Slow-Cooker Stuffed Peppers: A Flavorful and Effortless Comfort Dish

Picture this: it’s a busy day, and you’re craving a comforting, home-cooked meal that doesn’t require hours of standing in the kitchen. That’s where Slow-Cooker Stuffed Peppers come to the rescue. These tender, flavor-packed peppers, filled with a savory beef and rice mixture, simmer to perfection in your slow cooker while you go about your day. Whether you’re preparing a family dinner or hosting guests, this dish is guaranteed to impress. Let’s dive into everything you need to know about making this classic dish effortlessly.

Why Slow-Cooker Stuffed Peppers Are a Must-Try

Slow-Cooker Stuffed Peppers are a balance of convenience and indulgence. With minimal prep time, the slow cooker does all the heavy lifting, allowing the flavors to meld together beautifully. The result? A hearty, nutrient-packed meal that feels like a warm hug on a plate. Plus, stuffed peppers are endlessly versatile—you can adjust the ingredients to fit your dietary preferences or whatever you have on hand.

Ingredients for Slow-Cooker Stuffed Peppers

Here’s a breakdown of everything you’ll need to create this delicious dish:

Step-by-Step Recipe Instructions

1. Prepare the Bell Peppers

Trim the tops off the bell peppers and remove the ribs and seeds. This creates the perfect cavity for stuffing. Spray your slow cooker with cooking spray to prevent sticking, and set the peppers aside.

2. Cook the Beef Mixture

In a large skillet, cook the ground beef and onions over medium-high heat for 8–10 minutes, stirring frequently until the beef is browned and the onions soften. Add the garlic, salt, and pepper, cooking for an additional 15 seconds. Drain any excess fat.

3. Mix the Stuffing

Stir the cooked white rice, ½ cup of tomato sauce, and 1 cup of shredded cheese into the beef mixture. Mix everything thoroughly to combine the flavors.

4. Stuff the Peppers

Fill each bell pepper with the beef and rice mixture, packing it tightly but not overstuffing. Arrange the stuffed peppers upright in the slow cooker. Pour the remaining tomato sauce evenly over the peppers.

5. Slow Cook to Perfection

Cover the slow cooker and set it to low heat. Let the peppers cook for 4½ to 5½ hours, or until the peppers are tender and the flavors are fully melded.

6. Add the Finishing Touch

In the last few minutes of cooking, sprinkle the remaining cup of shredded cheese over the peppers. Cover and cook for 3–8 minutes longer, just until the cheese is melted and gooey.

7. Serve and Enjoy

Using a slotted spoon, carefully remove the peppers from the slow cooker. Serve them warm, garnished with additional cheese or fresh herbs if desired.

Tips and Tricks for Perfect Slow-Cooker Stuffed Peppers

1. Choose the Right Peppers: Select peppers that are similar in size so they cook evenly.
2. Precook the Rice: Using pre-cooked rice saves time and ensures the filling has the perfect texture.
3. Customize the Filling: Swap the ground beef for turkey, chicken, or a vegetarian alternative like lentils.
4. Use Fresh Cheese: Shred your cheese from a block for better melting and flavor.
5. Don’t Overfill: Leave a little space at the top of each pepper to prevent spillage.

Nutritional Information

Here’s a rough estimate of the nutritional values per serving (1 stuffed pepper):

Why Your Family Will Love This Dish

Slow-Cooker Stuffed Peppers are more than just a meal—they’re an experience. The colorful presentation is inviting, the cheesy topping is irresistible, and the filling is hearty and satisfying. Best of all, the slow cooker makes it easy to prepare this dish ahead of time, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.

FAQs About Slow-Cooker Stuffed Peppers

1. Can I make stuffed peppers vegetarian?

Absolutely! Substitute the ground beef with plant-based ground meat, lentils, or even a mix of mushrooms and quinoa for a vegetarian version.

2. What kind of rice works best?

White rice is traditional, but you can use brown rice, wild rice, or even cauliflower rice for a low-carb option.

3. Do I need to pre-cook the peppers?

No, the slow cooker will soften the peppers as they cook. However, if you like very tender peppers, you can parboil them for 2–3 minutes before stuffing.

4. Can I freeze leftover stuffed peppers?

Yes! Allow the peppers to cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe container. Reheat in the microwave or oven when ready to eat.

5. What side dishes pair well with stuffed peppers?

Stuffed peppers are a complete meal on their own, but you can serve them with a side salad, garlic bread, or steamed vegetables for variety.

6. Can I use different types of cheese?

Of course! Try mozzarella, Monterey Jack, or even a spicy pepper jack for a twist.

Conclusion: Make Your Mealtime Magic with Slow-Cooker Stuffed Peppers

Now that you have the ultimate guide to making Slow-Cooker Stuffed Peppers, it’s time to grab your ingredients and let your slow cooker work its magic. This dish is perfect for busy weeknights, lazy weekends, or any time you’re craving a comforting meal that doesn’t skimp on flavor.

Why wait? Give it a try today and discover how this simple recipe can transform your mealtime routine. 

Slow-Cooker Stuffed Peppers: A Flavorful and Effortless Comfort Dish

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• Author: Emma
• Total Time: 5 hours 15 minutes
• Yield: 6 servings

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Description

Slow-Cooker Stuffed Peppers are a flavorful, hassle-free meal that’s perfect for busy days. Tender bell peppers are filled with a savory beef and rice mixture, then simmered to perfection in your slow cooker. With minimal prep and maximum flavor, this dish is a comforting crowd-pleaser!

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Ingredients

• 6 large bell peppers (any color, tops trimmed, ribs and seeds removed)
• 1 lb ground beef (80% lean or substitute with turkey or plant-based meat)
• 1 cup finely chopped onions
• 6 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 ½ cups cooked white rice (leftover rice works great)
• 1 can (15 oz) tomato sauce, divided
• 2 cups shredded cheddar cheese, divided
• Cooking spray

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Instructions

1. Prepare the Peppers:
   Trim the tops of the peppers and remove the ribs and seeds. Spray the slow cooker with cooking spray and set the peppers aside.
2. Cook the Beef Mixture:
   In a skillet over medium-high heat, cook the ground beef and onions, stirring often, for about 8–10 minutes until the beef is browned and the onions are softened. Add the garlic, salt, and pepper, cooking for another 15 seconds. Drain excess fat.
3. Mix the Filling:
   Combine the cooked beef mixture, cooked rice, ½ cup of tomato sauce, and 1 cup of shredded cheddar cheese in a large bowl. Mix well to evenly distribute the ingredients.
4. Stuff the Peppers:
   Fill each prepared bell pepper with the beef and rice mixture, packing it lightly but leaving space at the top. Arrange the stuffed peppers upright in the slow cooker. Pour the remaining tomato sauce over the peppers.
5. Slow Cook:
   Cover the slow cooker and cook on low heat for 4½ to 5½ hours, or until the peppers are tender and the filling is fully cooked.
6. Add the Topping:
   In the last 5–10 minutes of cooking, sprinkle the remaining shredded cheddar cheese over the peppers. Cover and let the cheese melt.
7. Serve and Enjoy:
   Carefully remove the peppers from the slow cooker using a slotted spoon. Serve warm, garnished with additional cheese or fresh herbs, if desired.

Notes

• Use fresh cheese for better melting and flavor.
• Customize the filling with lentils, quinoa, or your favorite ingredients.
• For extra-tender peppers, parboil them for 2–3 minutes before stuffing.
• Leftovers freeze well! Cool, wrap individually, and store in the freezer for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American