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Slow-Cooker Stuffed Peppers

slow-cooker stuffed peppers Entree
Slow-cooker stuffed peppers on a platter.
  • Prep 20 min
  • Total 5 hr 15 min
  • Servings 6

There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours. MORE+ LESS-

Updated July 2, 2019

Ingredients

6
large bell peppers
1
lb ground beef (at least 80% lean)
1
cup finely chopped onions
1
teaspoon salt
1
teaspoon black pepper
6
cloves garlic, finely chopped
1 1/2
cups cooked white rice
1
can (15 oz) Muir Glen™ organic tomato sauce
2
cups shredded cheddar cheese (8 oz)

Steps

Hide Images
  • 1
    Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • 2
    In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
  • 3
    Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
  • 4
    Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Expert Tips

  • Top your peppers with any type of good melting cheese you like. Mozzarella, Jack—or if you like things spicy, pepper jack—are all great options.
  • No matter what color pepper you choose, you’ll want to keep the following in mind when purchasing peppers. Look for shiny, brightly colored, unblemished peppers with firm sides. Select bell peppers with flat bottoms, not pointed bottoms, so that they stand up nicely in slow cooker. Keep your peppers fresh for up to 5 days by refrigerating in a plastic bag.
  • Bell peppers are a nightshade vegetable. They come in a rainbow of colors, including: red, orange, yellow, green and even purple. In this recipe, you can use whichever color you like best. Many people prefer the sweetness of the red bell peppers, which are riper, but also more expensive.
  • If this is your first time trying your hand at this recipe, let Betty walk you through the process in this handy article about how to make stuffed peppers in the slow cooker. Looking for more ways to make these veggies into dinner? Explore the rest of our bell pepper recipes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Pepper
Calories
430
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
10g
52%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
1140mg
47%
Potassium
770mg
22%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
21%
Sugars
11g
Protein
26g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
180%
180%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Cooking up comfort food in the slow cooker is one of the best ways we know to make dinner, and this recipe really delivers. All the cheesy, beefy flavor you love comes through in this hands-off recipe. You can skip the step of boiling peppers, and these will still come out meltingly tender — thanks to the steamy heat of your slow cooker.
  • © General Mills

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