Slow Cooker Stuffed Peppers are an easy way to have a dinner ready when you return home after a busy day at work.  This requires a few minutes to put together the ingredients, but it’s well worth the effort.  These Slow cooker stuffed peppers are awesome. 

The first thing you need to do is cut your peppers.  You can do this two different ways.  I cut the peppers in half from the stem to the bottom and then removed the seeds.  I prefer to stuff my peppers this way because they are more stable on the plate.   I was also using a larger oval shaped slow cooker.    This method also allows each person to have two halves of stuffed pepper, and makes serving people with smaller appetites simpler because they can choose to eat only one half of a pepper.

If you are using a smaller, round slow cooker, you will want to cut the top off of the pepper, remove the seeds and membranes from inside, and chop up the cap from the pepper to add to the filling for the peppers.  It’s easy to fit four peppers cut this way into a round slow cooker.

Once the peppers have been cut, you need to spend some time figuring out how to arrange them in the bottom of the slow cooker.  They should be as close to level as possible, but they will soften and shrink a bit during the cooking process.  They don’t have to be perfect at this point.  Spray the slow cooker with non-stick cooking spray before putting in your peppers.

Next, you need to mix up all of your filling ingredients.  I filled my peppers while they were sitting in the bottom of the slow cooker.     You can use a spoon, or, if you prefer, you can simply scoop the filling with your clean and dry hands.

Once the peppers are filled and all of the filling placed inside of them, double check to make sure that they are laying pretty flat in the slow cooker.

The next step is to spoon or pour the remaining spaghetti sauce over the top and sprinkle it with Parmesan cheese.

Turn on the slow cooker and let everything cook for 8 hours on low or 4 hours on high.  The peppers will be fork tender at this point.

Remove the lid and top each pepper with 2 tablespoons of shredded Mozzarella cheese.  Cover the slow cooker again and allow the peppers to cook for another 15 to 20 minutes until the cheese is melted.

You will have beautiful, cheesy stuffed peppers ready for serving.

They are simple and delicious.  We really enjoyed them.

A serving for this recipe is two halves of a bell pepper and all of the filling.

Give our recipe for Slow Cooker Stuffed Peppers a try and let us know what you think by leaving a comment below.

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