Amazing Slow Cooker Stuffed Peppers

Hey everyone, Daniel here! You know, cooking for me has always been about more than just filling our bellies. It’s about those moments – the laughter around the dinner table, the comforting smell wafting from the kitchen, the simple joy of sharing a good meal. I started Reciqa because I believe that making delicious food shouldn’t be complicated. My goal is to bring you recipes that are easy, flavorful, and create those special memories. And let me tell you, these Slow Cooker Stuffed Peppers are exactly that kind of recipe! They’re a lifesaver on busy weeknights, delivering all the cozy, home-cooked goodness you crave with hardly any fuss. Get ready for a new favorite that’ll make your whole family happy!

Why You’ll Love This Slow Cooker Stuffed Peppers Recipe

Seriously, these Slow Cooker Stuffed Peppers are a weeknight miracle! They hit all the right notes:

• Super Easy: You just toss everything in and let the slow cooker do the heavy lifting. Minimal prep, maximum reward!
• Packed with Flavor: That savory ground beef, rice, and veggie filling tucked inside tender peppers? Pure comfort food magic.
• Clean Up is a Breeze: Using just one pot for the filling and the slow cooker means way less washing up. Yes, please!
• Tender Peppers, Delicious Filling: They come out perfectly cooked every single time – no mushy or undercooked peppers here.
• Family-Friendly: Even picky eaters usually gobbles these up!

Gathering Your Slow Cooker Stuffed Peppers Ingredients

Alright, let’s get down to business! Making these amazing Slow Cooker Stuffed Peppers is really straightforward, and it all starts with having the right goodies on hand. I always say the better your ingredients, the better your final dish, and that’s definitely true here. We’re talking simple, wholesome stuff that comes together to make something truly special. You want those peppers to be nice and tender, holding a flavorful filling that’s both hearty and comforting. Don’t worry if you don’t have *exactly* what’s listed; cooking is flexible! But for the best results, try to stick close to this list. It’s the perfect balance for that classic stuffed pepper taste we all love.

Ingredient List for Slow Cooker Stuffed Peppers

1 pound ground beef (80/20 works great!)

1 large yellow onion, finely chopped

2 cloves garlic, minced

1 (15 ounce) can crushed tomatoes

1 cup cooked white rice, cooled

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

6 medium bell peppers, any color (red, yellow, orange, or green work beautifully!), tops removed and seeded

Expert Tips for Perfect Slow Cooker Stuffed Peppers

You’re so close to dinner perfection with these Slow Cooker Stuffed Peppers! Here are a few little tricks I’ve picked up that really make a difference. First off, when you’re prepping your peppers, make sure to scrape out all those seeds and membranes really well. It helps them cook up tender and makes room for plenty of that yummy filling. Speaking of filling, don’t pack it in too tightly! The rice and beef will expand a bit as they cook, and you don’t want your beautiful peppers bursting open too soon. If you’re using a smaller slow cooker, you might need to stand the peppers up snugly side-by-side. And a little tip: if you don’t have cooked rice ready, you can actually cook the rice *with* the beef mixture in the skillet for a few minutes before adding the tomato sauce – it just absorbs all those great flavors!

Step-by-Step Guide to Making Slow Cooker Stuffed Peppers

Alright, let’s get these amazing Slow Cooker Stuffed Peppers made! It’s a pretty simple process, and honestly, half the fun is just watching them transform in the slow cooker. You’re going to love how easy this is, and the results are just fantastic. Trust me, these will become a go-to recipe for you too!

Preparing the Ground Beef Filling

First things first, we need to get that delicious filling started. Grab a big skillet and toss in your ground beef, chopped onion, and minced garlic. We’re going to cook this over medium heat, breaking up the beef with your spoon as it browns. You want it all to be nicely cooked through, with the onions getting nice and soft. Oh, and the smell at this stage? Absolutely divine! Once it’s all cooked, it’s super important to drain off any excess grease. You can tilt the pan carefully and spoon it out, or use a paper towel to soak it up. We want flavor, not a greasy mess! The mixture should look crumbly and smell wonderfully savory.

Assembling Your Slow Cooker Stuffed Peppers

Now for the fun part – bringing it all together! Take that browned beef and onion mixture out of the skillet and put it into a medium-sized bowl. Add in your crushed tomatoes, the cooked rice, salt, pepper, dried oregano, and dried basil. Give it all a good stir until everything is nicely combined. You want to make sure that rice is evenly distributed throughout the filling. Next, grab your prepped bell peppers – the ones with the tops cut off and seeds all cleaned out. Carefully spoon that hearty mixture into each pepper. Don’t pack it in too, too tightly, because the rice will expand a little as it cooks. Just fill them up nicely, like you’re tucking them in!

