Slow Cooker Stuffed Bell Peppers: A Delicious Fall Crockpot Recipe to Satisfy Your Cravings 🌶️🍂✨
1. Introduction
Discover the perfect slow cooker recipes that combine hearty flavors and easy preparation with our Slow Cooker Stuffed Bell Peppers. This fall recipe crockpot is not only budget-friendly but also packed with nutritious ingredients, making it an ideal choice for cozy autumn dinners. Embrace the comfort of Fall Beef Crockpot Recipes while enjoying a wholesome meal. Let’s walk through this simple yet flavorful crockpot meal with peppers that’s perfect for impressing family and friends alike.
2. Ingredients for Slow Cooker Stuffed Bell Peppers
- 4 large bell peppers (preferably red, yellow, or orange for color)
- 1 lb ground beef or turkey (for delicious healthy recipes dinner crock pot)
- 1 cup cooked rice (you can use cauliflower rice for a healthier twist)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
3. Step-by-Step Instructions to Make the Best Slow Cooker Stuffed Bell Peppers
Preparation of Bell Peppers
Start by slicing off the tops of the bell peppers and removing the seeds and membranes. Set aside.
Prepare the Filling
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add onions, garlic, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix well and cook for another 5 minutes until combined.
Stuffing the Bell Peppers
Fill each bell pepper with the prepared meat and rice mixture. Place the stuffed peppers upright in the Crock-Pot Family-Size Slow Cooker.
Cooking in the Slow Cooker
Sprinkle shredded cheese on top of each stuffed pepper. Cover and cook on low for 4-6 hours until peppers are tender and cheese is melted.
Serving and Garnishing
Carefully remove the stuffed peppers from the crockpot. Garnish with freshly chopped basil or parsley, and serve hot with a side salad or crusty bread.
4. Storage Tips for Leftover Slow Cooker Stuffed Bell Peppers
Allow the stuffed peppers to cool completely before transferring them to airtight containers. Store in the refrigerator for up to 3 days. Reheat in the microwave or oven for a quick fall lunch or dinner.
5. Serving Suggestions to Elevate Your Crockpot Dishes Healthy
For a nutritious boost, pair these stuffed peppers with a side of roasted vegetables or a fresh green salad. Looking to add more variety? Try these healthy crockpot recipes for fall or explore our delicious creamed Tuscan chicken for an ultimate cozy feast. If you’re a gadget enthusiast, check out the Ninja SLUSHi Pro RapidChill Drink Maker for refreshing beverages to complement your meal.
6. FAQs About Slow Cooker Stuffed Bell Peppers
Can I use different types of peppers?
Absolutely! Besides bell peppers, you can try poblano or banana peppers for a different flavor profile. Ensure they are large enough to hold the stuffing.
Can I make this recipe vegetarian?
Yes! Substitute the ground meat with plant-based protein or beans. For example, incorporate black beans or lentils for a nutritious twist.
How long do leftovers last?
Stored properly, leftovers can last up to 3 days in the refrigerator. Reheat thoroughly before serving.
Is this recipe suitable for meal prep?
Definitely! Prepare the stuffed peppers in advance, store them in airtight containers, and reheat for quick easy crock pot lunch ideas.
7. Conclusion
Enjoy the cozy flavors of fall with our Slow Cooker Stuffed Bell Peppers, a nutritious and versatile crockpot dish healthy that’s simple to prepare and perfect for busy weeknights. This fall beef crockpot recipes is customizable with your favorite ingredients and offers a wholesome dinner option that everyone will love. Whether you’re looking for quick crockpot meals with peppers or an easy crock pot lunch idea, this recipe delivers comfort and flavor in every bite. Make sure to explore other delicious healthy recipes dinner crock pot options to elevate your cooking game this fall season!
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Slow Cooker Stuffed Bell Peppers – Cheap Fall Crockpot Recipes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Kid-Friendly
Description
Discover the delicious and hearty Slow Cooker Stuffed Bell Peppers, a perfect fall crockpot recipe that combines nutritious ingredients with convenience. This budget-friendly dish is ideal for cozy autumn dinners and meal prep, offering a flavorful and satisfying meal that the whole family will love.
Ingredients
- 4 large bell peppers (preferably red, yellow, or orange for color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (or cauliflower rice for a healthier option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Add onions, garlic, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix well and cook for an additional 5 minutes.
- Stuff each bell pepper with the meat and rice mixture.
- Place the stuffed peppers upright in the crockpot, then sprinkle shredded cheese on top.
- Cover and cook on low for 4-6 hours until peppers are tender and cheese is melted.
- Remove from crockpot, garnish with herbs, and serve hot with your favorite sides.
Notes
- Use large bell peppers to comfortably hold the stuffing.
- For a vegetarian version, substitute ground meat with black beans, lentils, or plant-based protein.
- Customize with different cheese types or additional herbs for variety.
- Make ahead and store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
