Introduction

Craving a hearty, comforting meal that’s packed with flavor and practically cooks itself? Slow Cooker Stuffed Bell Peppers are the perfect solution! This classic dish combines vibrant bell peppers with a savory filling of ground meat, rice, and tomatoes, topped with melty cheese for a wholesome, family-friendly dinner. Ideal for busy weeknights, meal prep, or a cozy gathering, this recipe delivers bold, satisfying flavors with minimal effort. Ready to discover how easy it is to create this crowd-pleasing masterpiece? Let’s get cooking!

Overview

Slow Cooker Stuffed Bell Peppers are a versatile, all-in-one meal featuring bell peppers filled with a savory mixture of ground beef or turkey, cooked rice, tomatoes, and spices, slow-cooked to tender perfection and finished with melted cheese. The slow cooker makes it hands-off and flavorful.

Time Requirement: 20 minutes prep, 6–7 hours on low or 3–4 hours on high.
Difficulty Level: Easy! Great for beginners, with simple stovetop prep and slow cooker convenience.
Why It’s Special: This recipe is budget-friendly, customizable, and packed with hearty, comforting flavors. The bell peppers soften beautifully in the slow cooker, while the filling absorbs rich, savory notes. It’s gluten-free (with proper rice), kid-friendly, and perfect for dinners or leftovers, offering a balanced mix of protein, veggies, and carbs.

Whether you’re feeding a family or prepping for the week, these Slow Cooker Stuffed Bell Peppers are sure to impress. Let’s dive in!

Essential Ingredients

The magic of Slow Cooker Stuffed Bell Peppers lies in its simple, high-quality ingredients. Each one adds flavor, texture, or heartiness to create a well-rounded dish. Here’s what you’ll need:

Bell Peppers (4 large, any color):
- Why it’s important: Provides a sweet, edible vessel that holds the filling and softens during cooking.
- Substitutions: Smaller peppers (use 6–8 and adjust filling), or zucchini halves for a low-carb twist.
Ground Beef or Turkey (1 lb):
- Why it’s important: Adds hearty, protein-rich flavor to the filling.
- Substitutions: Ground chicken, pork, or plant-based meat for vegetarian. Lentils or crumbled tofu also work.
Cooked Rice (1 cup, white or brown):
- Why it’s important: Bulks up the filling with starchy texture and absorbs flavors.
- Substitutions: Quinoa, farro, or cauliflower rice for low-carb.
Diced Tomatoes (1 can, 15 oz, drained):
- Why it’s important: Brings tangy, juicy depth to the filling.
- Substitutions: Fresh diced tomatoes, salsa, or crushed tomatoes (drain well).
Onion (1 small, chopped):
- Why it’s important: Adds sweet, savory flavor to the filling.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (2 cloves, minced):
- Why it’s important: Infuses the filling with warm, aromatic depth.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
Italian Seasoning (1 tsp):
- Why it’s important: Provides a blend of herbaceous flavors like oregano, basil, and thyme.
- Substitutions: A mix of dried oregano and basil, or fresh herbs (1 tbsp, chopped).
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the filling and peppers.
Shredded Cheese (1 cup, cheddar or mozzarella):
- Why it’s important: Adds melty, savory richness to finish the dish.
- Substitutions: Monterey Jack, provolone, or nutritional yeast for vegan.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Cilantro, chives, or omit.

Tip: Choose firm, evenly sized bell peppers for stable stuffing, and use leftover rice to save time.

Step-by-Step Instructions

Making Slow Cooker Stuffed Bell Peppers is straightforward, with a few simple steps to create a flavorful, hands-off meal. Follow these steps for a delicious result.

Step 1: Prep the Bell Peppers

Cut the tops off 4 large bell peppers and remove the seeds and membranes, keeping the peppers intact.
Rinse the insides and set the peppers aside upright.
Tip: Trim a thin slice from the bottom of wobbly peppers to help them stand, but don’t cut through.

Step 2: Cook the Meat Filling

In a large skillet over medium heat, cook 1 lb ground beef or turkey with 1 small chopped onion and 2 minced garlic cloves.
Brown the meat, stirring occasionally, for 6–8 minutes until fully cooked. Drain excess fat to avoid a greasy filling.
Tip: Break up the meat with a wooden spoon for a fine texture that mixes well with the rice.

Step 3: Prepare the Filling

In a large bowl, combine the cooked meat mixture, 1 cup cooked rice, 1 can (15 oz) drained diced tomatoes, 1 tsp Italian seasoning, and a pinch of salt and pepper.
Mix well to ensure even distribution of ingredients.
Tip: Taste the filling and adjust seasoning before stuffing for perfect flavor.

Step 4: Stuff the Peppers

Spoon the filling into each bell pepper, packing it gently but firmly to fill to the top without overflowing.
Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly to stay upright.
Tip: If extra filling remains, cook it separately in a small baking dish or freeze for later use.

Step 5: Cook

Pour ¼ cup water into the bottom of the slow cooker (not over the peppers) to create steam and prevent sticking.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are tender and the filling is heated through.
Tip: Check peppers at the lower end of the time to avoid overcooking, as slow cookers vary.

