How To Make Slow Cooker Stuffed Peppers
These spicy and tasty stuffed peppers are also tender and full of flavor from being slow-cooked with cheese, tomatoes, beef, and seasoning.
- ⅔cuplong grain white rice
- 1½lbsground beef,lean, or turkey
- 1small onion,diced
- ½tbsp*Italian seasoning,(see Recipe Notes for recipe)
- ½tspchili flakes
- 28ozdiced tomatoes,canned, undrained
- 1tbsptomato paste
- 1tbspWorcestershire sauce
- 1½cupscheddar cheese,shredded, divided
- 1cupchicken broth
- 6bell peppers,red, green, yellow or orange
Bring 1½ cups of water to a boil. Stir in rice, cover, and reduce heat to low. Cook for 15 to 18 minutes or just until water is evaporated. Rice should be slightly underdone.
Brown beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in ⅔ of the canned tomatoes, seasoning, chili flakes, tomato paste, and Worcestershire sauce until mixed. Add cooked rice and remove it from heat.
Cut the tops off of your peppers and place them in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture.
Spoon remaining tomatoes and broth over top of peppers and cook on high for about 3 hours or until soft. 5 minutes before serving, place the remaining cheese on top of peppers and close the lid until cheese melts.
Serve and enjoy.
*Check out the Homemade Italian Seasoning Recipe to learn how to make the flavorful seasoning.
- Calories: 505.78kcal
- Fat: 35.05g
- Saturated Fat: 15.21g
- Trans Fat: 1.73g
- Monounsaturated Fat: 13.11g
- Polyunsaturated Fat: 1.38g
- Carbohydrates: 16.27g
- Fiber: 5.43g
- Sugar: 10.22g
- Protein: 30.97g
- Cholesterol: 115.37mg
- Sodium: 551.08mg
- Calcium: 309.11mg
- Potassium: 950.19mg
- Iron: 4.15mg
- Vitamin A: 307.70µg
- Vitamin C: 171.03mg
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