🫑 Slow Cooker Stuffed Bell Peppers

🫑 Slow Cooker Stuffed Bell Peppers

Looking for a comforting dinner that doesn’t require spending all evening in the kitchen? These Slow Cooker Stuffed Bell Peppers are a delicious choice. Colorful bell peppers are filled with a hearty mixture of ground beef, rice, tomatoes, herbs, and seasonings, then slowly cooked in a rich tomato sauce until tender.

The best part is the melted cheese on top. It adds a creamy, savory finish that makes every bite satisfying. This is the kind of warm, homemade dinner that works perfectly for busy weekdays or a relaxed family meal.

🛒 Ingredients

• 5–6 large bell peppers, any colors
• 1 lb (450 g) ground beef
• 1 cup cooked white or brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes, drained
• 2 cups tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded cheddar cheese
• 1 tablespoon olive oil
• Fresh parsley, optional for garnish

🍲 Instructions

Start by washing the bell peppers. Slice off the tops and carefully remove the seeds and white membranes from inside. Keep the peppers whole so they can hold plenty of filling.

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for about 2–3 minutes. Add the garlic and ground beef. Cook until the beef is browned, breaking it into small pieces as it cooks. Drain any excess grease.

In a large bowl, combine the cooked beef mixture with the cooked rice, diced tomatoes, tomato paste, Italian seasoning, paprika, garlic powder, salt, black pepper, and about half of the shredded cheese. Stir until everything is well combined.

Pour about 1 cup of tomato sauce into the bottom of your slow cooker.

Fill each bell pepper generously with the beef and rice mixture, then arrange the peppers upright inside the slow cooker. Pour the remaining tomato sauce around the peppers.

Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the peppers are tender and the filling reaches a safe temperature.

During the final 15–20 minutes, sprinkle the remaining cheddar cheese over each pepper. Cover again and allow the cheese to melt.

Carefully remove the peppers using a wide spatula and serve them with some of the warm tomato sauce from the slow cooker.

❤️ Serving Tip

Finish with fresh parsley and serve with a simple green salad, garlic bread, or roasted vegetables. These stuffed peppers are colorful, filling, and perfect for an easy slow-cooker dinner.