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. At this point, you can cover the insert and stick it in the fridge overnight. This allows you to prepare the meal ahead of time, so you’re not rushed in the morning. I just recommend allowing the insert to sit outside of the refrigerator for 30 – 60 minutes to take the chill off of it before turning on the slow cooker. (I have had glass dishes shatter twice when going from fridge to oven, so I’m paranoid about the possibility even though its never happened with a slow cooker insert.)
Once everything is ready to go, 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.
Thanks for Visiting Patty Cake’s Pantry.
- 4 bell peppers ($1.00)
- ½ pound ground turkey ($1.26)
- 1 cup cooked rice, chilled ($0.09)
- 1 small onion, finely chopped ($0.19)
- ½ teaspoon granulated garlic ($0.02)
- 1¼ cup spaghetti sauce, divided ($0.42)
- ¼ teaspoon black pepper ($0.02)
- ½ teaspoon salt ($0.02)
- 1 egg ($0.11)
- 2 Tablespoons Parmesan cheese ($0.13)
- 1 cup Shredded Mozzarella Cheese ($0.99)
- Cut peppers in half vertically. This means cut them in half from the stem end to the bottom.
- Remove seeds and membrane from the center of the peppers.
- Spray the bottom of your slow cooker with non stick spray.
- Arrange peppers in the bottom of your oval shaped slow cooker.
- In a separate bowl, mix together ground turkey, cooked rice, chopped onion, granulated garlic, black pepper, salt, egg, parmesan cheese, and ¼ cup spaghetti sauce.
- Spoon this meat mixture evenly into the stuffed peppers.
- Pour the remaining spaghetti sauce evenly over the peppers.
- Turn slow cooker to low and allow peppers to cook for 8 hours or turn to high and allow to cook for 4 hours.
- Sprinkle the top each stuffed pepper with 2 tablespoons of shredded mozzarella, and cover the pan.
- Allow to cook for 30 minutes longer for cheese to melt.
- Serve.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 333
|
|
% Daily Value
|
|
Total Fat 8.3g
13%
|
|
Saturated Fat 3.5g
17%
|
|
Trans Fat 0.0g
|
|
Cholesterol 62mg
21%
|
|
Sodium 3345mg
139%
|
|
Total Carbohydrates 47.4g
16%
|
|
Dietary Fiber 2.4g
9%
|
|
Sugars 3.4g
|
|
Protein 19.2g
|
|
Vitamin A 41%
Vitamin C 194%
|
|
Calcium 16%
Iron 16%
|
this sounds like something i could do for busy weeks..i just havent thought of it.
I actually prefer the stuffed peppers this way because the peppers are more tender. When I bake them, I feel like I need to parboil the peppers first. This eliminates that step.
I need to add this to my slow cooker recipe list! Thanks for sharing!
I’m glad you like this recipe. Come back and let us know what you think after you make them.
I make a very Indian vegetarian version of this with filling made of potatoes.
I will definitely try your recipe with soya mince in place of meat. Will let you know how it goes!
Thanks for sharing!
A pepper filled with an Indian flavored potato filling sounds delicious. Is this recipe available on your website?
This is a great week night meal – just a one pot dish that’s so comforting after a long day. Yum!
One pot meals are always great after a long day at work, aren’t they?
Yummm I love stuffed peppers, even better when they cook themselves in a slowcooker and all the flavors seep into each other. YUMM
Slow cooking really does allow the flavors to meld together deliciously, doesn’t it.
I LOVE stuffed peppers – I make them all the time in the winter. But I’ve never made them in the slow cooker – I’ll have to try this!
I had never made them in a slow cooker before, either, but I realized that I could ensure soft and tender bell peppers, and dinner would be ready when I got home. I hope you try these. You will love them.
Oh man, I haven’t had stuffed peppers in ages. I’ve never thought of doing them in the slow cooker…what a great idea. I’ll have to give these a try for sure
We hadn’t eaten them in a while, either, but I really think this is my favorite way to prepare them.
I love the simplicity of the recipe. When I make stuffed peppers, I like to make a bunch ahead and freeze them (raw).Helps a lot in a busy night !:)
That’s a great idea, and the freezing probably ensures that the peppers are tender and easy to cut into.
I like the way you carefully arrange them before stuffing – I’d never thought of that and wondered how I could put them in neatly! (Duh… LOL)
Classics are classic!
I only carefully arranged them before stuffing because I didn’t do that the first time I tried this recipe, and I couldn’t get them to fit. It was very frustrating. At least I learned from my mistake.
I grew up on stuffed peppers as a kid. These look super yummy.
These were not something my mom made often, but I loved when she did. Of course, hers were made in the oven, not the slow cooker.