Description
These Slow Cooker Stuffed Bell Peppers are the ultimate set-it-and-forget-it comfort food. Made with tender bell peppers filled with seasoned meat, rice, tomatoes, and topped with melty cheese, this cozy dish is perfect for busy weeknights or meal prep. It’s easy, customizable, and oh-so satisfying!
Ingredients
6 bell peppers, tops cut off and seeds removed
1 pound ground beef or turkey
1 cup cooked rice
1 onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup shredded cheese (cheddar or mozzarella), divided
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
In a large bowl, combine ground meat, cooked rice, onion, garlic, diced tomatoes, half the cheese, Italian seasoning, salt, and pepper. Mix until fully combined.
Stuff each bell pepper with the mixture and stand them upright in the slow cooker.
Cover and cook on low for 6–8 hours or high for 3–4 hours until the peppers are tender.
In the last 30 minutes of cooking, sprinkle the remaining cheese on top of each pepper.
Serve warm, topped with fresh herbs or a dollop of sour cream if desired.
Notes
Swap ground meat for plant-based crumbles to make it vegetarian.
Add black beans or corn for a Tex-Mex twist.
Use cauliflower rice for a low-carb version.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg