A Cozy Weeknight Turned Comfort Feast
Even when ive had a long day at work i still crave something thats hearty and warm for supper. Those stuffed peppers you might think need hours of fuss but with a good slow cooker theyre so forgiving. The aroma of ground beef and rice mingling with tomato sauce is like a cozy hug waiting for you at the table.
Grab some bell peppers follow a quick sauté for onion garlic and let the slow cooker handle the rest. The lead vegetable here is the pepper its the star vessel for all that meaty goodness. No need to babysit the pot just set it up and let time do its job.
When the timer dings you can finish with a broil finish under the oven grill to get that golden cheese on top. Friends and kids will be impressed by that crusty top layer that looks like hours of work but was really just a few minutes of effort.
This recipe for Slow Cooker Stuffed Peppers with Ground Beef and Rice works for gatherings or a simple family meal. Its flexible forgiving and just plain yummy it might become your new go-to easy dinner recipe on busy nights.
Why Slow Cooker Stuffed Peppers with Ground Beef and Rice Shines
- Hands Off Ease let the slow cooker do the heavy lifting while you check email laundry or that show youve been binging
- Flavor Fusion tomato sauce herbs beef and rice meld together into layers of taste you only get after a few hours
- Lead Vegetable Highlight the pepper is front and center its a tasty vessel that soaks up every drop of sauce
- Broil Finish Wow a quick oven moment gives you that golden cheesy crust that looks like you slaved over a hot grill
- Family Friendly picky eaters love a cheesy top and soft filling you can sneak in finely chopped veggies
- Meal Prep Win doubles for lunches for days and the flavors get even better overnight
Gather Your Flavor Crew
- Bell Peppers choose 6 medium size bell peppers any color you like they will be the containers for the filling
- Ground Beef lean ground beef about one pound adds rich savory notes to every bite
- Cooked Rice two cups cooked rice gives bulk and soaks up tomato juices you could swap in brown rice too
- Onion and Garlic one onion chopped and two cloves garlic minced quick sauté brings out sweet aroma
- Tomato Sauce one cup tomato sauce plus half cup diced tomatoes makes the sauce more hearty
- Seasonings pinch of salt pepper paprika and dried oregano boost the savory undertones
- Cheese one cup shredded cheese for the broil finish choose cheddar or mozzarella for that melty crust
- Fresh Parsley optional garnish adds a bright fresh note at the end
Easy swaps ahead pick lean turkey or even plant based beef substitute if you want to switch it up. You can toss in shredded carrot or finely diced zucchini too so long as the pepper stays your lead vegetable.
Step by Step to Speedy Stuffed Peppers
- Prepare Peppers wash peppers slice tops off and remove seeds membranes. Stand them upright in the slow cooker with space between each piece so heat can flow around.
- Quick Sauté Aromatics heat a skillet add oil then onion garlic to do a quick sauté until soft and fragrant this jump start builds deeper flavor than tossing raw veggies.
- Brown Beef add ground beef to the pan break up chunks and cook until no pink remains season with salt pepper and paprika.
- Combine Filling stir in cooked rice tomato sauce diced tomatoes and oregano. Mix well so every bit of rice is coated in tomato rich juices.
- Spoon into Peppers carefully scoop the filling into each pepper until they are just a bit proud of the rim. Dont pack too tight so rice can expand a bit as it cooks.
- Set the Slow Cooker pour half cup water or broth in the bottom of the slow cooker to keep things moist. Cover and set on low heat for six hours or on high for three to four.
- Check Tenderness after cooking test one pepper by piercing the side. It should be soft yet hold its shape if more time is needed cook an extra half hour.
- Broil Finish carefully transfer peppers to a baking dish sprinkle cheese on top then slide under the oven grill until cheese bubbles golden brown just a couple minutes.
- Serve and Enjoy plate these comforting stuffed peppers with an extra sprinkle of parsley and a side salad for contrast.
