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!
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
Instructions
- 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. - 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. - 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. - 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. - 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. - 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. - 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