Slow Cooker Stuffed Peppers Recipe

Are you looking for easy slow cooker recipes that involve those leftover peppers and ground meat? Make these Slow Cooker Stuffed Peppers for dinner tonight without a lot of fuss.

Do you have to cook meat before stuffing peppers?

With this recipe? No. Just be sure to not overstuff the peppers so that everything cooks completely all the way through.

Stuffed Peppers Ingredients

• ground beef or turkey
• cooked brown rice 
• shredded cheddar cheese
• frozen corn
• black pepper
• garlic powder
• salsa
• cumin
• red peppers with cut tops, stemmed and seeded 
• leftover tops of peppers

How to Make Stuffed Peppers in the Slow Cooker

Coat the inside of the slow cooker with a nonstick spray or use a buttered napkin to rub along the bottom and sides. 

Cut up the tops of the red peppers and cube the leftover pepper scraps for the filling.

In a large bowl, combine the ground meat, cubed pepper top scraps, cooked rice, 1/2 cup of the cheese, corn, salsa, cumin, and garlic powder. Pepper to taste. 

Spoon the filling lightly into the pepper cavity. Do not overstuff to ensure the meat cooks thoroughly. 

Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours.

Ensure the peppers are tender and the meat is cooked through before serving. 

Uncover and top each pepper with the remaining cheese. Ensure that each pepper is evenly covered. If you like extra cheesy toppings, feel free to add as much cheese as you like.

Cover and cook for an additional 10-15 minutes or until cheese is melted.

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Slow Cooker Stuffed Peppers Recipe

Yield: 6 Peppers

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Are you looking for easy slow cooker recipes that involve those leftover peppers and ground meat? Make Slow Cooker Stuffed Peppers for dinner.

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Ingredients

• 1 pound of ground beef or turkey
• 1 1/2 cup of cooked brown rice 
• 1 cup of shredded cheddar cheese
• 1 cup of frozen corn
• black pepper to taste
• 1/2 tsp garlic powder
• 1 cup of salsa
• 1 tsp of cumin
• 6 red peppers with cut tops, stemmed and seeded 
• leftover tops of peppers

Instructions

1. Coat the inside of the slow cooker with a nonstick spray or use a buttered napkin to rub along the bottom and sides. 
2. Cut up the tops of the red peppers and cube the leftover pepper scraps for the filling.
3. In a large bowl, combine the ground meat, cubed pepper top scraps, cooked rice, 1/2 cup of the cheese, corn, salsa, cumin, and garlic powder. Pepper to taste. 
4. Spoon the filling lightly into the pepper cavity. Do not overstuff to ensure the meat cooks thoroughly. 
5. Place peppers into the slow cooker.
6. Cover and cook on low heat for 3-4 hours. Ensure the peppers are tender and the meat is cooked through before serving. 
7. Uncover and top each pepper with remaining cheese.
8. Cover and cook for an additional 10-15 minutes or until cheese is melted.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 524mgCarbohydrates: 31gFiber: 4gSugar: 8gProtein: 34g

Nutrition facts not always accurate