Step 6: Add Cheese and Serve

In the last 15 minutes of cooking, sprinkle 1 cup shredded cheese (cheddar or mozzarella) evenly over the tops of the peppers.
Cover and cook until the cheese is melted and bubbly.
Carefully transfer the peppers to plates, garnish with chopped fresh parsley, and serve hot.
Tip: Use tongs to lift peppers gently to avoid breaking them.

Assembly

Assembling Slow Cooker Stuffed Bell Peppers is all about creating a colorful, hearty plate. Here’s how to bring it together:

Serve the Peppers: Place one stuffed bell pepper on each plate, ensuring the cheese is melty and the filling is visible.
Garnish: Sprinkle with chopped fresh parsley for a fresh, vibrant finish.
Presentation Tips:
- Use colorful plates to complement the bright bell peppers (red, green, yellow, or orange).
- Serve whole for a rustic look, or cut in half to showcase the filling for a more refined presentation.
- Pair with a side of garlic bread, a green salad, or roasted vegetables for a complete meal.

Tip: For a family-style presentation, arrange the peppers in a serving dish with extra cheese and parsley sprinkled over, letting everyone serve themselves.

Storage and Make-Ahead Tips

Keep your Slow Cooker Stuffed Bell Peppers fresh and ready to enjoy with these tips:

Storing Leftovers:
- Store cooled stuffed peppers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat in the microwave (1–2 minutes, covered) or in the oven at 350°F (175°C) for 10–15 minutes, covered, with a splash of water to keep moist.
Make-Ahead Tips:
- Filling: Cook the meat filling and mix with rice and tomatoes up to 2 days in advance. Refrigerate until ready to stuff.
- Peppers: Prep and stuff the peppers up to 1 day ahead, cover tightly, and refrigerate. Add to the slow cooker when ready to cook.
- Assembly: Prepare the entire dish (stuffed peppers in the slow cooker insert) the night before, cover, and refrigerate. Cook as directed, adding 15–30 minutes if cold.
- Full Dish: Cook the peppers a day ahead, refrigerate, and reheat gently before serving, adding cheese during reheating.
Freezing: Freeze cooked or uncooked stuffed peppers (without cheese) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, cook or reheat as directed, and add cheese before serving.

Tip: Use leftover filling for tacos, casseroles, or as a topping for baked potatoes.

Recipe Variations

Slow Cooker Stuffed Bell Peppers are versatile and easy to customize. Try these creative twists:

Mexican Style: Swap Italian seasoning for taco seasoning, use salsa instead of diced tomatoes, and top with pepper jack cheese.
Vegetarian Version: Replace meat with cooked lentils, black beans, or crumbled tofu, and add corn or zucchini to the filling.
Spicy Kick: Add ½ tsp red pepper flakes or a diced jalapeño to the filling for heat.
Mediterranean Twist: Use ground lamb, feta cheese, and add chopped olives or artichokes to the filling with oregano and dill.
Cheesy Upgrade: Mix ½ cup shredded cheese into the filling before stuffing for extra gooeyness.

Tip: Adjust the filling to suit dietary needs, but keep the peppers and rice for the classic stuffed pepper experience.

Conclusion

You’re now ready to make Slow Cooker Stuffed Bell Peppers—a dish that’s as comforting as it is versatile! With its tender, flavorful peppers and hearty, cheesy filling, this recipe brings wholesome, family-friendly vibes to your table with minimal effort. It’s perfect for busy weeknights, meal prep, or a cozy dinner with loved ones. Play with proteins, spices, or toppings to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this satisfying masterpiece, and savor every delicious bite. Happy cooking!

Slow Cooker Stuffed Bell Peppers

Author: Jessica

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Description

Ingredients

Bell Peppers (4 large, any color):
- Why it’s important: Provides a sweet, edible vessel that holds the filling and softens during cooking.
- Substitutions: Smaller peppers (use 6–8 and adjust filling), or zucchini halves for a low-carb twist.
Ground Beef or Turkey (1 lb):
- Why it’s important: Adds hearty, protein-rich flavor to the filling.
- Substitutions: Ground chicken, pork, or plant-based meat for vegetarian. Lentils or crumbled tofu also work.
Cooked Rice (1 cup, white or brown):
- Why it’s important: Bulks up the filling with starchy texture and absorbs flavors.
- Substitutions: Quinoa, farro, or cauliflower rice for low-carb.
Diced Tomatoes (1 can, 15 oz, drained):
- Why it’s important: Brings tangy, juicy depth to the filling.
- Substitutions: Fresh diced tomatoes, salsa, or crushed tomatoes (drain well).
Onion (1 small, chopped):
- Why it’s important: Adds sweet, savory flavor to the filling.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (2 cloves, minced):
- Why it’s important: Infuses the filling with warm, aromatic depth.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
Italian Seasoning (1 tsp):
- Why it’s important: Provides a blend of herbaceous flavors like oregano, basil, and thyme.
- Substitutions: A mix of dried oregano and basil, or fresh herbs (1 tbsp, chopped).
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the filling and peppers.
Shredded Cheese (1 cup, cheddar or mozzarella):
- Why it’s important: Adds melty, savory richness to finish the dish.
- Substitutions: Monterey Jack, provolone, or nutritional yeast for vegan.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Cilantro, chives, or omit.

Tip: Choose firm, evenly sized bell peppers for stable stuffing, and use leftover rice to save time.