These Slow Cooker Stuffed Peppers is one of my favorite recipes. These peppers are loaded with flavor and so simple to make.
I love an easy slow cooker recipe. Just get it all prepped and then walk away until it’s time to eat! These Slow Cooker Stuffed Peppers are so full of flavor and one of my favorite recipes.
How to make Slow Cooker Stuffed Peppers:
Step one: Start by preparing your slow cooker with nonstick cooking spray.
Step two: Next prepare your peppers by cutting the top of each bell pepper then clean out the inside by removing the ribs and seeds. Place in your off slow cooker to fill later.
- Tip: I like to use yellow, red, and orange bell peppers but green would work fine for this recipe if you prefer them.
Step three: Next cook your rice according to package directions then set aside once cooked.
Step four: Meanwhile, in a skillet cook and crumble ground beef. When almost done drain fat as needed then add in diced onion and season with salt and pepper. Add minced garlic the last 20 seconds then remove from heat.
- Tip: Adding the garlic into early could cause it to burn so toss it in at the end will help with that.
Step five: Mix together cooked rice, beef, crushed tomatoes, and 1 cup of shredded cheese. Once it’s mixed together well fill each pepper with this mixture.
Cooking Directions:
Step six: Cook on low for 4-5 hours or until peppers are cooked and soft. Once they are cooked top each pepper with remaining cheese then cover in the slow cooker for 3-4 minutes until cheese is melted. Then remove from the slow cooker and serve.
Stuffed Pepper Recipe:
Here are even more yummy stuffed pepper recipes that I think you will love.
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Slow Cooker Stuffed Peppers
Ingredients
- 7 bell peppers
- 1 cup instant white rice
- 1 pound ground beef
- 1 cup diced onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 28 oz crushed tomatoes
- 2 cups shredded cheddar cheese
Instructions
- Prepare your slow cooker with nonstick cooking spray.
- Cut the top of each bell pepper then clean out the inside by removing the ribs and seeds. Place in your off slow cooker to fill later.
- Cook rice according to package directions. Once done set aside.
- Meanwhile, in a skillet cook and crumble ground beef. When almost done drain fat as needed then add in diced onion and season with salt and pepper. Add minced garlic the last 20 seconds then remove from heat.
- Mix together cooked rice, beef, crushed tomatoes, and 1 cup of shredded cheese. Fill each pepper with this mixture.
- Cook on low for 4-5 hours or until peppers are cooked and soft. Top each pepper with remaining cheese then cover in the slow cooker for 3-4 minutes until cheese is melted. Remove from slow cooker and serve.
Notes
- I like to use yellow, red, and orange bell peppers but green would work fine for this recipe if you prefer them.
- Adding the garlic into early could cause it to burn so toss it in at the end will help with that.
Nutrition
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