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Slow Cooker Stuffed Bell Peppers

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These comforting Slow Cooker Stuffed Bell Peppers are filled with a hearty blend of ground meat, rice, and spices, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Stuffing Ingredients
  • 1 pound ground meat (beef, turkey, or chicken) Choose your preferred type of meat
  • 1 cup cooked rice You can substitute with quinoa if desired
  • 1 can diced tomatoes Adds moisture and flavor
  • 1 onion, chopped Enhances flavor
  • 2 cloves garlic, minced For aroma and taste
  • 1 teaspoon Italian seasoning Great for flavoring the stuffing
  • salt and pepper to taste Season as preferred
  • Shredded cheese (optional for topping) Sprinkle on top during the last cooking phase
Bell Peppers
  • 4 bell peppers Firm bell peppers are best for stuffing

Method
 

Preparation
  1. Begin by cutting the tops off the bell peppers and removing the seeds.
  2. In a skillet, sauté the chopped onion and minced garlic until they’re softened and fragrant.
  3. Add the ground meat to the skillet, cooking until it’s browned throughout.
  4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper until well mixed.
  5. Carefully stuff each bell pepper with the delicious meat mixture.
Cooking
  1. Place the stuffed peppers upright in the slow cooker and add a little water to the bottom of the pot.
  2. Cover and cook on low for 6 to 8 hours, until the peppers are tender.
  3. For an extra touch, sprinkle cheese on top during the last 10 minutes of cooking.
  4. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 5gSugar: 5g

Notes

Stuffed peppers are versatile and pair wonderfully with a side salad, garlic bread, or roasted vegetables. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for 3 months.
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