Slow Cooker Stuffed Peppers are not just delicious but easy to assemble. Come home to dine with these easy Slow Cooker Stuffed Peppers waiting for you. Slow Cooker Stuffed Peppers are perfect because you can leave them to cook while you’re out of the house, and the peppers don’t have to be pre-cooked, unlike my normal Stuffed Peppers. This dish is usually good with a side salad and, of course, some crusty bread or Buttermilk Biscuits to sop any remaining sauces.
Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Dinner, Lunch, etc…) To SAVE it for later…
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
(6) Bell Peppers
For Stuffing:
(500g) (17.5 oz.) ground beef, lean
(1) onion, finely diced
2 tsp. garlic, crushed
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
2 tsp. parsley flakes
1 tsp. oregano, dried
½ cup cheddar cheese, shredded
1 cup cooked rice
1 tsp salt
¼ tsp pepper
For the Sauce:
½ cup beef stock or you can use 425g (15 oz.) pasta or marinara sauce
Directions:
Add and slice the tops off the bell peppers and remove the inside of the white membrane and seeds.
Add and mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice together in a bowl.
Pack the mixture into the bell peppers.
In a slow cooker, add the bell peppers.
Pour into the stock of beef or a sauce of marinara.
Cook the beef for 6-8 hours on low until cook completely.
Serve & Have fun
Tips:
Replace ground beef with ground turkey, or add half sausage.
If you have any vegetables in the refrigerator that you would like to use, just chop them up with the meat and throw them in.
For this recipe, every type of rice works well. I used white, brown, and even cauliflower rice.
Change the seasonings so that the meal changes and make them delicious Mexican Stuffed Peppers.
It is necessary to ensure that your rice is slightly undercooked before it enters the slow cooker so that it does not turn mushy.
Ingredients
- (6) Bell Peppers
- For Stuffing:
- (500g) (17.5 oz.) ground beef, lean
- (1) onion, finely diced
- 2 tsp. garlic, crushed
- 2 tbsp. Worcestershire sauce
- 2 tbsp. tomato paste
- 2 tsp. parsley flakes
- 1 tsp. oregano, dried
- ½ cup cheddar cheese, shredded
- 1 cup cooked rice
- 1 tsp salt
- ¼ tsp pepper
- For the Sauce:
- ½ cup beef stock or you can use 425g (15 oz.) pasta or marinara sauce
Instructions
Add and slice the tops off the bell peppers and remove the inside of the white membrane and seeds.
Add and mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice together in a bowl.
Pack the mixture into the bell peppers.
In a slow cooker, add the bell peppers.
Pour into the stock of beef or a sauce of marinara.
Cook the beef for 6-8 hours on low until cook completely.
Serve & Have fun
Tips:
Replace ground beef with ground turkey, or add half sausage.
If you have any vegetables in the refrigerator that you would like to use, just chop them up with the meat and throw them in.
For this recipe, every type of rice works well. I used white, brown, and even cauliflower rice.
Change the seasonings so that the meal changes and make them delicious Mexican Stuffed Peppers.
It is necessary to ensure that your rice is slightly undercooked before it enters the slow cooker so that it does not turn mushy.
Notes
It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients. Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all. When you pour in the beef stock or marinara sauce, make sure you don't get any inside the bell peppers. It can make them get very sloppy.
