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.
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.