STUFFED BELL PEPPERS: EASY!

I remember my grandmother, bless her heart, always making stuffed bell peppers. But standing over a hot stove during those humid summer days? No thank you! That’s why I decided to find a way to enjoy that classic comfort food without all the fuss. Now, I can whip up these Easy Slow Cooker Stuffed Bell Peppers and let them simmer to perfection while I relax. Today, I’m sharing all my secrets for the most flavorful and tender Easy Slow Cooker Stuffed Bell Peppers you’ll ever make – I promise!

Why Slow Cooker Stuffed Bell Peppers are a Game Changer

Let’s be honest, sometimes you just don’t have the time or energy for complicated dinners. That’s where the slow cooker swoops in to save the day! And when it comes to stuffed bell peppers, using a slow cooker takes them to a whole new level of deliciousness and ease. The slow, gentle cooking process allows the flavors to meld together beautifully, resulting in peppers that are incredibly tender and a filling that’s bursting with savory goodness. Forget babysitting the oven – with this method, you can set it and forget it!

Think about it: perfectly softened peppers, a rich and flavorful filling, and minimal effort on your part. What’s not to love? This recipe is also incredibly versatile. You can easily adapt it to your dietary needs and preferences by swapping out the meat, adding different vegetables, or using different spices. It’s a blank canvas for your culinary creativity!

Choosing Your Peppers: A Colorful Guide

The first step to amazing stuffed bell peppers is choosing the right peppers! While any color bell pepper will work, each has a slightly different flavor profile. Here’s a quick rundown:

• Green Bell Peppers: These have a slightly bitter, grassy flavor. They’re the most affordable and readily available.
• Red Bell Peppers: Sweeter and fruitier than green peppers, red peppers add a touch of brightness to your dish.
• Yellow Bell Peppers: Milder and less assertive than red peppers, yellow peppers offer a subtle sweetness.
• Orange Bell Peppers: Similar to yellow peppers, orange peppers are sweet and mellow.

For the best flavor and visual appeal, I recommend using a mix of colors! It makes the finished dish look so inviting and appetizing.

The Secret to Flavorful Filling

The filling is the heart and soul of stuffed bell peppers. Here’s where you can really let your creativity shine! My base recipe uses ground beef, but you can easily substitute ground turkey, chicken, or even a plant-based alternative. The key is to season it well and add plenty of flavor boosters!

Ingredients for the Filling:

• 1 pound ground beef (or your protein of choice)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white or brown)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional, but highly recommended!)

Step-by-Step Instructions for Making the Filling:

1. Brown the Meat: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease. This step is crucial for developing a rich, savory flavor. You want the meat to be nicely browned, but not overly cooked.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. The onions should be translucent and fragrant.
3. Combine Ingredients: Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. The mixture should be slightly thickened and aromatic.
4. Add Cheese (Optional): Stir in the shredded cheddar cheese until melted and well combined. The cheese adds a creamy, cheesy goodness that takes the filling to the next level!

Preparing the Bell Peppers

Now that your filling is ready, it’s time to prepare the bell peppers. This step is super easy!

Instructions for Preparing the Peppers:

1. Wash the Peppers: Rinse the bell peppers thoroughly under cold water.
2. Cut Off the Tops: Carefully cut off the tops of the bell peppers, removing the stems and seeds. Try to make the cut as even as possible so the peppers stand upright in the slow cooker.
3. Remove Membranes: Remove any remaining membranes from inside the peppers. This will help to reduce any bitterness.
4. Blanch (Optional): For extra tender peppers, you can blanch them in boiling water for 2-3 minutes. This step is optional, but it can help to soften the peppers and make them easier to eat. If you blanch the peppers, be sure to drain them well before stuffing.

Stuffing and Slow Cooking: The Magic Happens

Here comes the fun part! Stuffing the bell peppers is a breeze.

Instructions for Stuffing and Slow Cooking:

1. Stuff the Peppers: Spoon the filling into the prepared bell peppers, packing it in firmly. Don’t overstuff the peppers, as the filling will expand slightly during cooking.
2. Arrange in Slow Cooker: Place the stuffed bell peppers upright in the slow cooker. You may need to prop them up with each other to keep them from tipping over. If you have any leftover filling, you can spoon it around the peppers in the slow cooker.
3. Add Liquid: Pour 1/2 cup of water or beef broth into the bottom of the slow cooker. This will help to create steam and prevent the peppers from drying out.
4. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and the filling is heated through.
5. Top with Cheese (Optional): During the last 30 minutes of cooking, sprinkle the tops of the peppers with shredded cheddar cheese (or your favorite cheese). This will create a melted, cheesy topping that’s irresistible!

