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Slow Cooker Stuffed Bell Peppers are shown as a delicious and colorful main course.

Slow Cooker Stuffed Bell Peppers Easy

This recipe provides a foolproof method for making delicious stuffed bell peppers in a slow cooker. By strategically using steam and pre-cooking aromatics, you'll achieve tender peppers and a flavorful filling every time.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium bell peppers various colors
  • 1 pound ground beef or ground turkey
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice white or brown
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese optional
  • 1/4 cup chopped fresh parsley optional, for garnish
  • 1/2 cup water or beef broth

Equipment

  • Slow cooker
  • skillet
  • Large bowl
  • knife
  • cutting board
  • measuring cups and spoons
  • Spoon
  • Aluminum foil (optional)

Method
 

  1. Slice a thin piece off the bottom of each pepper so they stand upright. Carefully remove the tops and seeds.
  2. In a skillet over medium heat, brown the ground beef (or turkey). Drain off any excess grease.
  3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  4. In a large bowl, combine the browned meat mixture, diced tomatoes (undrained), tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix well.
  5. Spoon the filling into each bell pepper, packing it firmly but not too tightly.
  6. Place the stuffed peppers upright in the slow cooker. If necessary, you can use a small wad of aluminum foil under each pepper to help stabilize them.
  7. Pour 1/2 cup of water or beef broth into the bottom of the slow cooker. This will create steam and prevent the peppers from drying out.
  8. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. Cooking time may vary depending on your slow cooker. Peppers are done when they are tender but not mushy.
  9. During the last 30 minutes of cooking, sprinkle mozzarella cheese over the tops of the peppers, if desired.
  10. Remove the stuffed peppers from the slow cooker and garnish with fresh parsley, if desired. Serve hot.

Notes

For best results, don't overcrowd the slow cooker. If all the peppers don't fit upright, cook in batches. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also use other ground meats like Italian sausage or a vegetarian filling with lentils or quinoa.