Slow Cooker Stuffed Peppers

A cozy and comforting dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, and spices, all cooked to perfection in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients

Main Ingredients

4 to 6 medium Bell peppers Any color works, but red and yellow are sweeter.
1 pound Ground beef Can also use turkey or chicken.
2 cups Cooked rice White or brown; day-old rice is perfect.
1 small Onion
2 to 3 cloves Garlic Add during the last minute of cooking the meat.
1 can, 15 ounces Tomato sauce Plus extra for topping if desired.
1 can Diced tomatoes (optional) Adds texture but can be skipped.
1 to 2 teaspoons Italian seasoning
Salt
Pepper
1 to 2 cups Shredded cheese Cheddar, mozzarella, or a mix.
1/2 cup Broth or water Helps keep things steamy.

—Advertisement—

Instructions

Preparation

Wash the peppers, cut off the tops, and remove seeds and white ribs.
In a skillet, cook ground beef with chopped onion until the meat is no longer pink. Add garlic last minute to avoid burning.
Drain excess grease if necessary. Stir in cooked rice, tomato sauce, optional diced tomatoes, and seasonings. Adjust salt and pepper to taste.
Spoon the filling into each pepper, pressing gently to fill them without overflow.
Pour broth or water into the bottom of the slow cooker. Arrange the peppers upright. If needed, crumple foil to support the peppers.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until peppers are tender but not collapsing.
Sprinkle cheese on top during final 10-20 minutes of cooking to melt.

—Advertisement—

Notes

For best results, start checking on the peppers early during cooking. Leftovers can be stored in the fridge for 3-4 days or frozen after cooking for 2-3 months.