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Slow Cooker Stuffed Peppers


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  • Author: nabilhadrachi70
  • Total Time: 380 minutes
  • Yield: 6 servings 1x
  • Diet: Regular

Description

Tender and juicy stuffed peppers filled with a flavorful mixture of ground meat, rice, and spices, cooked to perfection in a slow cooker.


Ingredients

Scale
  • 6 Bell peppers (any color)
  • 1 to 1.25 pounds Ground beef or turkey (85–93% lean)
  • 3/4 cup Uncooked long-grain white rice
  • 1 small Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cups Tomato sauce (divided)
  • 1 can (14.5 ounces) Diced tomatoes, drained
  • 1 to 1.5 cups Shredded cheese (Mozzarella, cheddar, or Monterey Jack)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Paprika
  • 1.5 teaspoons Salt
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Olive oil
  • Fresh parsley or basil for garnish (optional)
  • Red pepper flakes for heat (optional)

Instructions

  1. Slice off the tops of the peppers and remove the seeds and membranes.
  2. In a large bowl, combine ground meat, uncooked rice, onion, garlic, 1 cup of tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir until just combined.
  3. Drizzle olive oil in the slow cooker and spread about 1/2 cup of tomato sauce over the bottom.
  4. Spoon the filling into each pepper, packing it gently. Arrange the peppers snugly in the slow cooker.
  5. Spoon the remaining tomato sauce over the tops of the peppers.
  6. Cover and cook on Low for 5–6 hours or High for 3–4 hours until the peppers are tender and the rice is cooked through.
  7. During the last 15–20 minutes, sprinkle shredded cheese over the peppers and cover to let it melt.
  8. Let the peppers rest for 5 minutes before serving, garnished with parsley or basil.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 360 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pepper
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg