Slow Cooker Stuffed Peppers

These slow cooker stuffed bell peppers transform simple ingredients into a hearty, colorful meal with minimal effort. The peppers soften to perfection while the savory filling develops rich flavors as it simmers throughout the day. I particularly love how this recipe combines the sweetness of bell peppers with a robust meat and rice mixture, creating a perfectly balanced one-dish meal that's both nutritious and satisfying.

The first time I made these stuffed peppers, my skeptical teenager actually asked for seconds. The slow cooking method completely transforms the texture of the peppers, making them tender without being mushy—something that's hard to achieve when baking them in the oven.

Ingredients

• 4 large bell peppers (any color): Look for peppers with flat bottoms so they stand upright easily. Red and orange peppers offer a sweeter flavor, while green peppers provide a more earthy taste.
• 1 lb ground beef or turkey: 85/15 blend offers good flavor without excessive fat. For beef lovers, choose grass-fed for better nutrition. Turkey makes a lighter alternative.
• 1 cup cooked rice: Pre-cooking the rice ensures proper texture. Brown rice adds nutrition and nuttiness, while white rice provides a milder backdrop.
• 1 can (15 oz) diced tomatoes, drained: Fire-roasted varieties add extra depth. Drain well to prevent a soggy filling.
• 1 small onion, chopped: Yellow onions provide the best balance of sweetness and flavor. Dice finely for even distribution.
• 2 cloves garlic, minced: Fresh garlic is essential; look for firm bulbs with tight skin and mince just before using for maximum flavor.
• 1 tsp Italian seasoning: This herb blend adds complexity without requiring multiple spice jars. Quality matters here—look for vibrant color and strong aroma.
• Salt and pepper, to taste: Kosher salt and freshly ground pepper make a noticeable difference.
• 1 cup shredded cheese: Freshly shredded cheese melts better than pre-packaged. Sharp cheddar offers tang, while mozzarella provides that satisfying cheese pull.
• Fresh parsley, for garnish: Adds a pop of color and fresh flavor. Italian flat-leaf parsley has more flavor than curly varieties.

Cooking Instructions

Step 1:

Carefully slice the tops off each bell pepper about half an inch from the top, creating a "lid." Remove the white membrane and seeds from inside using a spoon, giving a gentle scrape around the interior walls. If needed, slice a tiny bit off the bottom (without creating a hole) to help peppers stand upright. Rinse the inside and outside of peppers under cool water and pat them dry with paper towels.

Step 2:

Heat a large skillet over medium heat without adding oil—the natural fat from the meat will render out. Add the ground meat, breaking it apart with a wooden spoon. When it's about halfway cooked (still showing some pink), add the chopped onions and minced garlic. Continue cooking until meat is no longer pink and onions are translucent, about 5-7 minutes total. Drain the mixture in a colander to remove excess fat, pressing lightly with paper towels if needed.

Step 3:

Return the meat mixture to the bowl and add the pre-cooked rice, drained diced tomatoes, Italian seasoning, ¾ teaspoon salt and ¼ teaspoon black pepper. Stir thoroughly until all ingredients are evenly incorporated. Take a small taste and adjust seasonings if needed—the filling should be well-seasoned as the peppers themselves will dilute the flavor.

Step 4:

Pour ½ cup of water into the bottom of your slow cooker. This creates steam to help cook the peppers evenly. Spoon the meat and rice mixture generously into each hollow pepper, pressing down gently with the back of your spoon to eliminate air pockets. Fill them just to the top without mounding (the filling will expand slightly). Place the stuffed peppers upright in your slow cooker, arranging them so they support each other.

Step 5:

Cover the slow cooker with its lid and set to LOW for 6-7 hours or HIGH for 3-4 hours. The peppers are done when they're tender enough to easily pierce with a fork but still hold their shape. Different slow cookers vary in temperature, so check at the earlier end of the time range your first time making this recipe.

Step 6:

When the peppers are tender, sprinkle the shredded cheese evenly over each pepper, about ¼ cup per pepper. Replace the lid and cook for an additional 10-15 minutes until the cheese is completely melted and starting to bubble. Just before serving, sprinkle with freshly chopped parsley for color and a bright, fresh flavor contrast.

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Green bell peppers were always my mother's favorite for this recipe—she insisted they held up better in slow cooking. While I personally prefer the sweetness of red peppers, there's something nostalgic about biting into a tender green pepper stuffed with savory meat and rice that takes me right back to Sunday family dinners at her table.

Make-Ahead Magic

These stuffed peppers are perfect for busy weeknights when planned ahead. You can prepare the entire filling up to two days in advance and store it in an airtight container in the refrigerator. The morning of cooking, simply hollow out your peppers, fill them with the pre-made mixture, and set your slow cooker. I've found that preparing components ahead actually improves the flavor as the spices have more time to meld together. For really hectic weeks, I often double the filling recipe and freeze half, which cuts my prep time in half the next time I make this dish.

Creative Variations for Every Diet

Don't feel limited by the traditional recipe—stuffed peppers are incredibly versatile. For vegetarians, substitute the meat with a mixture of black beans and quinoa, which provides complete protein and wonderful texture. Mediterranean lovers might enjoy using ground lamb with feta cheese and a sprinkle of fresh mint at the end. For those following low-carb diets, replace the rice with riced cauliflower mixed with extra vegetables like zucchini and mushrooms. I've experimented with dozens of variations over the years, and the slow-cooker method works beautifully for all of them, gently melding the flavors while maintaining the structural integrity of the peppers.

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Serving Suggestions and Pairings

These stuffed peppers stand alone as a complete meal, but thoughtful sides can elevate the entire dining experience. A simple green salad with tangy vinaigrette provides a fresh counterpoint to the richness of the stuffed peppers. During cooler months, I love serving them alongside crusty sourdough bread for sopping up the flavorful juices that collect in the pepper cavity. For wine pairings, the versatility of this dish works well with medium-bodied reds like Chianti or Merlot that complement the savory filling without overwhelming the sweet pepper flavor. If you're hosting guests, consider setting out additional toppings like sour cream, sliced avocado, or hot sauce to allow everyone to customize their serving.

Frequently Asked Questions

→ Can I use a different meat for the filling?

Yes, you can use ground chicken, pork, or even plant-based meat alternatives for the filling. Adjust seasoning to suit the chosen protein.

→ What type of rice works best?

Both white and brown rice work well. You can also experiment with quinoa or cauliflower rice for a twist on the texture and nutrition.

→ Can I prepare this dish in advance?

Absolutely! You can make the filling and stuff the peppers a day ahead. Store them covered in the refrigerator, and cook when ready.

→ How do I ensure the peppers stay upright in the slow cooker?

To keep peppers upright, trim their bottoms slightly if needed to create a flat base or pack them closely together to support each other.

→ Can I use fresh tomatoes instead of canned?

Yes, chopped fresh tomatoes can be substituted for canned diced tomatoes. Drain excess liquid if the mixture appears too watery.