Slow Cooker Stuffed Bell Peppers Recipe
Featured in Crockpot.
Hearty, budget-friendly stuffed bell peppers cooked to tender perfection in your slow cooker, ideal for a cozy fall dinner.
I remember the first time I decided to tackle stuffed bell peppers in the slow cooker. It was one of those ridiculously busy Tuesdays, where I felt like I'd been chasing daylight all day. My little one was home from school, rumbling, and honestly, I just didn't have the energy for a big fuss. I had this idea, though, a vision of plump, colorful peppers, gently simmering, soaking up all the good flavors. So, I browned the beef, mixed in the rice and seasonings – a little of this, a little of that – and tucked them into my slow cooker with some tomato sauce. The aroma that filled the house hours later? Oh, my goodness. It was pure magic. My daughter, usually a picky eater, devoured hers. Even asked for seconds! It was one of those 'oops, I did something really right!' moments, and from then on, this recipe became a cherished fall tradition. It’s so simple, yet it feels so utterly comforting and elegant.
Why You'll Love It
- •**Effortless Elegance** - Just assemble and let your slow cooker do all the heavy lifting for a perfectly cooked meal.
- •**Budget-Friendly** - Uses simple, wholesome ingredients that won't break the bank, perfect for family dinners.
- •**Hearty & Satisfying** - A complete meal in one, packed with flavor and nourishing goodness that truly fills you up.
- •**Customizable Comfort** - Easily adapt the filling to suit your family's tastes or whatever you have on hand.
My friend Sarah tried this recipe last week, and she messaged me, 'Okay, you weren't kidding! These slow cooker stuffed bell peppers are a game-changer. I actually got to enjoy my evening instead of stressing about dinner, and the whole family raved about them. Even my husband, who usually says peppers are 'too healthy,' finished his entire plate!' Hearing that just makes my heart happy, you know? It's exactly why I love sharing these recipes.
Essential Ingredient Guide
- Bell Peppers: Choose firm, brightly colored peppers. Any color works, but I love the red, yellow, and orange for a pretty presentation. Green peppers have a slightly more bitter, earthy flavor.
- Ground Beef: Lean ground beef works wonderfully here. If you use a higher fat content, be sure to drain excess grease after browning.
- Rice: Cooked white or brown rice is perfect. It helps bind the filling and makes it wonderfully substantial. Leftover rice is a dream for this recipe!
- Tomato Sauce: This forms the base of your filling and the lovely simmering liquid. Look for good quality, plain tomato sauce to control the seasoning.
Complete Cooking Process
- •Use a good quality ground beef, or even a mix of beef and lamb for extra flavor.
- •Don't overcrowd your slow cooker; arrange peppers in a single layer if possible.
- •Halve peppers lengthwise for easier stuffing and serving.
- •Brown your meat before adding to the filling for deeper flavor.
- •Don't forget the seasonings in the filling; they make all the difference.
First, we get those beautiful bell peppers ready. Halve them lengthwise and scoop out all the seeds and membranes. You want a clean, open vessel for our delicious filling. A quick rinse, and they’re good to go, waiting patiently in the slow cooker.
Next, brown your ground beef in a skillet. Once it's nicely browned, drain any excess fat – we want flavor, not greasiness, right? Then, into a large bowl goes the beef, cooked rice, a portion of the tomato sauce, and all your lovely seasonings. Mix it all up with your hands; it’s the best way, honestly. Feel the textures, make sure everything is happy together.
Carefully spoon the hearty filling into each bell pepper half. Don't be shy, mound it up! This is where the magic really begins to take shape. Place these generously stuffed peppers directly into your slow cooker, arranging them snugly so they support each other.
Pour the remaining tomato sauce over and around the stuffed peppers. This liquid is what will keep them moist, infuse them with even more flavor, and create that lovely, rich base. Cover your slow cooker and let it do its thing. Low and slow is the secret here, letting all those flavors meld into pure comfort.
Once those peppers are fork-tender and the filling is bubbly and aromatic, they’re ready! Gently lift them out and serve them warm. A sprinkle of fresh parsley or a dollop of sour cream? Yes, please. It's truly a hug on a plate, a perfect fall dinner.
You Must Know
This slow cooker stuffed bell peppers recipe isn’t just about dinner; it’s about simplifying life without sacrificing that homemade goodness. It's about coming home to the scent of something wonderful simmering, knowing a comforting meal awaits. A little planning, a little patience, and a lot of love go into making this dish truly special. It’s those small, intentional moments in the kitchen that fill our homes with so much warmth, don’t you think?
The Magic of the Slow Cooker
Honestly, the slow cooker is my secret weapon for fall and winter. It transforms simple ingredients into something deeply flavorful with barely any effort. For these stuffed bell peppers, it means the peppers become incredibly tender without getting mushy, and the filling cooks through perfectly, absorbing all those delicious tomato-y notes. It's like having a little kitchen assistant, patiently creating dinner while you go about your day. Talk about a win-win!
Choosing Your Peppers
When I'm at the market, I always look for bell peppers that feel heavy for their size and have a firm, glossy skin. Any color works beautifully here, but I often mix them up – a red, a yellow, an orange – for that pop of color on the plate. Green peppers are lovely too, just know they have a slightly more robust, almost bitter edge compared to their sweeter counterparts. It's all about what you love, hon!
