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- Meat and poultry
- Slow cooker beef
Whole peppers are stuffed with mince, rice and tomatoes and can be finished in the slow cooker for an easy weeknight meal.
7 people made this
- 450g lean beef mince
- 1 (400g) tin chopped tomatoes with chilli
- 160g cooked rice
- 2 tablespoons tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 6 green or red peppers, tops and seeds removed (reserve tops)
- 80ml water
MethodPrep:20min ›Cook:6hr5min ›Ready in:6hr25min
- Heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes.
- Mix beef mince, tomatoes, rice, ketchup, Worcestershire sauce and black pepper together in a bowl. Stuff each pepper with beef and rice mixture.
- Arrange stuffed peppers in a slow cooker; place the reserved tops back onto each pepper. Pour water around the base of each stuffed pepper.
- Cook on Low for 6 to 8 hours.
Reviews & ratingsAverage global rating:(39)
Reviews in English (31)
This is a great basic simple recipe so I agree with OldCatMan-no need to cook the meat prior to stuffing. That takes away from the "simple" part. Do as directed but no need to cook meat prior to stuffing!!! BB-07 Sep 2014
by Coastal Lady
NO need to cook your meat for Stuffed Peppers..just add cooled rice with raw meat mixture and onions and seasonings of your choice. I add ALLSPICE to the meat mixture and put some BROWN SUGAR and some ALLSPICE in the Tomato sauce you use...such a great flavor! You will always use the sugar and allspice from now on. YUMM!-07 Feb 2015
Slow Cooker Stuffed Peppers
Slow Cooker Stuffed Peppers are a colorful and delicious way to eat healthy this summer and year round! Get your kids to eat their veggies with this fun and simple vegetarian recipe that's like nature's meal bowl!
Want a great way to eat your veggies? Stuff 'em! Curious how to cook Slow Cooker Stuffed Peppers? They are so versatile and are simple to make, especially when you use your slow cooker.
By the time you’re home and ready for dinner, these delicious Slow Cooker Stuffed Peppers will be perfectly cooked and oozing with melted cheese, savory barbecue sauce and fluffy white rice. Try these Slow Cooker Stuffed Peppers and you might never go back to oven-roasting your stuffed peppers again.
Cut tops off peppers. Remove seeds and ribs and discard. Set pepper shells aside.
Combine pork, 1/2 cup barbecue sauce, peas and rice together in a medium bowl. Divide filling evenly between peppers.
Pour remaining barbecue sauce into slow cooker stir in water.
Stand stuffed peppers upright in slow cooker and top with cheese. Place lid on slow cooker. Cook for 5 to 7 hours on Low, or for 2 1/2 to 3 1/2 hours on High.
Easy, Cheesy Stuffed Peppers
This recipe was designed to make your life easier and your dinner, tastier. We recommend prepping it the night before, tossing the ingredients together in the morning and letting your slow cooker do the hard work.
These peppers are fast to prep and slow to cook, and that’s just the way we like it. Start your slow cooker and allow the peppers to cook for 5 to 7 hours. With little effort, you’ll have 4 servings of pork-filled peppers ready to go!
Save time cooking these stuffed peppers by making sure to use Minute® Instant White Rice for quick preparation and additional ease in the cooking process.
For a different take, use our Minute® Instant Jasmine Rice to add aromatic flavor to these peppers.
Get Your Greens
Serve these stuffed peppers with a mixed green salad tossed with your favorite dressing for a well-rounded meal.
- 1 pkg. Jimmy Dean® Pork Sausage
- 1 ½ cups cooked long-grain white rice
- 1 ½ cups salsa, divided
- 1 ½ cups (6 ounces) shredded Mexican cheese blend, divided
- ½ teaspoon salt
- 6 red, yellow or green bell peppers
Combine sausage, rice, 1 cup of the salsa and 1 cup of the cheese and salt in a large bowl.
Remove tops from bell peppers discard tops, seeds and membranes. If necessary, cut thin slice from bottom of each pepper so it can stand upright. Stuff peppers with sausage mixture.
Spray a 5 to 6 quart slow cooker with cooking spray. Pour remaining ½ cup salsa into bottom of slow cooker. Stand peppers upright in cooker cover. Cook on low setting for 4-5 hours or until peppers are tender.