Slow Cooking to Perfection

Time to let the magic happen! Gently place your stuffed peppers into your slow cooker. You might need to arrange them snugly side-by-side to help them stand up straight. If you have any extra filling, you can just spoon it right on top of the peppers. Now, cover your slow cooker with its lid. We’re going to cook these on the LOW setting for about 6 to 8 hours, or if you’re in a bit of a hurry, you can cook them on HIGH for 3 to 4 hours. The goal is for the peppers to become nice and tender – soft enough to easily cut with a fork but not so soft that they fall apart. You’ll know they’re ready when they look plump and smell absolutely incredible! The filling will be hot and bubbling, and the peppers will have a beautiful, slightly softened look.

Serving Suggestions for Your Delicious Slow Cooker Stuffed Peppers

These Slow Cooker Stuffed Peppers are practically a meal in themselves, but serving them with just a couple of simple sides really takes them over the top! I often like to whip up a quick green salad with a light vinaigrette to add some freshness. A side of crusty bread is also fantastic for soaking up any extra sauce from the slow cooker. And if you’re feeling it, a dollop of sour cream or plain Greek yogurt on top of the pepper just before serving adds a lovely creamy finish. It’s all about making that comforting meal even more special!

Storing and Reheating Your Slow Cooker Stuffed Peppers

Leftovers of these amazing Slow Cooker Stuffed Peppers are a serious gift to your future self! They taste almost as good the next day, sometimes even better as the flavors meld together. It’s super important to store them properly so they stay delicious and safe to eat. Make sure they’ve cooled down a bit before you tuck them away. And when you’re ready for round two, reheating is a breeze. You can pop them back in the slow cooker on low for a bit, or even warm them up gently in the microwave. Just aim for that perfect tender pepper and hot filling combination again!

Storage and Reheating Table

Storage Method	Duration	Reheating Instructions
Refrigerator	3-4 days	Microwave: Place 1-2 peppers on a microwave-safe plate, cover loosely, and heat for 1-2 minutes, or until heated through. Oven: Place peppers in a baking dish, add a splash of water or extra sauce, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Freezer	2-3 months	From Frozen: Place peppers in a microwave-safe dish and heat on 50% power for longer, checking frequently, until heated through. Or, thaw in the refrigerator overnight and reheat as above. Oven: Thaw in refrigerator overnight, then reheat as directed for refrigerator leftovers.

Frequently Asked Questions about Slow Cooker Stuffed Peppers

Got questions about these fantastic Slow Cooker Stuffed Peppers? I’ve got you covered! This recipe is pretty forgiving, but here are a few things folks often wonder about:

Q1. Can I make these stuffed peppers without ground beef?

Absolutely! If you want to make these an “easy stuffed peppers” vegetarian option, you can easily swap the ground beef for a plant-based crumbles or even a hearty mix of cooked lentils and mushrooms. Just cook them up with the onions and garlic before adding the other filling ingredients. It’s a delicious way to adapt the recipe!

Q2. My peppers sometimes turn out too crunchy or too mushy. How do I get them just right?

Ah, the pepper texture challenge! For perfectly tender peppers, make sure you’re scraping out all the seeds and white membranes. Also, don’t pack the filling *too* tightly into the peppers; leave a little room for expansion. Cooking time is key here too – if your slow cooker runs hot, you might need to check them a little earlier. Aim for that fork-tender stage where they yield easily but still hold their shape. It’s all about finding that sweet spot!

Q3. Can I use different kinds of rice?

You sure can! While white rice is classic and works wonderfully, you can also use brown rice. Just be aware that brown rice takes a bit longer to cook, so you might want to cook it a little extra before adding it to the filling, or just accept that it might have a slightly firmer bite. Quinoa also works if you’re looking for a different grain!

Q4. What if I don’t have crushed tomatoes? Can I use diced or whole tomatoes?

You can! If you only have diced tomatoes, just give them a quick pulse in a blender or food processor to break them down a bit, or mash them with your spoon. If you have whole peeled tomatoes, crush them with your hands or chop them up. The goal is to have a saucy consistency for the filling, so whatever you use, just make sure it’s broken down enough to mix well with everything else. For more information on preserving tomatoes, you can check out this resource.

Nutritional Estimates for Slow Cooker Stuffed Peppers

Just a friendly heads-up, the nutritional info for these yummy Slow Cooker Stuffed Peppers is an estimate. It can totally change depending on the brands you use and the exact ingredients you toss in. Things like the fat content of your ground beef or the specific type of rice can make a difference. So, think of these numbers as a general guide!

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