I can almost smell my grandma’s kitchen just thinking about this recipe. Every fall, as the leaves started to turn, she’d make a big batch of stuffed peppers – the aroma of cooked peppers, savory ground meat, and rice simmering all day was pure autumnal comfort. Now, I’ve put my own spin on her classic, making it even easier with the slow cooker, and let me tell you, these Easy Slow Cooker Stuffed Bell Peppers – Cheap Fall Recipes are a total game-changer. Today, I’m sharing all my secrets for the most amazing Easy Slow Cooker Stuffed Bell Peppers – Cheap Fall Recipes you’ll ever make!
Easy Slow Cooker Stuffed Bell Peppers: A Budget-Friendly Fall Favorite
Fall is all about cozy comfort food, and nothing says “cozy” quite like a warm, flavorful stuffed bell pepper. But sometimes, those classic recipes can feel like a lot of work, especially on a busy weeknight. That’s where the magic of the slow cooker comes in! This recipe for slow cooker stuffed bell peppers is not only incredibly easy, but it’s also a fantastic way to stretch your grocery budget. We’re using simple, affordable ingredients to create a dish that’s packed with flavor and completely satisfying.
These peppers are perfect for meal prepping, too. Make a big batch on Sunday, and you’ll have delicious, healthy lunches or dinners ready to go all week long. Trust me, your future self will thank you!
Why You’ll Love This Recipe
- It’s incredibly easy: Seriously, just a little prep work in the morning, and the slow cooker does the rest.
- It’s budget-friendly: We’re using affordable ingredients like ground beef (or turkey!), rice, and canned tomatoes.
- It’s packed with flavor: A blend of herbs, spices, and a touch of tomato sauce creates a symphony of deliciousness.
- It’s healthy and satisfying: Loaded with veggies and protein, these peppers are a complete and balanced meal.
- It’s perfect for meal prepping: Make a big batch and enjoy leftovers all week long.
The Ultimate Slow Cooker Stuffed Bell Peppers Recipe
Alright, let’s get cooking! This recipe is so straightforward, even beginner cooks can nail it. Don’t be intimidated by the list of ingredients – it’s mostly pantry staples that you probably already have on hand.
Ingredients:
- 6 large bell peppers (any color, or a mix for a beautiful presentation!)
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 cup cooked rice (white, brown, or even quinoa works great!)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (or mozzarella, or your favorite cheese!) – optional
- 1/4 cup chopped fresh parsley, for garnish (optional)
Equipment:
- Slow cooker
- Large skillet
- Mixing bowl
- Knife
- Cutting board
Step-by-Step Instructions:
- Prep the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out. This is a crucial step – you want to make sure there are no stray seeds lurking inside!
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef (or turkey). Break it up with a spoon as it cooks. Drain off any excess grease. Trust me, this step adds a ton of flavor. Don’t skip it!
- Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the browned meat. Cook until the onion is softened and translucent, about 3-5 minutes. The aroma at this point is absolutely heavenly!
- Combine the Filling: In a large mixing bowl, combine the browned meat mixture, cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Mix well to combine. You want to ensure all the ingredients are evenly distributed for maximum flavor in every bite.
- Stuff the Peppers: Spoon the filling into the prepared bell peppers, packing it in firmly but gently. Don’t overstuff them, or they might burst in the slow cooker. Leave a little room at the top for the rice to expand.
- Arrange in the Slow Cooker: Stand the stuffed peppers upright in the slow cooker. If necessary, trim the bottoms of the peppers slightly so they sit flat. You might need to nestle them close together to keep them upright.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and the filling is heated through. The cooking time can vary depending on your slow cooker, so keep an eye on them.
- Add Cheese (Optional): During the last 30 minutes of cooking, sprinkle the shredded cheese over the tops of the stuffed peppers. Let it melt and get bubbly. This adds a delicious creamy element, but it’s totally optional if you’re watching your calories or prefer to keep it dairy-free.
- Garnish and Serve: Carefully remove the stuffed peppers from the slow cooker and transfer them to plates. Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
Success Tips for Perfect Slow Cooker Stuffed Bell Peppers
Want to ensure your slow cooker stuffed bell peppers are a total triumph? Here are my top tips for achieving pepper perfection:
- Don’t Overcook the Rice: Using slightly undercooked rice in the filling will prevent it from becoming mushy during the slow cooking process. Aim for al dente!
- Use a Variety of Peppers: A mix of red, yellow, and orange bell peppers not only looks beautiful but also adds a slightly different flavor profile to each pepper.
- Adjust the Seasoning to Your Taste: Feel free to add a pinch of red pepper flakes for a little heat, or a dash of Worcestershire sauce for extra umami.