Remove cover sprinkle tops with ½ cup remaining cheese. Cover cook 5 to 10 minutes or until cheese is melted. Carefully lift out peppers with slotted spoon using tongs to support peppers.
Prepare using 1 pkg. Jimmy Dean® Original, Sage Flavor, or Hot Pork Sausage Roll
Spray the inside of your Crock Pot with a nonstick spray.
Cut the tops off each of the bell peppers and remove all the seeds. Set aside.
In a large bowl, combine all the remaining ingredients, except the beef broth, and mix well.
Tip: If you are using frozen cauliflower rice, rinse the rice in lukewarm water for a minute and squeeze out as much of the liquid as you can. Fresh cauliflower rice will release less liquid as it cooks.
Pour the beef broth into the bottom of the Crock Pot.
Spoon the filling into each pepper. Fill all the way to the top.
Gently place each stuffed pepper into the Crock Pot. Cover and cook on high for 4 hours or low for 8 hours.
How to Cook Slow Cooker Peppers in the Oven OR in a Pressure Cooker
I’m so not an expert on this stuff. I’ve researched a LOT and I’ve asked around. It works, the conversions I mean. And I cook in an oven, a toaster oven and own 3 different, wait, 4 now because I bought a Carey on sale last week… so I have 4 kinds of pressure cookers or canners.
I also have 8 slow cookers. Don’t judge. I already admitted I’m a foodie nerd.
Anyway, you CAN cook slow cooker stuffed peppers in a crockpot, in the oven, and in a pressure cooker.
Cooking Stuffed Peppers in the Slow Cooker
Basically, you need to cook your stuffed peppers between 6 and 8 hours on low. That’s if your chosen recipe has any raw ingredients. That includes meat, rice, or vegetables.
IF all your ingredients are cooked…except for the pepper everything is stuffed into, of course, sometimes you can get away with 5 hours. I don’t have evidence but I think it depends on the thickness and size of the pepper itself.
So, airing on the side of safety and not causing food poisoning from consuming undercooked meat…I’ve always cooked mine on low for at least 6 hours. And then cut one open to check the center before serving.
That’s just me. I do prefer a medium-rare steak…just not undercooked ground beef. Or heaven forbids, pork or chicken. Ugh.
Baking Slow Cooker Stuffed Peppers
I researched this one a lot. Mainly because I don’t use my oven as often as most foodies.
I got used to using my slow cookers a long time ago. And then I just stuck with them. That’s over on the “about” page if you want to read it, no need to repeat it all here.
The recipes I’ve made with stuffed peppers in the oven all used pre-cooked rice. And after reading up and thinking about it I finally had that light bulb go off.
To cooked stuffed peppers in the oven with uncooked rice OR meat you need to use a covered dish. I’m not just talking here. I cooked a lot of peppers to see if I was right.
The ones in the covered dishes with sauce surrounding them cooked much better. The peppers need the moisture from the liquids and it needs to be covered by either a lid or by “tenting” foil.
On most of the recipes I read and/or baked, temperatures vary between 350 and 400 degrees. Cooking times varied from 30 to 60 minutes too.
Oven Cooking Times for Raw Ingredients
Uncooked rice, raw meats and/or uncooked vegetables: You’ll need to bake between 350 and 375 for 45 to 60 minutes. If you use uncooked rice, you’ll need to add extra liquid to the meat mixture (for the rice to absorb) and a puddle of sauce around the peppers too.
Cook Times for All Cooked Ingredients
If you’re going to use pre-cooked meat or leftover chili or something. No worries, you’ll only need to bake the stuffed peppers long enough for them to get soft. So, about 25 minutes.
If you’re using precooked rice, same goes. Sometimes you can get away with as little as 20 minutes if you like your peppers a bit more crisps.
Pressure Cooker Stuffed Peppers
Remember I said I own 4 pressure cookers now? Well, I’m going to confess something. That isn’t because I have COOKED in them a lot. I can. I’ve canned stuff for years.
I live on a farm. I grow gardens. Blah, blah. So, I can stuff. I am only now learning to cook in a pressure cooker.
But they worked out. It took 3 tries, but they worked. 12 minutes set on high and sealed. Then you have to do the vent thing and let it cool down before opening it. of course. But still, all in all, very fast.
