Slow Cooker Stuffed Bell Peppers
Delicious and nutritious stuffed bell peppers made easier with the slow cooker, combining meat, rice, and vegetables for a comforting meal.
Ingredients
Bell Peppers
- 4 pieces bell peppers Cut the tops off and remove seeds.
Filling
- 1 pound ground meat (beef, turkey, or chicken)
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 cup shredded cheese (optional) Add during last 30 minutes of cooking.
Instructions
Preparation
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the ground meat, cooked rice, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper. Mix until well combined.
- Generously fill each bell pepper with the meat mixture, packing it down gently.
- Place the stuffed peppers upright in the slow cooker. Pour a small amount of water into the bottom to help steam the peppers.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is cooked through and the peppers are tender.
- If desired, sprinkle cheese on top of the stuffed peppers during the last 30 minutes of cooking.
- Once cooked, serve the stuffed peppers warm and enjoy.
Notes
For best flavor, use fresh ingredients and herbs. Customize the filling with other vegetables or grains as desired. Do not overstuff the peppers.