Slow Cooker Stuffed Bell Peppers for Comforting Meals

Introduction

Stuffed bell peppers are a classic comfort food that brings warmth and satisfaction to any dinner table. When prepared in a slow cooker, these delightful pockets of flavor become even more convenient, allowing you to set it and forget it while the flavors meld together beautifully.

This dish not only showcases the vibrant colors of bell peppers but also offers a myriad of filling options, from savory meats to hearty grains. Perfect for busy weeknights or a cozy gathering, slow cooker stuffed bell peppers will soon become a go-to recipe in your home.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground beef or ground turkey
• 1 cup cooked rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 1/2 cups marinara sauce

Directions & Preparation

1. Begin by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set aside.
2. In a large bowl, combine the ground beef or turkey, cooked rice, diced onion, minced garlic, drained diced tomatoes, 1/2 cup mozzarella, Parmesan cheese, tomato paste, Italian seasoning, paprika, salt, and pepper. Mix until well combined.
3. Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack it in.
4. Pour half of the marinara sauce into the bottom of the slow cooker. Arrange the stuffed peppers upright in the sauce.
5. Top the stuffed peppers with the remaining marinara sauce, ensuring they are well coated.
6. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the peppers are tender and the filling is cooked through.
7. About 15 minutes before serving, sprinkle the remaining 1/2 cup of mozzarella on top of the peppers. Cover until the cheese is melted and bubbly.
8. Once cooked, carefully remove the peppers from the slow cooker and let them sit for a few minutes before serving. Enjoy!

FAQs

What if my stuffed peppers are too watery?

If the filling is too watery, consider reducing the amount of diced tomatoes or adding more rice to absorb excess moisture.

Can I use quinoa instead of rice for the filling?

Yes, quinoa works well as a substitute for rice and adds a nutritious boost to your stuffed peppers.

What if I want a vegetarian version of this recipe?

For a vegetarian option, use black beans, lentils, or a variety of chopped vegetables in place of the meat.

How can I tell when the peppers are done cooking?

The peppers should be tender, and you can check that the filling reaches an internal temperature of 165°F.

Can I prepare the filling the night before?

Absolutely! You can prepare the filling and store it in the refrigerator overnight before stuffing the peppers.

What should I do if the filling is bland?

If the filling lacks flavor, try adding more seasonings such as garlic powder, onion powder, or red pepper flakes for a kick.

Conclusion

Slow cooker stuffed bell peppers are not just a meal but a canvas for creativity in the kitchen. With endless filling possibilities and vibrant presentation, they are sure to impress family and friends alike.

This recipe offers a comforting, hearty dish that fits perfectly into a busy lifestyle. Embrace the simplicity and deliciousness of slow cooking, and enjoy the delightful aromas that fill your home as these stuffed peppers come to life.

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Slow Cooker Stuffed Bell Peppers for Comforting Meals

Make Slow Cooker Stuffed Bell Peppers with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 4 large bell peppers any color
• 1 lb ground beef or ground turkey
• 1 cup cooked rice
• 1 medium onion diced
• 2 cloves garlic minced
• 1 14.5 oz can diced tomatoes, drained
• 1 cup shredded mozzarella cheese divided
• 1/2 cup grated Parmesan cheese
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 1/2 cups marinara sauce

Method

 

1. Begin by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set aside.
2. In a large bowl, combine the ground beef or turkey, cooked rice, diced onion, minced garlic, drained diced tomatoes, 1/2 cup mozzarella, Parmesan cheese, tomato paste, Italian seasoning, paprika, salt, and pepper. Mix until well combined.
3. Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack it in.
4. Pour half of the marinara sauce into the bottom of the slow cooker. Arrange the stuffed peppers upright in the sauce.
5. Top the stuffed peppers with the remaining marinara sauce, ensuring they are well coated.
6. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the peppers are tender and the filling is cooked through.
7. About 15 minutes before serving, sprinkle the remaining 1/2 cup of mozzarella on top of the peppers. Cover until the cheese is melted and bubbly.
8. Once cooked, carefully remove the peppers from the slow cooker and let them sit for a few minutes before serving. Enjoy!

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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