Slow Cooker Stuffed Pepper Perfection
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.
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.