Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers are a delicious and hearty meal that can fit into any weeknight dinner. This recipe uses colorful bell peppers filled with a savory mixture of ground beef, rice, and cheese, cooked to perfection in a slow cooker. It’s an easy and satisfying way to enjoy a complete meal with minimal effort.

Why Make This Recipe

There are many reasons to make Slow Cooker Stuffed Bell Peppers. Firstly, it’s a one-pot meal that simplifies cleanup. It is also versatile, allowing you to customize the filling based on your preferences. Plus, the slow cooking method makes the peppers tender and the flavors blend beautifully. It’s perfect for busy families or anyone who loves a tasty home-cooked meal without spending hours in the kitchen.

How to Make Slow Cooker Stuffed Bell Peppers

Ingredients

• 6 large bell peppers (any color)
• 1 pound lean ground beef
• ½ cup chopped yellow onion
• 1 (14-ounce) can diced tomatoes
• 1 cup cooked wild rice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 ½ cups shredded colby jack cheese (divided)
• ¼ cup water

Directions

1. Cut off the tops of the 6 large bell peppers and scrape out the seeds and membranes. Set the peppers aside.
2. In a large bowl, mix together the lean ground beef, chopped onion, diced tomatoes, cooked wild rice, Worcestershire sauce, salt, pepper, and 1 cup of the shredded colby jack cheese.
3. Stuff each bell pepper with the beef mixture.
4. Pour ¼ cup of water into the bottom of the slow cooker.
5. Place the stuffed peppers in the crockpot. Set to cook on LOW for 6 hours or on HIGH for 4 hours. The peppers should be tender, and the beef should be fully cooked.
6. About 15 minutes before serving, sprinkle the remaining ½ cup of cheese on top of the peppers. Put the lid back on to allow the cheese to melt.

How to Serve Slow Cooker Stuffed Bell Peppers

Serve the stuffed peppers hot, right from the slow cooker. They pair nicely with a simple side salad or crusty bread. You can also add a dollop of sour cream or salsa on top for extra flavor.

How to Store Slow Cooker Stuffed Bell Peppers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in the oven until they are hot all the way through. You can also freeze leftovers for up to 3 months. Just wrap them tightly in foil or plastic wrap before freezing.

Tips to Make Slow Cooker Stuffed Bell Peppers

• Choose fresh bell peppers that are firm and colorful for the best taste and presentation.
• Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
• Add your favorite spices or herbs to the filling to enhance the flavor further.
• Make a big batch and freeze them for quick meals later.

Variation

You can get creative with the filling! Try adding black beans, corn, or different cheeses. You can also use quinoa or brown rice as an alternative to wild rice for a healthy twist.

FAQs

1. Can I use different types of meat?
   
   Yes, you can use any ground meat such as turkey, chicken, or even plant-based meats for a vegetarian option.

2. Can I make this recipe ahead of time?
   
   Yes, you can prepare the stuffed peppers a day in advance and keep them in the fridge. Just pop them in the slow cooker when you’re ready to cook.

3. Do I need to pre-cook the rice?
   
   Yes, make sure the rice is cooked before adding it to the beef mixture. This ensures everything is cooked properly during the slow cooking process.

Enjoy making and savoring these Slow Cooker Stuffed Bell Peppers with your family and friends!

Slow Cooker Stuffed Bell Peppers

A delicious and hearty one-pot meal featuring bell peppers stuffed with ground beef, rice, and cheese, cooked in a slow cooker for a tender and flavorful dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 320 kcal

Ingredients

  

Stuffed Peppers

• 6 large large bell peppers (any color) Fresh and firm for best flavor.
• 1 pound lean ground beef Can substitute with turkey or chicken.
• ½ cup chopped yellow onion
• 1 14-ounce can diced tomatoes
• 1 cup cooked wild rice Make sure rice is cooked before adding.
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 ½ cups shredded colby jack cheese (divided) Reserve ½ cup for topping.
• ¼ cup water Used at the bottom of the slow cooker.

Instructions

 

Preparation

• Cut off the tops of the bell peppers and scrape out the seeds and membranes. Set the peppers aside.
• In a large bowl, mix together the ground beef, chopped onion, diced tomatoes, cooked wild rice, Worcestershire sauce, salt, pepper, and 1 cup of the shredded cheese.
• Stuff each bell pepper with the beef mixture.
• Pour ¼ cup of water into the bottom of the slow cooker.

Cooking

• Place the stuffed peppers in the crockpot. Set to cook on LOW for 6 hours or on HIGH for 4 hours until the peppers are tender and the beef is fully cooked.
• About 15 minutes before serving, sprinkle the remaining ½ cup of cheese on top of the peppers. Put the lid back on to allow the cheese to melt.

Notes

Serve hot with a side salad or crusty bread. Optional toppings include sour cream or salsa. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Keyword Comfort Food, Easy Dinner, Hearty Meal, Slow Cooker, Stuffed Peppers