Slow Cooker Stuffed Peppers: A Cozy, Hands-Off Dinner That Wows
Imagine walking into a kitchen fragrant with garlic, herbs, and sweet roasted peppers, their vibrant red and green hues peeking out from a simmering slow cooker. These **Slow Cooker Stuffed Peppers** are a symphony of textures—tender-crisp veggies hugging a savory, spiced filling, all crowned with melty cheese. Whether you’re juggling a busy schedule or craving a nostalgic comfort meal, this recipe delivers flavor with minimal effort.
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A Dish That Feels Like Home
Growing up, my Hungarian grandmother made stuffed peppers every Sunday, simmering them for hours in her ancient stockpot. While I loved her recipe, my modern life craved something simpler. Enter the slow cooker: It transformed this labor-of-love dish into a weeknight hero. Now, I prep the peppers in 15 minutes, let the slow cooker work its magic, and return to a meal that tastes like it’s been simmering all day. It’s become my family’s go-to for potlucks, rainy days, and “I’m too tired to cook” nights.
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What You’ll Need (Plus Smart Swaps!)
* 6 large bell peppers (any color—mix and match for visual flair!)
* 1 lb lean ground beef (*or* ground turkey, plant-based crumbles, or lentils)
* 1 cup cooked rice (*or* quinoa, cauliflower rice, orzo)
* 1 small yellow onion, diced
* 3 garlic cloves, minced
* 1 (15 oz) can diced tomatoes, undrained
* 1 (8 oz) can tomato sauce
* 1 tsp smoked paprika
* 1 tsp dried oregano
* 1/2 tsp cumin
* 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
* Salt and pepper to taste
Dietary Tweaks:
– **Gluten-free?** Use quinoa or certified GF oats.
– **Vegetarian?** Swap beef for lentils or meatless crumbles.
– **Lower-carb?** Cauliflower rice works beautifully.
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Let’s Make Magic: Step-by-Step Guide
1. Prep the Peppers
Slice the tops off the peppers (save them for garnish or compost). Remove seeds and ribs. Pro tip: If they wobble, slice a tiny bit off the bottom to stabilize.
2. Make the Filling
In a skillet, brown the beef (or alternative) with onion and garlic until fragrant. Drain excess fat, then stir in rice, diced tomatoes, tomato sauce, paprika, oregano, cumin, salt, and pepper. Mix until it resembles a chunky, saucy risotto.
3. Stuff ‘Em Up!
Spoon the filling into each pepper, packing gently. Leave 1/4 inch space at the top—they’ll expand as they cook! Optional: Sprinkle a pinch of cheese inside each pepper for a gooey surprise.
4. Slow Cook to Perfection
Place peppers upright in the slow cooker. Pour 1/2 cup water around them (keeps things steamy). Cover and cook on **low for 6 hours** or **high for 3.5 hours**. In the last 10 minutes, top with cheese and let it melt into bubbly goodness.
Chef’s Trick: Line the slow cooker with foil strips for easier lifting. No more pepper casualties!
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Your Questions, Answered
Q: Can I freeze these?
A: Absolutely! Freeze cooked peppers (without cheese) in airtight containers for up to 3 months. Thaw overnight, reheat, and add cheese fresh.
Q: What sides pair well?
A: Keep it simple: crusty bread, a crisp green salad, or roasted zucchini.
Q: Help—my peppers are soggy!
A: Overcooking or too much liquid is the culprit. Stick to the cook time and drain tomatoes well next time.
Q: Can I use an Instant Pot instead?
A: Sure! Cook on high pressure for 12 minutes, quick release. Add cheese and broil for 2 minutes.
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Why You’ll Make This Again
These **Slow Cooker Stuffed Peppers** are the ultimate comfort food chameleon: hearty enough for meat lovers, adaptable for dietary needs, and perfect for meal prep. They’re a one-pot wonder that tastes like you fussed, but we’ll keep that our little secret. Serve them up, watch the smiles, and savor the extra time you saved. After all, who doesn’t love a dinner that’s as easy as it is delicious?
*Hungry for more hands-off recipes? Try my 5-Ingredient Slow Cooker Chili next!*