Slow Cooker Stuffed Peppers

When it comes to comfort food that’s both satisfying and effortless, Slow Cooker Stuffed Peppers are a game-changer. This recipe transforms simple ingredients into a flavorful, wholesome dish that practically cooks itself. Perfect for busy weeknights or lazy weekends, these stuffed peppers are packed with savory goodness and a touch of warmth from aromatic spices. Let’s get started on this crowd-pleasing meal.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb (450g) ground beef or turkey
• 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz/425g) diced tomatoes, undrained
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup beef or vegetable broth
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Prepare the Peppers
Choose bell peppers that are firm and evenly shaped to ensure they hold their form during cooking. Slice off the tops and remove the seeds and membranes, creating a hollow cavity. Rinse the peppers under cold water and set them aside.

2. Make the Filling
In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it into small crumbles. Drain any excess fat. Add the diced onion and minced garlic, sautéing until softened and fragrant. Stir in the cooked rice, diced tomatoes (with their juices), smoked paprika, oregano, cumin, salt, and pepper. Mix well to combine, allowing the flavors to meld. Remove from heat and fold in half of the shredded cheese, creating a rich, cohesive filling.

3. Stuff the Peppers
Spoon the filling mixture into each bell pepper, packing it gently but firmly. Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly without toppling over. Pour the broth into the bottom of the slow cooker to create steam and prevent sticking.

4. Cook to Perfection
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The peppers should become tender but still hold their shape, while the filling absorbs the savory flavors of the broth and spices.

5. Add the Finishing Touch
About 15 minutes before serving, sprinkle the remaining shredded cheese over the tops of the peppers. Cover again to allow the cheese to melt into a gooey, golden layer. Garnish with fresh parsley or cilantro for a burst of color and freshness.

Serving Suggestions

Serve these Slow Cooker Stuffed Peppers as a complete meal on their own or pair them with a crisp green salad or crusty bread for a more substantial spread. They’re also fantastic as leftovers, as the flavors deepen overnight.

Why This Recipe Stands Out

What makes this recipe exceptional is its simplicity and adaptability. The slow cooker does all the heavy lifting, allowing you to focus on other tasks while dinner simmers to perfection. The combination of tender peppers, savory filling, and melted cheese creates a dish that’s both comforting and nutritious. Plus, it’s easily customizable—swap out the protein, grains, or spices to suit your preferences.