There’s something so comforting about a classic stuffed pepper—tender bell peppers filled with a hearty, flavorful mixture of meat, rice, and seasonings. But what makes them even better? Letting the slow cooker do all the work! This recipe is perfect for busy days when you want a satisfying dinner waiting for you at the end of the day. Just prep, set, and forget!
Slow Cooker Stuffed Peppers
4
servingsThere’s something so comforting about a classic stuffed pepper—tender bell peppers filled with a hearty, flavorful mixture of meat, rice, and seasonings. This recipe is perfect for busy days when you want a satisfying dinner waiting for you at the end of the day.
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Ingredients
4 large bell peppers (any color)
1 pound ground beef (or turkey)
1 cup cooked rice
1 can (14.5 oz) diced tomatoes, drained
1/2 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 can (8 oz) tomato sauce
1/2 cup water
Directions
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, mix the ground beef, cooked rice, diced tomatoes, onion, garlic, salt, pepper, and Italian seasoning until well combined.
- Stuff each pepper with the meat mixture, pressing down slightly to pack them full.
- Pour the tomato sauce and water into the bottom of the slow cooker.
- Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender and the meat is fully cooked.
- Sprinkle cheese over the tops of the peppers in the last 15 minutes of cooking, then cover until melted.
- Serve warm with extra sauce from the slow cooker spooned over the top.
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