- Prevent Soggy Peppers: If you find that your peppers are releasing a lot of liquid during cooking, you can add a tablespoon of cornstarch to the filling to help thicken it up. Alternatively, you can carefully drain some of the excess liquid halfway through the cooking time.
- Make it Vegetarian: Easily adapt this recipe for a vegetarian option by using lentils, cooked quinoa, or crumbled tofu in place of the ground meat. You can also add more vegetables like chopped zucchini, mushrooms, or carrots to the filling.
Variations and Add-Ins
The beauty of this recipe is how easily you can customize it to your liking. Here are a few ideas to get you started:
- Italian Style: Add a tablespoon of Italian seasoning to the filling, and use mozzarella cheese for the topping.
- Mexican Style: Add a can of black beans, a can of corn, and a packet of taco seasoning to the filling. Top with shredded cheddar cheese and a dollop of sour cream.
- Spicy Style: Add a chopped jalapeño pepper or a pinch of red pepper flakes to the filling.
- Mediterranean Style: Add chopped Kalamata olives, feta cheese, and a squeeze of lemon juice to the filling.
- Add some greens: A handful of chopped spinach or kale adds extra nutrients to the filling. Just be sure to chop them finely.
Serving Suggestions
These stuffed bell peppers are a complete meal on their own, but if you want to round out your dinner, here are a few serving suggestions:
- A simple side salad
- Crusty bread for soaking up the delicious sauce
- Roasted vegetables
- A dollop of sour cream or Greek yogurt
And speaking of cozy fall recipes, if you are looking for another easy flavorful meal, you should really try the Spicy Ginger Chicken Delight. It’s a flavorful and aromatic dish that’s perfect for a chilly evening.
Make-Ahead and Freezing Instructions
Want to get ahead of the game? Here’s how to make these stuffed bell peppers in advance:
- Make-Ahead: You can assemble the stuffed peppers up to 24 hours in advance and store them in the refrigerator. Just add a few minutes to the cooking time when you’re ready to cook them.
- Freezing: To freeze, let the cooked stuffed peppers cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat them in the microwave, but they might not be as crispy.
Another easy and versatile meal option is the Teriyaki Chicken Rice Bowl. It’s quick to prepare and can be customized with your favorite toppings.
Nutritional Information (Approximate, per pepper)
Note: Nutritional information is approximate and may vary depending on the specific ingredients used.
- Calories: 350-450
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 30-40g
- Fiber: 5-7g
These numbers are just estimates, of course. You can adjust the recipe to fit your specific dietary needs and preferences. For example, using ground turkey instead of ground beef will significantly reduce the fat content.
Final Thoughts
These Easy Slow Cooker Stuffed Bell Peppers are a guaranteed crowd-pleaser. They’re easy to make, budget-friendly, and incredibly delicious. Whether you’re looking for a comforting weeknight dinner or a make-ahead meal prep option, this recipe is sure to become a staple in your kitchen. So gather your ingredients, dust off your slow cooker, and get ready to enjoy the flavors of fall!
How can I make these slow cooker stuffed peppers vegetarian?
You can easily adapt this recipe by using lentils, cooked quinoa, or crumbled tofu in place of the ground meat. You can also add more vegetables like chopped zucchini, mushrooms, or carrots to the filling.
Can I prepare the stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers up to 24 hours in advance and store them in the refrigerator. Just add a few minutes to the cooking time when you’re ready to cook them.
What are some variations I can make to the filling?
You can try Italian style (Italian seasoning, mozzarella cheese), Mexican style (black beans, corn, taco seasoning), Spicy style (jalapeño pepper or red pepper flakes), or Mediterranean style (Kalamata olives, feta cheese, lemon juice).
How long can I freeze the cooked stuffed bell peppers?
You can freeze the cooked stuffed peppers for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before reheating.
Easy Slow Cooker Stuffed Bell Peppers
Ingredients
Equipment
Method
- Prep the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef (or turkey) with olive oil. Break it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the browned meat. Cook until the onion is softened and translucent, about 3-5 minutes.
- Combine the Filling: In a large mixing bowl, combine the browned meat mixture, cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Mix well to combine.
- Stuff the Peppers: Spoon the filling into the prepared bell peppers, packing it in firmly but gently. Leave a little room at the top for the rice to expand.
- Arrange in the Slow Cooker: Stand the stuffed peppers upright in the slow cooker. If necessary, trim the bottoms of the peppers slightly so they sit flat. You might need to nestle them close together to keep them upright.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and the filling is heated through.
- Add Cheese (Optional): During the last 30 minutes of cooking, sprinkle the shredded cheese over the tops of the stuffed peppers. Let it melt and get bubbly.
- Garnish and Serve: Carefully remove the stuffed peppers from the slow cooker and transfer them to plates. Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
