Description
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
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.
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Instructions
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.
