Best Slow Cooker Stuffed Peppers Recipes

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW COOKER "INSIDE OUT" STUFFED PEPPERS

Steps:

• 1. Saute the raw rice in the oil or butter until it is golden brown. Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
• 2. Place in slow cooker with all remaining ingredients. Stir well.
• 3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
• 4. NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.

MY OWN SLOW COOKER STUFFED BELL PEPPERS

Steps:

• Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
• In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
• Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
• Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
• Pour sauce over peppers.
• Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS

Steps:

• In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

SLOW COOKER TURKEY STUFFED PEPPERS

Steps:

• Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.

SLOW-COOKER GREEK STUFFED PEPPERS

Steps:

• Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
• Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
• Sprinkle peppers with scallion greens; serve with lemon wedges.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
• Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
• Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
• Serve peppers topped with sauce.

SLOW COOKER STUFFED BELL PEPPERS (FOR 2)

Steps:

• Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
• Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
• Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
• Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.

SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY

Steps:

• In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
• Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
• Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
• Fill to the top with rice mixture, and top with the remaining cheese.
• Pour chicken stock into the bottom of the slow cooker.
• Cook on high for 4 hours.
• Enjoy!

SLOW-COOKER COUSCOUS-STUFFED PEPPERS

Steps:

• Cut thin slice from stem end of each bell pepper to remove top of pepper; discard. Remove seeds and membranes; rinse peppers.
• In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
• Cover and cook on low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
• In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, salt, cumin, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• Pour water into lined slow cooker; stand peppers upright in cooker.
• Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with pine nuts and cilantro.

SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR)

Steps:

• Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Melt Mozzarella cheese on top before serving.

SLOW-COOKER JAMBALAYA-STUFFED PEPPERS

Steps:

• Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
• Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
• Sprinkle with parsley. Cut in half to serve.

SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS

Steps:

• In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.

SLOW COOKER STUFFED BELL PEPPERS

Steps:

• Set aside seasoning packet from rice.
• Combine beef, rice mix, celery, onion and egg in large bowl.
• Divide meat mixture evenly among pepper halves.
• Pour tomatoes with juice into slow cooker.
• Arrange filled peppers on top of tomatoes.
• Combine tomato soup, water and reserved rice mix seasoning packet in large bowl.
• Pour over peppers.
• Cover; cook on LOW 8 to 10 hours or high for 5 hours.

SLOW COOKER CHICKEN STUFFED PEPPERS

Steps:

• Combine butter and 3/4 cup water in medium-size microwavable bowl.
• Microwave for 1 minute; add stuffing mix and cover bowl, venting one side; microwave an additional 1 1/2 minutes and stir with fork.
• In large bowl, combine celery, tomatoes and ground chicken; stir until blended.
• Add stuffing and salt; stir to combine.
• Divide stuffing evenly among peppers; replace pepper tops, fit into slow cooker and add 1 cup hot water.
• Cover and slow cook for 6 hours on low; remove with tongs and serve.

SLOW COOKER STUFFED RED BELL PEPPERS

Steps:

• Wash and cut the tops off of the peppers and remove seeds. Core out the stem from the top for use as a base for the peppers.
• Bring a pot of water enough to to cover peppers to a boil. Add peppers including tops and blanch for 2 to 3 minutes, drain and let cool.
• Brown the ground chuck and ground pork together in a skillet, drain and set aside.
• Combine all the ingredients except the peppers in a large bowl.
• Place the pepper tops in the bottom of the slow cooker, cut side down. Fill the peppers with the tomato rice mixture. There will some left over, and set peppers onto the tops. Pour the remaining tomato rice mixture around the bottom of the slow cooker.
• Sprinkle with the parmesan cheese or bread crumbs. If you need a little more liquid I use tomato juice as needed.
• Cover and cook on low for 4 to 6 hours. Serve with a side of mashed potatoes and enjoy!
• Thanks in advance for any comments or suggestions that can make this dish even better.

VEGETARIAN STUFFED PEPPERS (SLOW-COOKER STYLE)

Steps:

• 1. Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
• 2. In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
• 3. In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
• 4. Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
• 5. Nutrition Info per serving: Calories 474 Total Fat 9.8g /Sat Fat 4.2g Cholesterol 15mg Sodium 423mg Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g Protein 17.4g