Slow Cooker Stuffed Bell Peppers
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.
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.