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Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers are a hands-off, flavor-packed meal perfect for busy weeknights, offering a complete and satisfying dinner with minimal effort. This recipe transforms humble bell peppers into a delightful culinary experience, ideal for anyone looking for a simple yet impressive dish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Prep and Cook Time 30 minutes
Total Time 4 hours 15 minutes
Servings: 4 large bell peppers
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Large Bell Peppers
  • 4 large bell peppers any color – red, yellow, orange, or green work well
Filling Ingredients
  • 1 pound lean ground beef or ground turkey
  • 1 cup cooked white or brown rice
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper optional, for extra veggie boost
  • 1 clove garlic minced
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes with green chilies undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese or your favorite melting cheese
Optional Toppings
  • Sour cream for garnish
  • fresh parsley for garnish
  • extra shredded cheese for garnish
  • hot sauce for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Large bowl

Method
 

  1. Cut the tops off the bell peppers and carefully remove the seeds and membranes from the inside. You can also slice the peppers in half lengthwise if you prefer, which might make them easier to stuff and eat.
    4 large bell peppers
  2. In a skillet over medium-high heat, brown the ground beef or turkey until no pink remains. Drain off any excess grease. This step adds depth of flavor and removes excess fat.
    1 pound lean ground beef or ground turkey
  3. In a large bowl, combine the cooked ground meat (if browned), cooked rice, chopped onion, chopped green bell pepper (if using), and minced garlic.
    1 pound lean ground beef or ground turkey, 1 cup cooked white or brown rice, 1/2 cup finely chopped onion, 1/4 cup finely chopped green bell pepper, 1 clove garlic
  4. Pour in the tomato sauce and the undrained can of diced tomatoes with green chilies. Stir in the dried Italian seasoning, salt, and black pepper. Mix everything thoroughly until well combined.
    1 (15-ounce) can tomato sauce, 1 (10-ounce) can diced tomatoes with green chilies, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Spoon the filling mixture evenly into each of the prepared bell peppers, pressing gently to pack it in. Don't overstuff, as the filling may expand slightly.
    4 large bell peppers
  6. Carefully place the stuffed bell peppers upright in your slow cooker. You may need to lightly trim the bottoms of the peppers to help them stand evenly, or you can lay them on their sides if they are more stable that way.
    4 large bell peppers
  7. Pour any remaining sauce from the bowl over the peppers, or add a little extra if you like them saucy. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the peppers are tender and the filling is heated through.
  8. During the last 15-20 minutes of cooking, sprinkle the shredded cheddar cheese over the top of each stuffed pepper. Cover and allow the cheese to melt to gooey perfection.
    1/2 cup shredded cheddar cheese
  9. Carefully remove the stuffed bell peppers from the slow cooker. Serve hot, garnished with your favorite toppings like a dollop of sour cream, a sprinkle of fresh parsley, or a dash of hot sauce.
    Sour cream, fresh parsley, extra shredded cheese, hot sauce

Notes

To store leftover Slow Cooker Stuffed Bell Peppers, allow them to cool completely before transferring them to an airtight container. Refrigerated, they will stay fresh for up to 3-4 days. For longer storage, you can freeze the cooked stuffed peppers. Wrap them individually in plastic wrap and then in foil, or place them in freezer-safe containers. Frozen stuffed peppers can be kept for up to 2-3 months.
To reheat, if refrigerated, place the stuffed peppers on a microwave-safe plate and heat on medium power in 30-second intervals until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If reheating from frozen, it's best to thaw them in the refrigerator overnight before reheating, or cook them directly from frozen in a low-temperature oven (around 300°F/150°C) for a longer period, ensuring they are heated through.