Amazing Slow Cooker Stuffed Bell Peppers
Introduction
Tender bell peppers generously stuffed with a savory homemade filling. These comforting stuffed peppers cook to perfection while filling your home with the most incredible aroma! Loaded with protein-packed ground meat, fluffy rice, aromatic herbs, and zesty tomato sauce, this fuss-free meal comes together in your slow cooker for maximum flavor with minimal effort.
Ingredients
- 4 large bell peppers (assorted colors)
- 1 lb lean ground beef (or turkey/chicken)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup freshly chopped parsley (optional)
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Wash the bell peppers thoroughly and carefully slice off the tops (reserve tops). Remove seeds and membranes inside, then set peppers upright in the bottom of a 6-quart slow cooker insert.
- In a large skillet over medium-high heat, add ground beef, diced onion, and minced garlic. Cook until the meat is browned all over and the onion is translucent, about 5–7 minutes. Drain fat.
- Transfer the meat mixture to a large bowl and combine with cooked rice, diced tomatoes, 1/2 cup shredded mozzarella, parsley (if using), oregano, paprika, and a generous pinch of salt and pepper; stir well.
- Spoon the filling mixture into the hollowed peppers until tightly packed, then sprinkle remaining shredded cheese over the top and set reserved pepper tops back on.
- Pour 1/2 cup water into the bottom of the slow cooker around the peppers. Cover and cook on HIGH for 2.5–3 hours or until peppers are tender when pierced with a fork and filling is steaming hot.
- Carefully remove peppers with tongs and a wide spatula; let cool 5–10 minutes before serving.
- Optional finish: If a richer surface is desired, arrange peppers on a baking sheet and broil for 1–2 minutes until lightly golden.
Pro Tips & Notes
- Perfect Rice: Use slightly undercooked rice (such as day-old rice) or cauliflower rice to avoid a mushy texture after slow cooking.
- Prevent Sogginess: Add only 1/2 cup water to the slow cooker to generate gentle steam; too much liquid can make peppers soggy.
- Customize Fillings: For extra veggies, stir in diced zucchini, grated carrots, or corn after browning the meat. For extra heat, add a dash of cayenne or a few minced jalapeños.
- Vegetarian/Vegan Option: Substitute meat with a mix of cooked quinoa or lentils along with chopped mushrooms, and swap regular cheese for a dairy-free alternative.
Nutrition Facts (per serving)
- Calories: 410
- Protein: 32g
- Carbohydrates: 28g
- Fat: 18g
- Sodium: 320mg
Frequently Asked Questions
- Q: Can I use frozen bell peppers? A: Thawed frozen peppers can be used, but fresh peppers will hold their shape and texture better during slow cooking.
- Q: Can stuffed peppers be cooked on LOW instead of HIGH? A: Yes. Cooking on LOW will take about 5–6 hours; check for tenderness and cook longer if needed.
- Q: Why are my peppers falling apart? A: Overcooking causes peppers to collapse. Check tenderness around 3 hours and remove promptly once tender.
- Q: What can I serve with these stuffed peppers? A: These pair nicely with a light salad, crusty bread, or a simple cucumber yogurt sauce for contrast.
- Q: Can I bake this instead of using a slow cooker? A: Absolutely. Bake covered at 375°F for about 45 minutes until peppers are tender.