My Own Slow Cooker Stuffed Bell Peppers
Transform your weeknight dinner routine with "My Own Slow Cooker Stuffed Bell Peppers," a comforting and flavor-packed recipe that combines the heartiness of seasoned ground beef (or turkey), tender bell peppers, and wholesome cooked rice in a delicious, slow-cooked masterpiece. Each pepper is generously stuffed with a savory filling of sautéed onions, garlic, Italian seasoning, and melty shredded cheese, making it a rich yet balanced meal. Simmered low and slow in a zesty tomato sauce, these peppers become irresistibly tender while maintaining their vibrant color. Top them off with extra cheese, a sprinkle of parmesan, and fresh parsley for a show-stopping finish. Perfect for meal prepping or family dinners, this one-pot recipe requires just 20 minutes of prep time, letting your slow cooker do the rest. Packed with flavor and easy to customize, these stuffed bell peppers are a must-try for wholesome yet indulgent comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole bell peppers (any color)
- 1 pound ground beef (or ground turkey)
- 1 cup cooked white or brown rice
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 0.5 cup diced onion
- 2 cloves minced garlic
- 1.5 cups tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup parmesan cheese (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Rinse and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring frequently.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Stir in the cooked rice, 1/2 cup of the shredded cheese, 1/2 cup of the tomato sauce, Italian seasoning, salt, and black pepper. Mix until well combined.
Stuff each prepared bell pepper with the meat and rice mixture, packing it tightly but leaving a little space at the top.
Pour the remaining 1 cup of tomato sauce into the bottom of the slow cooker to create a base layer.
Arrange the stuffed bell peppers upright in the slow cooker, ensuring they fit snugly without tipping over.
Cover the slow cooker with the lid and cook on low for 4-5 hours, or until the peppers are tender.
During the last 15 minutes of cooking, sprinkle the remaining shredded cheese over the tops of the peppers and allow it to melt.
Carefully remove the stuffed peppers from the slow cooker using tongs and place them on serving plates.
If desired, garnish with grated parmesan cheese and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 48.0 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1705 mg | 131% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
