Crockpot Stuffed Bell Peppers are a comforting and hearty meal that brings together vibrant vegetables and savory fillings. This dish is perfect for busy days when you want something delicious waiting for you after a long day. Easy to prepare and packed with flavor, these stuffed peppers are sure to become a family favorite.
Why We Love This Crockpot Stuffed Bell Peppers Recipe
There’s something satisfying about a dish that not only looks beautiful but also delivers in flavors and nutrition. Crockpot Stuffed Bell Peppers are incredibly versatile. You can adjust the filling to suit your dietary preferences and make them as healthy or indulgent as you desire. Plus, who doesn’t love a meal that cooks itself while you go about your day? The slow cooker infuses each pepper with rich flavors, allowing the spices and ingredients to meld beautifully. And with minimal cleanup, you can enjoy your meal without the hassle.
Ingredients about Crockpot Stuffed Bell Peppers
To make your Crockpot Stuffed Bell Peppers, gather these ingredients:
List of ingredients with measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
How to Make Crockpot Stuffed Bell Peppers Directions
Creating your Crockpot Stuffed Bell Peppers is a straightforward process. Here’s how to do it step by step:
- Prepare the Bell Peppers: Begin by cutting the tops off each large bell pepper. This involves slicing through the stem, making sure to save the top to avoid unnecessary waste. Carefully remove the seeds and inner membranes, ensuring you have enough space to pack in the filling later. The colors of the peppers (red, green, yellow, or orange) can all work well, and using a variety can make your dish visually appealing.
- Make the Filling: In a large mixing bowl, combine the ground beef and cooked rice. Make sure the rice is fluffy and has been cooled slightly before mixing. Add the can of diced tomatoes—juice and all—into the bowl. Then, season the mixture with garlic powder, onion powder, Italian seasoning, salt, and pepper. Use your hands or a spoon to thoroughly mix everything until well combined. The ground beef should break apart easily, ensuring every bite of the filling is flavorful.
- Stuff the Peppers: Take your prepared peppers and fill each one generously with the beef and rice mixture. Don’t be afraid to really pack it in; you want to make the most of the pepper’s cavity. Once filled, set them aside on a plate while you prepare the crockpot.
- Arrange in the Crockpot: Place the stuffed bell peppers upright in the crockpot. If they don’t stand easily, you can cut a small slice off the bottom to create a flat base. Ensure they are close together but not squished to get an even cooking temperature.
- Cook: Cover the crockpot and set it to cook on low for 6-8 hours or 3-4 hours on high. The longer cooking time on low allows the flavors to deepen, but both options will lead to delicious results.
- Add Cheese (Optional): If you would like to elevate your dish with some melted cheese, sprinkle it on top of the peppers during the last 30 minutes of cooking. This adds a delightful creaminess that complements the stuffed peppers nicely.
- Serve and Enjoy: After the cooking time is up, carefully remove the peppers from the crockpot. Serve warm and enjoy the beautiful blend of flavors and textures in each bite!
How to Serve Crockpot Stuffed Bell Peppers
Serving your Crockpot Stuffed Bell Peppers can be as simple or sophisticated as you like. For a casual dinner, place the peppers on individual plates and serve them alongside a fresh side salad or some crusty bread. If you’re feeling fancy, consider drizzling a homemade marinara sauce over the top or sprinkling fresh herbs like parsley or basil for a pop of color and flavor.
These stuffed peppers are also great leftovers, making some of the best lunch options the next day. You could even remove the filling and mix it into a pasta dish or a salad for something different. Getting creative with your leftover stuffed peppers will provide variety without the effort of cooking a new meal.
Expert Tips: Crockpot Stuffed Bell Peppers
- Choose Your Peppers Wisely: Go for large, firm peppers to ensure they hold up well while cooking. Look for the ones that have a shiny surface and feel heavy for their size.
- Mix Up the Meat: While ground beef is traditional, feel free to use ground turkey, chicken, or even a meat substitute if you prefer. This allows you to cater to different dietary needs and taste preferences.
- Add Vegetables: To boost nutrition, consider adding finely chopped vegetables like onions, zucchini, or corn to the filling. Just be mindful of the total volume so that the peppers can still hold their shape.
- Check for Doneness: Make sure your meat filling is cooked all the way through. If you have a meat thermometer, beef should reach an internal temperature of 160°F.
- Season to Taste: Feel free to adjust the seasonings based on your preference. If you like more spice, consider adding crushed red pepper flakes or using spicy diced tomatoes.
How to Store Crockpot Stuffed Bell Peppers
If you happen to have leftovers, storing them is easy! Allow the stuffed peppers to cool completely before placing them in an airtight container. They can last in the refrigerator for up to 3-4 days. To reheat, pop them in the microwave for a few minutes until heated through, or warm them in the oven wrapped in foil. If you want to store them for an extended period, consider freezing them. Wrap each pepper in plastic wrap and then in aluminum foil, placing them in a freezer-safe container. They should retain quality for about 2-3 months.
Variation of Crockpot Stuffed Bell Peppers
Crockpot Stuffed Bell Peppers are incredibly adaptable. Here are some variations you might want to try:
- Vegetarian Version: Swap out the ground beef for black beans, lentils, or a combination of your favorite legumes. You can add diced mushrooms or other vegetables for a hearty filling without meat.
- Quinoa Stuffed Peppers: Replace the rice with quinoa for a gluten-free and protein-rich option. This alternative gives a nutty flavor and a delightful texture.
- International Flavors: Consider infusing your mixture with different spices to create a Mexican or Mediterranean twist. For example, use taco seasoning and add black beans and corn for a Mexican flair, or use feta cheese and olives for a Mediterranean theme.
- Various Cheeses: Experiment with different types of cheese for the topping, such as mozzarella, cheddar, or pepper jack. Each will lend a unique flavor profile to your dish.
FAQ
What are Crockpot Stuffed Bell Peppers?
Crockpot Stuffed Bell Peppers are hollowed-out bell peppers filled with a savory mixture, typically including ground beef, rice, and seasonings, cooked slowly in a crockpot.
Can I make these ahead of time?
Yes! You can prepare the stuffed peppers and assemble them a day in advance. Store them in the refrigerator until ready to cook.
How long do I need to cook them in the Crockpot?
For best results, cook on low for 6-8 hours or on high for about 3-4 hours, ensuring the meat is thoroughly cooked.
What can I serve with these stuffed peppers?
These stuffed peppers pair well with a simple salad, garlic bread, or a side of steamed vegetables for a complete meal.
Can I freeze stuffed bell peppers?
Absolutely! They can be frozen after cooking or before cooking. Just make sure they are wrapped properly to avoid freezer burn.
Crockpot Stuffed Bell Peppers
Ingredients
Vegetables
- 4 large bell peppers Choose a variety of colors for visual appeal.
Filling
- 1 pound ground beef Can be substituted with ground turkey or chicken.
- 1 cup cooked rice Fluffy and cooled slightly.
- 1 can diced tomatoes (14.5 oz) Use juice and all for extra flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional) Sprinkle on top during the last 30 minutes of cooking.
Instructions
Preparation
- Cut the tops off each bell pepper and remove seeds and membranes.
- In a mixing bowl, combine ground beef, cooked rice, and diced tomatoes. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.
Stuffing and Cooking
- Fill each pepper generously with the mixture.
- Place peppers upright in the crockpot. If they don’t stand easily, cut a small slice off the bottom.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- If using cheese, add it on top during the last 30 minutes of cooking.
- Once cooked, carefully remove the peppers and serve warm.
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