Little Shortcuts for Big Flavor
- Pre Chop Veggies chop onion garlic and parsley when you get home from market stash in fridge ready to go
- Use Instant Rice cook rice quicker or grab a pouch for next to no wait time so you can skip the long boil
- Canned Tomato Combo mix tomato sauce and diced canned tomatoes no need to measure precisely just eyeball for taste
- One Dish Sear brown beef and sauté onion garlic in the slow cooker if yours has a sear setting saves you a pan to wash
- Freezer Friendly Fillings make a big batch of filling ahead freeze in bags. Thaw and fill peppers when you need a no fuss dinner
That Very First Bite Moment
It cracked me up when i tried the first fork full. The cheese was perfectly golden from the broil finish and the pepper was tender yet still had a tiny bit of chew. I closed my eyes as juices from the tomato sauce blended with beef and rice in my mouth in a really satisfying way.
I could almost taste each seasoning bite by bite. The paprika gave a subtle sweet kick the oregano added herb depth and the beef mix was exactly what i needed on a busy night. My family around the table made that setting even more special.
We all reached for seconds and left crusty bits of cheese on our plates. No one saw how hands off it was until i told them oh i set it and forgot it in the slow cooker.
The Sequel in the Fridge
Leftovers of these stuffed peppers pack a punch. You can keep them in an airtight container in the fridge for three to four days. The flavors often deepen overnight making that next day meal even more crave worthy than the first night.
Reheat gently in the oven at a moderate heat or pop them in the microwave. Cover with a paper towel to avoid drying out the filling. If you want to revive that broil finish just sprinkle a bit more cheese and flash under the oven grill for a minute.
If you have more filling than peppers dont toss it. Store the mix in a sealed jar and layer it with pasta sauce to make a quick pasta casserole. You could even fill zucchini boats or scoop it over a bed of mixed greens for a different twist.
There is no rule that says your peppers must all be the same flavor batch. Swap in ground turkey or add a dash of hot sauce to one side for a spicy kick. Thats the fun plot twist that slow cooker cooking invites.
Wrap it Up and Common Questions
By now you see how Slow Cooker Stuffed Peppers with Ground Beef and Rice can become your go to weeknight hero. Its forgiving adaptable and you can boost it with simple swaps and shortcuts. Its that friendly recipe that greets you warm and welcomes friends and family alike.
Here are some questions ive gotten over and over
- Can i use brown rice yes swap white rice for brown but add an extra half hour cooking time so it fully softens without turning mushy
- What if i want vegetarian filling skip the beef replace with beans lentils or plant based crumbles. Add extra spices like cumin or chili powder to boost flavor
- How do i avoid soggy peppers remove seeds membranes well dont crowd the cooker and drain any extra liquid before broil finish to keep skins sturdy
- Can i prep ahead of time yes assemble peppers fill them then store covered in fridge up to a day before slow cooking for peak convenience
- Is it freezer safe the filled raw peppers can be frozen for up to two months thaw overnight then cook as usual. Cooked leftovers freeze well too store in freezer safe containers
- How do i adjust for more servings double ingredients and use a large slow cooker or two cookers side by side. Just maintain the ratio of filling to peppers so it stays balanced
There you go a proven crowd pleaser that really delivers big taste with low effort. Gather your lead vegetable pepper lineup and let slow cooker carry the load while you relax or prep a quick side salad.
Slow Cooker Stuffed Peppers With Ground Beef And Rice
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 large bell peppers
- 1 pound ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 cup cooked rice
- 1 can (15 oz) diced tomatoes Undrained.
- 1 small onion Diced (about ½ cup).
- 2 cloves garlic Minced.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese Optional for topping.
Instructions
- Wash the bell peppers, cut the tops off, and remove the seeds and membranes. Set aside.
- In a mixing bowl, combine the ground beef, cooked rice, diced tomatoes with their juice, diced onion, minced garlic, Italian seasoning, salt, and black pepper. Mix well until fully combined.
- Stuff the mixture into each bell pepper until they are filled to the top. Place the stuffed peppers upright into the slow cooker.
- Cover the slow cooker with its lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender and the beef is cooked through.
- If using, sprinkle shredded mozzarella cheese on top of the stuffed peppers 30 minutes before serving, allowing it to melt.
- Once finished, carefully remove the peppers from the slow cooker and place them on a serving plate. Serve hot.
- Optionally, substitute ground beef with ground turkey or chicken for a lighter version.
- Feel free to add additional vegetables like corn or black beans to the stuffing mixture for more flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or slow cooker before serving.
