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Slow Cooker Stuffed Peppers
These Slow Cooker Stuffed Peppers are the ultimate easy comfort food dinner! Tender bell peppers are stuffed with a hearty mixture of ground beef, rice, tomatoes, and savory seasonings, then cooked low and slow until perfectly tender.
Ingredients
Slow Cooker Stuffed Peppers
- 6 bell peppers, tops cut off and seeds and ribs removed
- 3 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 6 cloves garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 14.5 ounces fire roasted tomatoes
- 24 ounces tomato sauce
- 2 tbsp worcestershire sauce
- 2 cups shredded sharp cheddar cheese, divided
Mexican Stuffed Peppers
- 6 bell peppers, tops cut off and seeds and ribs removed
- 1 lb ground beef, uncooked
- 1 onion, diced
- 1 cup rice, cooked (mexican, brown rice, or white rice)
- 1 1/2 cups red enchilada sauce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cups shredded Mexican cheese, plus more for topping, if desired
- 1/2 tbsp chili powder
- 1/2 tbsp ground cumin
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium high heat. Add in onion, diced bell pepper tops and saute for 4-5 minutes or until they start to get some color on them.Add in garlic and seasoning and sauté for 1 more minute.
- Stir in fire roasted tomatoes, tomato sauce and Worcestershire sauce.Add half of the tomato sauce to the bottom of a slow cooker.
- Add the remaining tomato sauce (reserve 1 cup) to a large bowl along with the raw ground beef, cooked rice and 1 cup shredded cheese. Mix to combine (I usually just use my hands)
- Stuff the peppers with filling then transfer to the slow cooker. Top each pepper with the remaining 1 cup of reserved tomato sauce and the remaining 1 cup of cheese.
- Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees.
Mexican Stuffed Peppers
- Heat 2 tbsp olive oil in a large skillet over medium high heat. Add in onion, diced bell pepper tops and saute for 4-5 minutes or until they start to get some color on them.Add in garlic and seasoning and sauté for 1 more minute.
- Add the sautéed vegetables to a large bowl along with the raw ground beef, cooked rice, beans, corn, enchilada sauce, 1 cup of cheddar cheese and spices.
- Stuff the peppers with filling then transfer to the slow cooker. Top each pepper with the remaining 1 cup of cheese.
- Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees.
Notes
- Nutrition facts are for 1 Slow Cooker Stuffed Pepper (not the Mexican stuffed peppers)
- Choose peppers that are similar in size. This helps them cook at the same rate. Look for peppers with flatter bottoms so they stand upright easily in the slow cooker.
- Keep the peppers upright. Arrange the peppers snugly in the slow cooker so they support one another and don't tip over while cooking.
- Don't add too much liquid. Bell peppers release quite a bit of moisture as they cook, so you don't need a lot of additional liquid or water to the slow cooker. Too much can make the peppers watery.
- Avoid overcooking. You want the peppers tender but still sturdy enough to hold the filling. Overcooking can cause them to become too soft and fall apart.
Nutrition Information
Calories: 603kcalCarbohydrates: 27gProtein: 30gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 110mgSodium: 1228mgPotassium: 1111mgFiber: 7gSugar: 15gVitamin A: 6013IUVitamin C: 198mgCalcium: 418mgIron: 5mg