Cooker Stuffed Bell Peppers: 6 Hour Comfort

Hey there! I’m Daniel, and if there’s one thing I truly believe, it’s that cooking should be all about comfort, connection, and making memories. That’s exactly what these Cooker Stuffed Bell Peppers are all about. They’re so simple to whip up, and honestly, they just feel like a warm hug in a meal. Here at Reciqa, we’re all about finding those go-to recipes that make life a little easier and a lot tastier, and these stuffed peppers definitely fit the bill. They’re perfect for a cozy weeknight dinner or even a casual get-together with friends.

Why You’ll Love This Cooker Stuffed Bell Peppers Recipe

Seriously, what’s not to love about these Cooker Stuffed Bell Peppers? They’re a total lifesaver on busy days because you can just toss everything into the slow cooker and let it do all the work. Plus, they taste absolutely amazing – that tender pepper filled with savory meat and rice is just *chef’s kiss*. They’re also super versatile, making them a hit with pretty much everyone, from picky eaters to seasoned foodies.

Essential Ingredients for Your Cooker Stuffed Bell Peppers

Okay, let’s talk ingredients! For these Cooker Stuffed Bell Peppers, you’ll need: 4 large bell peppers, any color you like – just make sure to slice off the tops and scoop out all those seeds. Then, grab about a pound of ground beef or turkey; I usually go for something around 85/15 lean. You’ll also need 1 cup of cooked rice – white or brown works great, whatever you have on hand. Don’t forget a 15-ounce can of diced tomatoes, drained really well, and one small yellow onion, finely chopped. We’ll also need 2 cloves of garlic, minced, 1 teaspoon of dried Italian seasoning, and of course, salt and freshly ground black pepper to taste. To top it all off, about 1 cup of shredded cheddar or mozzarella cheese, and some fresh parsley for a pop of color and freshness!

Simple Steps to Prepare Your Cooker Stuffed Bell Peppers

Getting these Cooker Stuffed Bell Peppers ready is a breeze, and I promise, the slow cooker does most of the heavy lifting. It’s one of those recipes that really lets you relax a bit while it does its magic.

Preparing the Bell Peppers

First things first, grab your bell peppers. Slice off the very tops, like you’re giving them little hats, and then carefully scoop out all the seeds and membranes from the inside. You want a nice, clean cavity to fill!

Cooking the Filling

Next, let’s get that filling ready. In a skillet over medium heat, brown your ground meat. Toss in the chopped onion and minced garlic with it and cook until the meat is nicely browned and the onions are softened. Make sure to drain off any excess fat – nobody wants greasy stuffed peppers! Then, in a big bowl, combine that cooked meat mixture with your cooked rice, the drained diced tomatoes, Italian seasoning, and a good pinch of salt and pepper. Give it all a good stir so everything is nicely mixed.

Assembling and Slow Cooking

Now for the fun part: stuffing! Carefully spoon the meat and rice mixture into each of your prepared bell peppers. Don’t pack it in too tightly, leave a little room for the cheese later. Place the stuffed peppers upright in your slow cooker. You can line them up pretty closely so they help support each other. Pour about half a cup of water into the bottom of the slow cooker – this helps create that nice steamy environment. Cover it up, and let them cook on low for 6 to 7 hours, or if you’re in a bit of a hurry, you can cook them on high for 3 to 4 hours. About 15 minutes before they’re done, sprinkle that shredded cheese all over the top of each pepper, pop the lid back on, and let it melt into gooey perfection. Garnish with some fresh parsley before serving!

Tips for Perfect Cooker Stuffed Bell Peppers

To make sure your Cooker Stuffed Bell Peppers turn out absolutely perfect every time, here are a few little tricks I’ve learned. First, try to pick peppers that are pretty similar in size and shape. This helps them cook more evenly and look nice lined up in the slow cooker. If they seem a bit wobbly, don’t stress! You can sometimes use some foil to prop them up, or just arrange them snugly against each other. Also, taste your filling *before* you stuff the peppers. You want to make sure the seasoning is just right – a little extra salt or pepper can make a big difference! And remember, the slow cooker is pretty forgiving, but keep an eye on them towards the end, especially on high heat, so they don’t get *too* soft. For more on slow cooker tips, check out this guide to slow cooker cooking.

Variations to Enjoy Your Cooker Stuffed Bell Peppers

One of the things I love most about these Cooker Stuffed Bell Peppers is how easy they are to customize! If you want to switch things up, try adding some corn or finely chopped zucchini to the filling for extra veggies. You could also swap out the ground beef for ground turkey or even a plant-based crumbles for a vegetarian twist. A sprinkle of different herbs like oregano or basil in the filling is also delicious. Sometimes I even add a little bit of hot sauce to the tomato mixture if I’m feeling adventurous!

Serving Suggestions for Cooker Stuffed Bell Peppers

These stuffed peppers are pretty much a meal in themselves, but they pair wonderfully with a simple side salad or some crusty bread for soaking up any extra juices. A dollop of sour cream or a side of salsa can also be a nice touch!

Storing and Reheating Your Cooker Stuffed Bell Peppers

Leftover stuffed peppers? Lucky you! Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave for a minute or two, or place them in a preheated oven at 350°F (175°C) until warmed through. They reheat beautifully!

Frequently Asked Questions about Cooker Stuffed Bell Peppers

Can I make Cooker Stuffed Bell Peppers ahead of time? Yes, you absolutely can! You can prepare the filling and stuff the peppers a day in advance, then store them in the refrigerator. Just add them to the slow cooker when you’re ready to cook, noting that they might need a little extra cooking time since they’ll be starting cold.

What are good vegetarian alternatives for the filling? For a vegetarian version, I love using a mix of cooked lentils and black beans, or even some crumbled firm tofu seasoned with taco or Italian spices. Adding extra veggies like corn, zucchini, or mushrooms also works wonders!

How do I prevent the peppers from becoming too soft? The key is really in the cooking time. Keep an eye on them, especially if you’re cooking on high. You want them tender, but not mushy. Cooking them directly in the slow cooker with a little water helps them steam nicely, which is gentler than boiling. For more on vegetable cooking techniques, you can explore resources on vegetable preparation.

Can I use a different cooking method besides a slow cooker? You sure can! You can also bake these stuffed peppers in the oven. Place the stuffed peppers in a baking dish with a little water or tomato sauce in the bottom, cover tightly with foil, and bake at 375°F (190°C) for about 40-50 minutes, or until the peppers are tender and the filling is heated through. Top with cheese in the last 10 minutes.

Nutritional Estimate for Cooker Stuffed Bell Peppers

These Cooker Stuffed Bell Peppers usually come in around 350-450 calories per pepper, but that can really depend on the type of meat and cheese you use. As always, these are just estimates! For more information on nutritional estimates, please see our disclaimer.

Nutritional Estimate for Cooker Stuffed Bell Peppers

These Cooker Stuffed Bell Peppers usually come in around 350-450 calories per pepper, but that can really depend on the type of meat and cheese you use. As always, these are just estimates!

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