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  • Writer's pictureLisa Jarvis

Slow Cooker Stuffed Peppers

I am making this yummy dish tonight and decided to repost this recipe. I posted this back in October, but in case you missed it is again! Trust me, it's worth talking about again! It is such a delicious dinner and so nice to come home to the wonderful smell of home cooked stuffed peppers ready to be served! I used lean, grass-fed ground beef, but you can substitute ground turkey if you want. I also used brown rice for a healthier twist. I stuffed different color bell peppers for a more colorful meal. It is just perfect for a cold January day! This is a family-friendly meal and is very economical! I hope you will give these a try!

Here's what you need:

5-6 large bell peppers

1 1/2 lbs lean ground beef (or turkey)

1 small onion minced

1 clove garlic minced

1 1/2 T Italian seasoning

2 eggs

3 small cans of tomato sauce

1 1/2 cups COOKED brown rice

About 1 1/2 t salt

Black pepper to taste

Optional garnish.....Any kind of cheese you prefer

Cut the tops off of the peppers. Clean out the seeds, rinse and salt the inside of the peppers. Set them aside. In a saute pan, saute the onion and garlic in a little olive oil, just until softened, and set these aside. In a large bowl mix the ground beef, Italian seasoning, cooked rice, onion and garlic, eggs, two of the tomato sauces, and salt and pepper. Mix well and stuff each pepper and place in the slow cooker. Pour about 1/4 cup water in the slow cooker. Top the stuffed peppers with the remaining small can of tomato sauce. Cook on high for about 4-6 hours or on low for about 8 hours. Top with cheese if you would like and cook on low or warm for a few more minutes or until the cheese is melted. Carefully remove the cooked peppers with tongs to serve. Enjoy!


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