Slow Cooker Stuffed Bell Peppers
A comforting one-pot meal packed with flavorful meat and rice, infused with spices and topped with melted cheese. Perfect for family dinners or gatherings.
Ingredients
For the Stuffed Peppers
- 4 bell peppers Choose colorful bell peppers for visual appeal.
- 1 lb ground meat (beef, turkey, or chicken) Can be substituted with plant-based ground meat or cooked lentils.
- 1 cup cooked rice Quinoa or couscous can be used as alternatives.
- 1 can diced tomatoes Fresh tomatoes or tomato sauce can be used instead.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- to taste salt and pepper Season to taste.
- 1 cup shredded cheese (optional) Use your favorite cheese.
Instructions
Preparation
- Cut the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, combine the ground meat, cooked rice, diced tomatoes, garlic powder, onion powder, chili powder, and season with salt and pepper. Mix until fully combined.
- Generously fill each bell pepper with the meat-rice mixture. Press down gently to ensure they are packed well.
- Arrange the stuffed bell peppers upright in the slow cooker. If the peppers don’t fit, trim the bottom lightly.
Cooking
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours.
- If using cheese, sprinkle it on top during the last 30 minutes of cooking.
Serving
- Carefully remove the stuffed peppers from the slow cooker and serve warm.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.