Go Back
–+ servings
Slow Cooker Stuffed Bell Peppers

Comforting Slow Cooker Stuffed Bell Peppers for Family Magic

Delicious Slow Cooker Stuffed Bell Peppers filled with meat, rice, and spices, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers substitute with poblano or cubanelle if desired
For the Filling
  • 1 pound Ground Beef or Turkey substitute with quinoa or black beans for vegetarian option
  • 1 cup Cooked Rice cauliflower rice works well for low-carb options
  • 1 can Diced Tomatoes fresh tomatoes are a great substitute
  • 1 medium Onion shallots can be an excellent alternative
  • 2 cloves Garlic minced garlic from a jar is also acceptable
For the Flavor
  • 1 cup Shredded Cheese consider vegan cheese for a dairy-free option
  • 2 teaspoons Italian Seasoning substitute with oregano or basil if needed
  • to taste Salt essential for flavor
  • to taste Pepper essential for flavor

Equipment

  • Slow Cooker

Method
 

Preparation
  1. Rinse bell peppers under cold water, slice tops off, and remove seeds. Place peppers upright in slow cooker.
  2. Heat a skillet, add oil, then sauté diced onion and minced garlic for 3-4 minutes until fragrant.
  3. In a bowl, mix ground beef or turkey, cooked rice, diced tomatoes, sautéed onion and garlic, Italian seasoning, salt, and pepper.
  4. Fill each bell pepper with the mixture, leaving space at the top for cheese, and position them back in the slow cooker.
  5. Add a small splash of water to the slow cooker. Cover and cook on low for 4 hours.
  6. In the last 15 minutes, sprinkle remaining cheese on top of stuffed peppers and cover until melted.

Nutrition

Serving: 1bell pepperCalories: 305kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 120mgCalcium: 15mgIron: 20mg

Notes

Ensure not to overstuff the peppers to prevent spills and make use of a meat thermometer to check internal filling temperature of 165°F.

Tried this recipe?

Let us know how it was!