While you’re waiting for these amazing stuffed peppers to cook, why not check out some of my other favorite slow cooker recipes? The CREAMY SLOW COOKER BUTTER CHICKEN is an absolute winner! Or maybe you’re in the mood for something hearty and comforting like SHEPHERD’S PIE MAGIC. Trust me, they’re both crowd-pleasers.

Serving and Enjoying Your Masterpiece

Once the bell peppers are cooked to perfection, carefully remove them from the slow cooker. Be careful, they’ll be hot! Let them cool slightly before serving.

These stuffed bell peppers are delicious on their own, but you can also serve them with a side salad, mashed potatoes, or a dollop of sour cream. And don’t forget to garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color!

Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven until heated through.

Success Tips for Perfect Slow Cooker Stuffed Bell Peppers

Want to guarantee that your slow cooker stuffed bell peppers turn out perfectly every time? Here are my top tips:

• Don’t Overcook: Overcooked bell peppers can become mushy. Check for doneness after 6 hours on low or 3 hours on high.
• Use Cooked Rice: Using cooked rice in the filling ensures that it’s properly cooked and tender.
• Customize the Filling: Don’t be afraid to experiment with different ingredients in the filling! Add your favorite vegetables, spices, or cheeses.
• Prep Ahead: You can assemble the stuffed bell peppers the night before and store them in the refrigerator. Just add a little extra cooking time.
• Adjust the Liquid: If you notice that the peppers are drying out during cooking, add a little more water or broth to the slow cooker.

Speaking of customizing the filling, have you ever considered trying it with a different flavor profile? Maybe a Mexican-inspired filling with black beans, corn, and salsa? Or perhaps an Italian-inspired filling with sausage, spinach, and ricotta cheese? The possibilities are endless! And if you’re looking for more ways to get creative in the kitchen, you should definitely try my STUFFED ONIONS recipe. They’re a surprisingly delicious and satisfying alternative to stuffed bell peppers.

And for those nights when you’re craving something totally different, but still want the convenience of a slow cooker, the ULTIMATE CREAMY CHICKEN CHILI will hit the spot. It’s creamy, comforting, and packed with flavor!

If you are looking for another stuffed creation recipe, check out CABBAGE ROLL CREATIONS.

Craving a classic? CROCK POT CHEESEBURGER HEAVEN is another fantastic and easy recipe.

Recipe Card: Easy Slow Cooker Stuffed Bell Peppers

Here’s a handy recipe card you can print out and keep in your kitchen!

Conclusion: Stuffed Bell Pepper Bliss Awaits!

There you have it! My easy and delicious recipe for Slow Cooker Stuffed Bell Peppers. I hope you enjoy making (and eating!) them as much as I do. With a little bit of preparation and the magic of your slow cooker, you can create a flavorful and satisfying meal that the whole family will love. So go ahead, give it a try – I promise you won’t be disappointed!

Lady Maria

Easy Slow Cooker Stuffed Bell Peppers

Enjoy the classic comfort of stuffed bell peppers without the fuss! This recipe utilizes a slow cooker for tender peppers and a flavorful filling, making it a simple and satisfying meal. Customize the filling to your liking and let the slow cooker do the work.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4-6 bell peppers any color
• 1 pound ground beef or ground turkey or plant-based protein
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice white or brown
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese optional
• 1/2 cup water or beef broth
• Optional: Fresh parsley or green onions for garnish
• Optional: Sour cream for serving

Equipment

• slow cooker
• large skillet
• Cutting board
• knife
• measuring cups and spoons
• mixing spoon
• Can opener

Method

 

1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.
4. Stir in the shredded cheddar cheese until melted and well combined (optional).
5. Rinse the bell peppers thoroughly under cold water.
6. Carefully cut off the tops of the bell peppers, removing the stems and seeds. Remove any remaining membranes from inside the peppers.
7. Spoon the filling into the prepared bell peppers, packing it in firmly.
8. Place the stuffed bell peppers upright in the slow cooker. You may need to prop them up with each other to keep them from tipping over. If you have any leftover filling, you can spoon it around the peppers in the slow cooker.
9. Pour 1/2 cup of water or beef broth into the bottom of the slow cooker.
10. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and the filling is heated through.
11. During the last 30 minutes of cooking, sprinkle the tops of the peppers with shredded cheddar cheese (or your favorite cheese, optional).

Notes

For best results, use a mix of bell pepper colors for visual appeal and varied flavor. Don’t overcook the bell peppers, as they can become mushy. Check for doneness after 6 hours on low or 3 hours on high. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. Consider adding other vegetables to the filling, such as corn, black beans, or zucchini. Experiment with different cheeses, such as mozzarella or Monterey Jack. For a spicier dish, add a pinch of red pepper flakes to the filling. Blanching the peppers before stuffing can make them extra tender, if desired.