Additional Crockpot to Oven to Pressure Cooker Note
I intend to make up a full conversion chart very soon BUT it’s already a little after 9 pm here. So, by the time I’m done typing this whole thing out, playing with pictures and getting you guys all notified its up…well, I’m already gonna be up late.
No complaints. The oil got changed in my truck, the house got cleaned, errands are done for a week or two and I got all the supplies ready to do some pretty epic canning.
That’s not going to happen until Thursday though. It supposed to be a LOT cooler. And since I live in an old farmhouse that does NOT have central air…I think I will wait another 48 hours.
SOOOO hopefully tomorrow I will have time to do the conversion chart and get it posted. If not, I’ll have it up asap…someone remind me if I forget, please 😊
Okay, babbles completed. Now on to the legal stuff before we proceed to all the slow cooker stuffed peppers yumminess…
Legal Note: This post may contain affiliate links. What does that mean? That means, if you click on a link and make a purchase, SlowCookerKitchen.com will sometimes make a small commission. That does NOT mean your price increases. That means I’ve found a product I use and love OR I’ve researched bunches and believe it will help out with cooking and stuff. So, thanks for clicking anything that looks interesting and supporting Slow Cooker Kitchen. Much appreciated.
Slow Cooker Mediterranean Stuffed Peppers
These Slow Cooker Stuffed Peppers are truly a taste of the Mediterranean with artichoke hearts, olives, creamy feta and a hint of red chilli. Beautiful!
- 30 grams Brown Rice, Uncooked
- 60 milliliters Water, For Cooking The Rice
- 150 grams Chicken Mince
- 25 grams Artichoke Hearts, Sliced
- 25 grams Black Or Green Olives, Sliced
- 20 grams Onion, Diced
- 1 teaspoon Oregano
- 1 clove Garlic, Crushed
- ¼ whole Red Chilli, Thinly Chopped
- ¼ whole Lemon, Juice Only
- 500 grams Red Or Orange Peppers (2 Large)
- 25 grams Feta
Prepare the brown rice. Wash in a bowl and drain, then repeat a couple of times to remove any residue. Place in a small saucepan with water, bring to the boil and reduce heat to low. Cover and cook for around 20 minutes until all the water has been absorbed.
Mix rice and all other ingredients (except peppers and feta) in a large bowl. Mix well and season with salt and a generous amount of pepper.
Cut off the top of the peppers and remove all the seeds so they are hollow. Place the stuffing mixture inside.
Place standing up in a slow cooker and cook on high for 2–3 hours or low for 4–5 hours. When cooked, scatter the feta cheese over the top and serve!
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Slow Cooker Stuffed Peppers
- Yield: 6 Servings
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Course: Dinner
- Cuisine: American
- Author: Sabrina Snyder
Slow Cooker Stuffed Peppers are hearty, flavorful, and wonderfully easy. Enjoy colorful peppers stuffed with a ground beef, rice, and tomato mixture!
- 1 pound ground beef 85/15
- 2 tablespoons olive oil
- 1 yellow onion , finely diced
- 2 cloves garlic , minced
- 1 1/2 cups instant white rice , or half-cooked plain white rice
- 1 cup water
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 6 bell peppers , cut in half through the stem and cleaned
- 1/2 cup Parmesan cheese , grated or shredded
Note: click on times in the instructions to start a kitchen timer while cooking.
Add beef to a large skillet on medium-high heat, breaking it apart as it cooks.
Drain excess fat after the beef is browned.
Add in the olive oil, onions, and garlic, reduce heat to medium, cooking for 5-7 minutes .
Add in the rice, water, tomato sauce, Worcestershire sauce, kosher salt, black pepper, and Italian seasoning along with the ground beef back into the pan and mix it all together.
Scoop the mixture into the bell peppers, packing it down slightly.
Top with 1/2 the Parmesan Cheese.
Pour beef broth into the bottom of your slow cooker and place bell peppers in the pot carefully.
Garnish with remaining Parmesan cheese before serving.
Yield: 6 Servings, Amount per serving: 392 calories, Calories: 392g, Carbohydrates: 32g, Protein: 22g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 57mg, Sodium: 1140mg, Potassium: 845mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4145g, Vitamin C: 160g, Calcium: 153g, Iron: 5g
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