Slow Cooker Stuffed Peppers
Delicious and easy Slow Cooker Stuffed Peppers filled with savory meat, rice, and a blend of flavorful spices. A perfect set-and-forget meal for busy days!
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 6 medium bell peppers, mixed colors
- 1 pound ground beef (450 g)
- 1.5 cup cooked rice (white or brown)
- 14 ounce diced tomatoes (400 g), divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese (divided)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.75 cup beef broth or chicken stock (180 ml)
Instructions
- Wash bell peppers, cut off tops, and remove seeds.
- In a skillet over medium heat, cook ground beef until browned, then drain excess fat.
- Add diced onion and garlic, cooking until fragrant (about 5 minutes).
- In a bowl, mix the beef mixture with cooked rice, half of the diced tomatoes, chili powder, smoked paprika, salt, black pepper, and half of the cheddar cheese.
- Stuff each bell pepper with the mixture and place them upright in the slow cooker.
- Pour remaining diced tomatoes and broth around the peppers.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 15 minutes before serving, sprinkle remaining cheddar cheese on top and let melt.
- Carefully remove and serve warm.
Notes
You can substitute ground beef with turkey or chicken for a leaner version. Add black beans or extra veggies for a different twist.