Slow Cooker Stuffed Peppers Recipe

 Posted by on October 16, 2014  Add comments
Oct 162014
 

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I have been on a slow cooker kick for the past couple of weeks.  Pretty much every night, I have made something for dinner in my slow cooker.  It’s so easy to throw a bunch of ingredients in while Kayleigh naps in the morning, and then by the time John gets home from work, we have an amazing meal waiting for us, with very little clean up!  I also get to sit here and smell whatever’s cooking all day, which is pretty awesome I must say.

Today, I made stuffed peppers in the slow cooker.  This was actually the very first time I have ever had stuffed peppers.  Can you believe that?!  And, wow, have I ever been missing out!  This recipe is definitely going in the vault for future reference!  Just look at all that beautiful stuffing…mmmm!

Slow Cooker Stuffed Peppers

Here’s how you make these delicious slow cooker stuffed peppers:

Slow Cooker Stuffed Peppers

This recipe was inspired by The Recipe Critic.

INGREDIENTS

6 Large Bell Peppers (I like to use an assortment of colors)
1 pound 90% lean ground beef
½ cup onion, diced very finely (unless you like chunky onions in your meal – I don’t)
1 14.5 oz can diced tomatoes
1 cup instant white rice
1 cup beef stock
3 cloves of garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
1 teaspoon pepper
1½ cup shredded Sharp White Cheddar cheese, divided
¼ cup grated Parmesan cheese
¼ cup water

DIRECTIONS

  1. In a small pot, bring beef stock to a boil.  Turn stove burner off, add instant rice to beef stock, cover and set aside.
  2. Cut off the top of each pepper, pull out any remaining stem and scrape out the seeds and membranes.  Set aside.
  3. In a large bowl, combine ground beef, rice, diced tomatoes, onion, garlic, Italian seasoning, salt, pepper, 1 cup of Shredded Sharp Cheddar cheese and grated Parmesan cheese.
  4. Stuff each pepper with ground beef mixture.
  5. Pour 1/4 cup of water into bottom of slow cooker and place peppers on top.
  6. Cook peppers on low for 6 hours, or high for 4 hours, until peppers are tender and ground beef is cooked through.
  7. About 15 minutes before peppers are done, sprinkle remaining shredded cheese on top to melt.

Enjoy!

Slow Cooker Stuffed Peppers

This recipe was featured on The Weekend Potluck. Link up your recipes and join the fun!

Disclosure:  This post contains affiliate links.

  13 Responses to “Slow Cooker Stuffed Peppers Recipe”

  1. Your Slow Cooker Stuffed Peppers look delicious, we just love stuffed peppers. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Looks delicious.

  3. Mmm… you’re talking my language here with both peppers and the slow cooker! Thanks so much for linking these yummy peppers up with us at Saturday Night Fever! Pinning! :)

  4. I have always loved stuffed pepper but we always cooked them in the oven. This looks to be a much easier way to fix them without heating up the oven.

  5. Looking forward to trying these. (I too must confess that I have never in my almost-60 years stuffed a pepper!) I’d like to use brown rice, though — can you tell me how much *cooked* rice results from 1 cup of instant? I’m guessing 2, but maybe more…? Thanks!

  6. […] Slow Cooker Stuffed Peppers / Sincerely Mindy […]

  7. Made this last night ,1st time making peppers in the crockpot the were wonderful. ,will always make peppers this way from now on.

  8. This may be a stupid question, but do you cook the ground beef first or do you mix it all up raw and then let it cook in the crockpot?

  9. Do you think it would work with chicken broth and ground chicken? I don’t eat red meat.

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