Description
Cozy Slow Cooker Stuffed Bell Peppers with ground beef or turkey, rice, tomatoes, and melty cheese—an easy, hands-off dinner perfect for busy fall nights.
Ingredients
- 6 bell peppers, tops cut off and seeds removed
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or mozzarella), divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
1. In a large bowl, combine the ground meat, cooked rice, onion, garlic, diced tomatoes, half of the shredded cheese, Italian seasoning, salt, and pepper.
2. Stuff each bell pepper with the mixture and place them standing up in the crockpot.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until peppers are tender and the filling is cooked through.
4. In the last 30 minutes of cooking, sprinkle the remaining cheese over the peppers and cover to melt.
5. Serve warm.
Notes
Use any bell pepper color for a prettier presentation.
Swap rice with quinoa or cauliflower rice for a lighter option.
Make ahead: assemble peppers, cover, and refrigerate up to 24 hours before cooking.
- Prep Time: 15 min
- Cook Time: 6 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 370
- Sugar: 6g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg