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Easy slow cooker stuffed bell peppers, a cheap and delicious fall recipe, are pictured in a colorful and appetizing display.

Easy Slow Cooker Stuffed Bell Peppers

These slow cooker stuffed bell peppers are a comforting and budget-friendly meal perfect for fall. This easy recipe involves browning meat, combining it with rice and tomatoes, stuffing the mixture into bell peppers, and slow-cooking them to tender perfection. Perfect for a weeknight dinner or meal prepping.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers any color
  • 1 pound ground beef or ground turkey
  • 1 cup cooked rice white, brown, or quinoa
  • 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, optional
  • 1/4 cup chopped fresh parsley, for garnish optional
  • 1 tablespoon olive oil

Equipment

  • Slow cooker
  • Large Skillet
  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Spoon or spatula

Method
 

  1. Prep the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Notes

For best results, use slightly undercooked rice to prevent mushiness. A mix of different colored bell peppers adds visual appeal and subtle flavor variations. Adjust seasoning to your preference; add red pepper flakes for heat or Worcestershire sauce for umami. To prevent soggy peppers, consider adding a tablespoon of cornstarch to the filling. These peppers can be assembled up to 24 hours in advance. To freeze, let cooked peppers cool, wrap individually, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.