SLOW COOKER STUFFED PERFECTION

Imagine sinking your fork into a tender, juicy bell pepper, bursting with savory filling, all without spending hours slaving over a hot stove. Sound too good to be true? With my recipe for Slow Cooker Stuffed Bell Peppers – Tender & Delicious, it’s not only possible but incredibly easy! We’re talking about simple ingredients transformed into a comforting and flavorful meal that practically cooks itself. Get ready to impress your family and friends with this effortless, crowd-pleasing recipe!

Gathering Your Garden-Fresh Ingredients

Here’s what you’ll need to create these flavor-packed peppers:

For the Stuffed Bell Peppers:

• 6 large bell peppers (any color!), tops removed and seeded
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup cooked rice (white or brown, your choice!)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese (or your favorite cheese!)

Optional Add-Ins:

• 1/2 cup corn
• 1/2 cup black beans
• Diced zucchini

Step-by-Step to Stuffed Pepper Bliss

Let’s transform those ingredients into a delicious meal!

Preparing the Filling:

1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the tomato sauce, diced tomatoes (undrained), cooked rice, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Stuffing the Peppers:

1. Carefully stuff each bell pepper with the meat mixture, packing it in firmly.

Slow Cooking to Perfection:

1. Pour about ½ cup of water or broth into the bottom of your slow cooker. This will help keep the peppers moist and prevent them from sticking.
2. Arrange the stuffed bell peppers upright in the slow cooker. If they don’t all fit standing up, you can carefully lay them on their sides, but try to keep the filling inside as much as possible.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the peppers are tender. Cooking times can vary depending on your slow cooker, so keep an eye on them!
4. During the last 30 minutes of cooking, sprinkle the tops of the peppers with the shredded cheddar cheese and let it melt.

Serving and Enjoying:

1. Carefully remove the stuffed bell peppers from the slow cooker and serve immediately.
2. Garnish with a dollop of sour cream, a sprinkle of fresh parsley, or a drizzle of hot sauce, if desired.

The Secret to Super-Tender Peppers

Want to ensure your bell peppers are melt-in-your-mouth tender? Here’s my top secret! Lightly blanch the bell peppers before stuffing them. Simply drop them into boiling water for about 3-4 minutes, then immediately plunge them into an ice bath to stop the cooking process. This pre-cooking step helps break down the cell walls and guarantees a softer texture. It’s an extra step, but trust me, it’s worth it!

Flavor Variations: Spice It Up!

The beauty of this recipe is its versatility. Don’t be afraid to get creative and customize it to your liking! Here are a few ideas to spark your imagination:

• Mexican Fiesta: Add a packet of taco seasoning to the meat mixture, substitute black beans for some of the rice, and top with Monterey Jack cheese and a dollop of salsa.
• Mediterranean Delight: Use ground lamb instead of beef, add chopped Kalamata olives and feta cheese to the filling, and season with oregano and lemon zest.
• Italian Twist: Add a splash of red wine to the meat mixture, use Italian sausage instead of ground beef, and top with mozzarella cheese and a sprinkle of Parmesan.

Why the Slow Cooker Makes All the Difference

The slow cooker is truly the unsung hero of this recipe. Not only does it make the cooking process incredibly easy, but it also allows the flavors to meld together beautifully over time. The gentle heat ensures that the bell peppers become perfectly tender, while the meat filling stays moist and flavorful. Plus, the slow cooker is a lifesaver on busy weeknights – simply assemble the ingredients in the morning, and come home to a delicious, ready-to-eat meal!

Troubleshooting: Common Issues and Solutions

Even with a foolproof recipe, sometimes things don’t go exactly as planned. Here are a few common issues you might encounter and how to fix them:

• Peppers are still too firm: Extend the cooking time by another hour or two. Make sure your slow cooker is properly sealed to trap in the moisture.
• Filling is too dry: Add a little more tomato sauce or broth to the slow cooker.
• Filling is too watery: Remove the lid from the slow cooker during the last hour of cooking to allow some of the excess moisture to evaporate. You can also add a tablespoon of cornstarch to the filling to thicken it.

