Slow Cooker Stuffed Bell Peppers
Get ready to savor the ultimate comfort food with these Slow Cooker Stuffed Bell Peppers—an easy and satisfying recipe perfect for busy weeknights or meal prep. These vibrant bell peppers, stuffed with a hearty blend of seasoned ground beef (or turkey), tender rice, and savory tomatoes, are slow-cooked to perfection in a flavorful broth. Topped with gooey melted cheddar cheese, this dish combines rich, homecooked flavors with the convenience of set-it-and-forget-it cooking. With minimal prep time and a hands-off cooking process, this recipe is as simple as it is delicious, making it ideal for family dinners. Serve these tender, cheesy peppers with a sprinkle of fresh parsley or Parmesan for a wholesome, soul-warming meal. Whether you're looking for an easy slow cooker recipe, a stuffed pepper classic, or a cozy dinner idea, this dish has it all.
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Recipe Information
Ingredients
- 6 pieces Bell peppers (any color)
- 1 pound Ground beef (or ground turkey)
- 1 cup White or brown rice (cooked)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 14.5 ounces Canned diced tomatoes (with juices)
- 8 ounces Tomato sauce
- 1 cup Shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken or vegetable broth
- 1 tablespoon Olive oil
Instructions
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
In a skillet over medium heat, heat the olive oil. Add the diced onion and cook for 3-4 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, approximately 5-7 minutes. Drain any excess grease.
Stir in the cooked rice, minced garlic, Italian seasoning, salt, black pepper, and half of the diced tomatoes. Cook for 2-3 minutes to combine the flavors.
Stuff each bell pepper with the meat and rice mixture, pressing down gently to fill them completely.
Pour the chicken or vegetable broth and the remaining diced tomatoes (with juices) into the bottom of the slow cooker.
Place the stuffed bell peppers upright in the slow cooker. If necessary, trim the bottoms slightly so they sit flat.
Spoon a little tomato sauce over the tops of the stuffed peppers, and cover the slow cooker with its lid.
Cook on low for 4-5 hours or on high for 2-3 hours, until the peppers are tender.
In the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the tops of the peppers, cover, and let the cheese melt.
Carefully remove the peppers from the slow cooker and serve warm. Optionally, garnish with fresh parsley or grated Parmesan cheese.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 762 mg | 16% | |
*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.