Rice vs. No Rice in Stuffed Peppers
Some folks skip the rice, but I really think it's the secret sauce for a truly satisfying stuffed pepper. The rice acts as a binder, yes, but it also absorbs all those wonderful meat and tomato juices, becoming incredibly flavorful itself. Plus, it stretches the meal a bit, making it even more budget-friendly. If you happen to have leftover cooked rice, even better – it shaves off a few minutes of prep!
A Little Something Extra
Don't be afraid to get a little creative with your filling! Sometimes I add a dash of smoked paprika for a deeper, richer flavor, or a sprinkle of dried oregano and basil for an Italian twist. A little shredded cheddar or mozzarella mixed into the filling, or melted on top during the last 30 minutes of cooking, takes these from delicious to absolutely divine. It’s your kitchen, play around!
You Must Know
- •Don't skip browning the ground beef; it adds a foundational layer of flavor.
- •Arrange peppers snugly in the slow cooker to prevent them from tipping over.
- •Taste your filling before stuffing to adjust seasonings; raw meat is fine for a quick taste check!
- •For softer peppers, you can par-boil them for 5-7 minutes before stuffing.
This slow cooker stuffed bell peppers recipe isn’t just about making dinner; it’s about creating a moment. A moment of ease in a busy week, a moment of comfort around the dinner table, a moment where simple ingredients transform into something truly special. It’s these kinds of recipes that remind me why I love being in the kitchen so much – the alchemy of it all, the way food connects us, nourishes us, and brings so much joy. Give it a try, you won't regret it!
Frequently Asked Questions
→Can I use different ground meat?
Absolutely! Ground turkey or lamb would work wonderfully. Adjust cooking time slightly if needed, but for slow cooking, it’s generally similar.
→Can I make this vegetarian?
Yes! Substitute the ground beef with cooked lentils, quinoa, or a plant-based ground meat alternative. Add more vegetables like diced mushrooms or zucchini.
→Do I have to brown the meat first?
While you *can* skip it, browning the meat adds a depth of flavor that you'll really miss if you don't. It's worth the extra step, I promise!
→What if my peppers aren't sitting upright?
Arrange them as snugly as possible. If they still wobble, you can try trimming a tiny bit off the bottom *if* they're really unstable, but usually, nestling them together works.
Slow Cooker Stuffed Bell Peppers Recipe
Enjoy slow cooker stuffed bell peppers this fall! This budget-friendly recipe is easy to prepare and incredibly satisfying for cozy dinners.
Timing
Prep Time
20 Minutes
Cook Time
3-4 Hours (High) or 6-8 Hours (Low)
Total Time
3-8 Hours (depending on setting)
Recipe Details
Ingredients
For the Peppers
- 016 large bell peppers (any color), halved lengthwise, seeds removed
For the Filling
- 011 tbsp olive oil
- 021 lb lean ground beef
- 031 medium yellow onion, finely diced
- 042 cloves garlic, minced
- 051 cup cooked white or brown rice
- 061 (8 oz) can tomato sauce, divided
- 071/2 tsp salt
- 081/4 tsp black pepper
- 091 tsp dried oregano
- 101/2 tsp dried basil
- 111 tbsp Worcestershire sauce
For the Slow Cooker
- 011 (15 oz) can tomato sauce (additional, for simmering)
- 021/2 cup water or beef broth
- 03Optional: fresh parsley, chopped, for garnish
- 04Optional: shredded cheese (cheddar or mozzarella) for topping
Instructions
First things first, get your peppers ready! Halve each bell pepper lengthwise and carefully scoop out all the seeds and membranes. Give them a quick rinse. Place them, cut-side up, in your slow cooker. If they're a bit wobbly, try to nestle them tightly together. It's like a little pepper puzzle!
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned. Drain any excess grease – nobody wants a greasy pepper, right? Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes. Oh, the aroma already!
Transfer the browned beef, onion, and garlic mixture to a large mixing bowl. Add the cooked rice, half of the first 8 oz can of tomato sauce (about 4 oz), salt, pepper, oregano, basil, and Worcestershire sauce. Get your hands in there (or use a spoon, if you prefer!) and mix everything until it's thoroughly combined. This is where the magic happens, taste a tiny bit of the raw mixture to adjust seasonings if you dare!
Carefully spoon the beef and rice mixture into each bell pepper half, mounding it up generously. Place the stuffed peppers into the slow cooker. They should be cozy in there.
In a separate bowl, whisk together the remaining 8 oz can of tomato sauce (the one specifically for simmering, and the other half of the first can if you didn't use it all) and the water or beef broth. Pour this lovely sauce over and around the stuffed peppers in the slow cooker. This liquid will become our savory braising bath!
Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender and the filling is cooked through and bubbly. If you're adding cheese, sprinkle it on top during the last 30 minutes of cooking. Serve warm, perhaps with a sprinkle of fresh parsley. Honestly, it's just divine.
Notes & Tips
- 1Feel free to experiment with different cheeses like mozzarella, provolone, or even a spicy jack for a kick.
- 2If you like a richer sauce, you can add a splash of beef broth to the tomato sauce poured into the slow cooker.
- 3For an extra layer of flavor, sometimes I brown the peppers slightly in a hot skillet before putting them in the slow cooker, it gives them a nice char!
- 4Remember that slow cooker times can vary slightly, so always check for tenderness.
Tools You'll Need
- •**Choose sturdy peppers** - They hold their shape better during the long cooking process.
- •**Don't skip browning the beef** - This step adds incredible depth of flavor to your filling.
- •**Pack the peppers tightly** - A snug fit helps them stand upright and cook evenly.
- •**Taste and adjust seasonings** - Before stuffing, ensure your filling is seasoned to perfection.