Cooker on the Slow Side Stuffed peppers are really simple, tasty, and filling. Savor colorful peppers filled with a blend of rice, tomatoes, and ground beef!
SLOW COOKER STUFFED PEPPERS
You’re going to love this Crock Pot Stuffed Peppers recipe as soon as you try it. A tasty comfort dish, the rice and meat combo comes in a distinctive container with mouthwatering bell peppers. Because they are so vibrant, stuffed bell peppers make a stunning entrée that is perfect for a special occasion. You may use all three types of bell peppers: red, green, and yellow. They are guaranteed to impress and create a lovely centerpiece for any supper.
Because you can stuff the bell peppers with a variety of toppings, they are excellent midweek meal ideas. Although the ingredients for this Crock Pot Stuffed Peppers dish include marinara sauce, rice, ground beef, and Italian spice, you may always experiment with various vegetables, meat substitutes, and flavor combinations. Many suggestions for variations are provided later in the essay!
TIPS FOR MAKING EASY SLOW COOKER STUFFED PEPPERS
- Time for preparation: Begin by chopping the bell peppers. Six medium bell peppers should have their tops cut off and their seeds removed, forming tiny bowls.
- Sear: Using a big skillet over medium-high heat, sear the meat. As the meat cooks, break it apart so that it can brown all over. After removing any extra fat, mix in the garlic, onions, and olive oil. For five to seven minutes, cook over medium heat.
- Rice mixture: Combine the beef mixture with the rice, water, marinara sauce, Worcestershire sauce, salt, pepper, and Italian seasoning. Combine the ingredients and stir until thoroughly mixed. Evenly stuff the mixture into the bell peppers, and then sprinkle ½ of the parmesan cheese on top.
- Cooking time: Arrange the bell peppers in the slow cooker side by side after adding the beef stock to the bottom. Cook for 7-8 hours with the lid on the slow cooker. Use tongs to remove and garnish with parmesan cheese before serving.
VARIATIONS ON SLOW COOKER STUFFED PEPPERS
- Rice: The type of rice you pick will determine how the Slow Cooker Stuffed Bell Peppers dish turns out. Brown rice can be prepared in place of white rice. You still want to use half cooked rice when using brown rice. You may also try using long grain white rice, Spanish rice, cauliflower rice, or uncooked quinoa to mix things up.
- Meat mixture: To prepare turkey stuffed peppers, you can use ground turkey in place of the beef combination. Lean ground beef may also be used to create Crock Pot Stuffed Peppers a healthier option.
- Vegetarian version: Omit the meat and use veggie broth for the beef broth for making vegetarian stuffed peppers. To add some protein and make the combination full even in the absence of meat, you may add some pinto or black beans.
- Tomato sauce mixture: To add additional tomato flavor to the dish, you can add extra tomato paste or diced tomatoes. An alternative is to create Tex Mex Stuffed Peppers with a cup of salsa and a cup of enchilada sauce in place of spaghetti sauce.
- Seasonings: Garlic powder, paprika, chili powder, fresh cilantro, and seasoned salt are great ways to add flavor to rice mixtures.
- Add-ons: Beyond parmesan, there are many more delectable cheeses that go well with stuffed peppers. Try some pepper jack, cheddar, mozzarella, or Mexican mix cheeses. Try adding some bacon pieces, fresh chives, or a dollop of sour cream for extra possible toppings.
INSTANT POT STUFFED PEPPERS
Making Instant Pot Stuffed Peppers is a great way to cut down on cooking time.
- Prepare the ingredients and stuff the peppers in the same manner as for Slow Cooker Stuffed Peppers for making Instant Pot Stuffed Peppers.
- In the instant pot, add the prepared stuffed peppers.
- Put the cover on and cook under pressure for nine minutes.
- Do a brief relaxation of pressure after nine minutes. You can open the lid after all of the pressure has been released.
- Use an instant-read thermometer to ensure that the steak is cooked through. Replace the cover after about three minutes and check again if the temperature isn’t at least 160°.
- After using tongs to remove the Instant Pot Stuffed Peppers, cover them with cheese and serve.
HOW TO STORE SLOW COOKER STUFFED PEPPERS
- Serve: Delectable, filled bell peppers should not be left out at room temperature for longer than two hours.
- Store: Allow Crockpot Stuffed Peppers to come down to room temperature before storing. Place them in a freezer bag or an airtight container. Before placing the bell peppers in the container to be kept in the refrigerator, you can carefully wrap them in tin foil to ensure the filling stays within. The stuffed peppers can be stored in the refrigerator for four days.
- Freeze: The peppers can be kept in the freezer for up to three months.
MORE RECIPES YOU MIGHT LIKE
- Slow Cooker Beer Onion Brisket
- Slow Cooker Pot Roast Beef Stroganoff
- Slow Cooker Beef Chili
- Slow Cooker Beef Stew
Slow Cooker Stuffed Peppers
Cooker on the Slow Side Stuffed peppers are really simple, tasty, and filling. Savor colorful peppers filled with a blend of rice, tomatoes, and ground beef!
Ingredients
- 1 pound ground beef 85/15
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 1 1/2 cups instant white rice or half-cooked plain white rice
- 1 cup water
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 6 bell peppers cut in half through the stem and cleaned
- 1/2 cup Parmesan cheese grated or shredded
Instructions
- Over medium-high heat, add the steak to a large pan and break it apart while it cooks.
- Once the steak is browned, drain any extra grease.
- Cook for five to seven minutes after adding the olive oil, onions, and garlic and reducing the heat to medium.
- Return the ground beef to the pan and stir in the rice, water, Worcestershire sauce, tomato sauce, kosher salt, black pepper, and Italian seasoning.
- Pack the mixture down gently after scooping it into the bell peppers.
- Add ½ of the Parmesan cheese on top.
- Fill your slow cooker with beef stock, then gently add the bell peppers to the saucepan.
- Simmer for 7–8 hours on low.
- Before serving, sprinkle the remaining Parmesan cheese over top.