rice: A healthier option with a nuttier flavor and chewier texture. Brown rice will add more fiber to your dish. Make sure it’s cooked before stuffing the peppers.
• Quinoa: A protein-packed grain that’s a great alternative to rice. Quinoa cooks quickly and adds a slightly nutty flavor. Again, use cooked quinoa!

Prep Like a Pro: Tips and Tricks

Here are a few extra tips to ensure your Easy Slow Cooker Stuffed Bell Peppers turn out perfectly every time.

• Pre-Cook the Rice: Make sure your rice is fully cooked before adding it to the meat mixture. Under-cooked rice will result in crunchy peppers.
• Don’t Overstuff: While you want to pack the filling in, avoid overstuffing the peppers. Overstuffed peppers can burst during cooking.
• Prevent Burning: If you find that the bottom of your slow cooker tends to burn, you can add a thin layer of tomato sauce or water to the bottom before adding the peppers.
• Freezing for Later: These stuffed peppers freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be reheated in the oven or microwave.

Serving Suggestions: Completing the Meal

While these stuffed peppers are delicious on their own, here are a few serving suggestions to round out your meal:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to the richness of the peppers.
• Crusty Bread: Serve with a side of crusty bread for soaking up the delicious sauce.
• Cornbread: A classic Southern side that pairs perfectly with stuffed peppers.
• Roasted Vegetables: Roasted broccoli, asparagus, or carrots are healthy and flavorful additions to the meal.

Slow Cooker Swaps and Variations

Want to mix things up? The beauty of this Easy Slow Cooker Stuffed Bell Peppers recipe is its versatility. Here are a few ideas to get you started:

• Italian Sausage Stuffed Peppers: Swap out the ground beef for Italian sausage for a richer, spicier flavor.
• Chicken Stuffed Peppers: Use shredded cooked chicken instead of ground beef for a lighter option.
• Vegetarian Stuffed Peppers: Replace the meat with lentils, beans, or a mix of vegetables.
• Mexican Stuffed Peppers: Add a packet of taco seasoning to the meat mixture and top with sour cream and salsa after cooking. This would be amazing!

More Slow Cooker Inspiration

If you’re a fan of easy and delicious slow cooker meals, be sure to check out some of my other favorite recipes. For a creamy and comforting dish, try MARRY ME CHICKEN. Or, if you love the flavors of stuffed peppers but want something a little different, check out my STUFFED PEPPER SOUP. It’s a hearty and flavorful soup that’s perfect for a chilly day. For another family friendly option, try CROCKPOT TACO CASSEROLE. Don’t forget about SLOW COOKER BUTTER CHICKEN or another version of SLOW COOKER BUTTER CHICKEN, because who can get enough of that recipe? Lastly, try the Crockpot Garlic Parmesan Chicken Pasta for a comforting and easy weeknight meal.

Enjoy Your Stuffed Pepper Masterpiece!

And there you have it! Easy Slow Cooker Stuffed Bell Peppers – a delicious, healthy, and incredibly simple meal that’s perfect for busy weeknights. I hope you enjoy this recipe as much as I do. Happy cooking!

Slow Cooker Stuffed Pepper Perfection

Amelia Chen-Morrison

Enjoy the ease of slow cooking with this recipe for stuffed bell peppers. Packed with flavorful ground beef, rice, and a vibrant tomato sauce, these peppers make a delicious and healthy weeknight meal with minimal effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Slow cooker
• Large skillet
• Mixing spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Tongs or large spoon

Ingredients

  

• 6 large bell peppers various colors
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice white or brown
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese
• ¼ cup chopped fresh parsley for garnish
• ½ cup corn canned or frozen, optional
• ½ cup black beans canned, rinsed and drained, optional
• Red pepper flakes optional

Instructions

 

• In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
• Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
• Stir in the diced tomatoes (undrained), tomato sauce, cooked rice, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
• If using corn or black beans, stir them in now.
• Remove from heat and let cool slightly.
• Carefully stuff each bell pepper with the meat and rice mixture.
• Place the stuffed bell peppers in the slow cooker, standing them upright. If they don’t stand well on their own, prop them up with each other.
• Pour any remaining tomato sauce from the can over the peppers.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and easily pierced with a fork.
• During the last 30 minutes of cooking time, sprinkle the shredded cheese over the tops of the peppers. Let the cheese melt.
• Carefully remove the stuffed bell peppers from the slow cooker using a large spoon or tongs.
• Garnish with chopped fresh parsley, if desired.
• Serve hot and enjoy!

Notes

For best results, use a variety of bell pepper colors for a visually appealing dish. To prevent burning, add a thin layer of tomato sauce or water to the bottom of the slow cooker before adding the peppers. Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through or microwave until warm. To add more flavor, try using Italian sausage or adding a packet of taco seasoning to the meat mixture.