Description
Stuffed bell peppers are one of those timeless comfort meals that I always come back to. But once I tried making them in the slow cooker, I realized just how much easier—and tastier—they could be. These Slow Cooker Stuffed Bell Peppers are juicy, cheesy, and filled with savory goodness.
Ingredients
4 large bell peppers (any color)
1 lb ground beef or turkey
1 cup cooked rice (white or brown)
1 can (15 oz) diced tomatoes, drained
1 small onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup shredded cheese (cheddar or mozzarella)
Fresh parsley, for garnish
Instructions
Step 1: Prep the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat dry.
Set the hollowed peppers aside while you prepare the filling.
Step 2: Cook the Filling
In a skillet over medium heat, add the ground meat, chopped onion, and minced garlic.
Cook until the meat is browned and fully cooked. Drain any excess fat.
Step 3: Mix the Filling
Transfer the cooked meat mixture to a bowl.
Add the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Stir until everything is well combined.
Step 4: Stuff the Peppers
Carefully fill each bell pepper with the meat and rice mixture. Press down lightly with a spoon to pack it in.
Place the stuffed peppers upright in the base of your slow cooker.
Step 5: Cook
Pour a small amount of water (about ¼ cup) into the bottom of the slow cooker to help steam the peppers.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are tender.
Step 6: Add Cheese
In the last 15 minutes of cooking, sprinkle shredded cheese on top of each pepper.
Cover again and allow the cheese to melt completely.
Step 7: Garnish and Serve
Once done, carefully remove the peppers from the slow cooker using tongs or a wide spatula.
Garnish with freshly chopped parsley and serve warm.
