Slow Cooker Stuffed Peppers

I have been on a slow cooker kick for the past couple of weeks.  Pretty much every night, I have made something for dinner in my slow cooker.  It’s so easy to throw a bunch of ingredients in while Kayleigh naps in the morning, and then by the time John gets home from work, we have an amazing meal waiting for us, with very little clean up!  I also get to sit here and smell whatever’s cooking all day, which is pretty awesome I must say.

Today, I made stuffed peppers in the slow cooker.  This was actually the very first time I have ever had stuffed peppers.  Can you believe that?!  And, wow, have I ever been missing out!  This recipe is definitely going in the vault for future reference!  Just look at all that beautiful stuffing…mmmm!

Here’s how you make these delicious slow cooker stuffed peppers:

Slow Cooker Stuffed Peppers

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
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Ingredients
  

  • 6 Large Bell Peppers I like to use an assortment of colors
  • 1 pound 90% lean ground beef
  • ½ cup onion diced very finely (unless you like chunky onions in your meal – I don’t)
  • 1 14.5 oz can diced tomatoes
  • 1 cup instant white rice
  • 1 cup beef stock
  • 3 cloves of garlic minced
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cup shredded Sharp White Cheddar cheese divided
  • ¼ cup grated Parmesan cheese
  • ¼ cup water

Instructions
 

  • In a small pot, bring beef stock to a boil.  Turn stove burner off, add instant rice to beef stock, cover and set aside.
  • Cut off the top of each pepper, pull out any remaining stem and scrape out the seeds and membranes.  Set aside.
  • In a large bowl, combine ground beef, rice, diced tomatoes, onion, garlic, Italian seasoning, salt, pepper, 1 cup of Shredded Sharp Cheddar cheese and grated Parmesan cheese.
  • Stuff each pepper with ground beef mixture.
  • Pour 1/4 cup of water into bottom of slow cooker and place peppers on top.
  • Cook peppers on low for 6 hours, or high for 4 hours, until peppers are tender and ground beef is cooked through.
  • About 15 minutes before peppers are done, sprinkle remaining shredded cheese on top to melt.
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