Serving Suggestions: Complete the Meal!

While these Slow Cooker Stuffed Bell Peppers are delicious on their own, they’re even better when paired with a few complementary side dishes. Consider serving them with a simple green salad, some crusty bread for soaking up the delicious sauce, or a side of roasted vegetables. For a heartier meal, you could add a scoop of mashed potatoes or a serving of quinoa.

Storage and Reheating Tips

Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them until heated through, or bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes. You can also freeze them for longer storage – just wrap them individually in plastic wrap and then place them in a freezer bag. When ready to eat, thaw them overnight in the refrigerator and then reheat as described above.

Elevating Your Kitchen Game

This recipe is a fantastic starting point for your culinary journey, and once you master it, you can explore other delicious stuffed creations. Have you tried STUFFED SHELLS? They’re another family favorite that’s surprisingly easy to make. Or, if you’re in the mood for something comforting and soupy, check out STUFFED PEPPER SOUP PERFECTION. It captures all the flavors of stuffed peppers in a warm and satisfying bowl. If you’re looking for a crowd-pleasing sandwich option, consider Sloppy Joes, another slow cooker favorite! And of course, for the ultimate stuffed pepper experience, see STUFFED PEPPER PERFECTION. Trust me; your family will thank you!

Final Thoughts: A Recipe for Success

Making Slow Cooker Stuffed Bell Peppers – Tender & Delicious is more than just following a recipe; it’s about creating a warm, comforting meal that brings people together. With its simple ingredients, easy preparation, and endless customization options, this recipe is sure to become a staple in your kitchen. So, go ahead, gather your ingredients, fire up your slow cooker, and get ready to enjoy a truly unforgettable meal!

Slow Cooker Stuffed Bell Peppers

Amelia Chen-Morrison

Enjoy tender and delicious stuffed bell peppers made effortlessly in your slow cooker. This recipe features savory ground beef, rice, and vegetables nestled inside sweet bell peppers, creating a comforting and flavorful meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Slow cooker
• Large skillet
• Mixing spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Can opener
• Colander (optional, for rinsing rice/beans)
• Large bowl (for mixing filling)
• Tongs (for removing peppers from slow cooker)
• Optional: Small pot for blanching peppers

Ingredients

  

• 6 large bell peppers any color
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice white or brown
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese
• ½ cup water or broth
• Optional: 1/2 cup corn
• Optional: 1/2 cup black beans
• Optional: Diced zucchini
• Optional: Sour cream, for garnish
• Optional: Fresh parsley, for garnish
• Optional: Hot sauce, for garnish

Instructions

 

• Prepare the bell peppers: Remove the tops and seeds from the bell peppers. If desired, blanch the peppers in boiling water for 3-4 minutes, then immediately plunge them into an ice bath to stop the cooking process. Drain well.
• Brown the ground beef: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
• Sauté aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
• Combine the filling: Stir in the tomato sauce, diced tomatoes (undrained), cooked rice, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
• Stuff the peppers: Carefully stuff each bell pepper with the meat mixture, packing it in firmly.
• Prepare the slow cooker: Pour about ½ cup of water or broth into the bottom of your slow cooker.
• Arrange the peppers: Arrange the stuffed bell peppers upright in the slow cooker. If they don’t all fit standing up, carefully lay them on their sides.
• Slow cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the peppers are tender. Cooking times may vary depending on your slow cooker.
• Add cheese: During the last 30 minutes of cooking, sprinkle the tops of the peppers with the shredded cheddar cheese and let it melt.
• Serve: Carefully remove the stuffed bell peppers from the slow cooker and serve immediately. Garnish with sour cream, fresh parsley, or hot sauce, if desired.

Notes

For best results, use bell peppers that are similar in size so they cook evenly. To prevent the filling from becoming too watery, ensure the cooked rice is not overly moist before adding it to the mixture. Leftover stuffed bell peppers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat in the microwave, oven, or slow cooker. For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the filling.