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This is the time of year that I break out my slow cooker and never look back! There are truly few things that make me happier than setting a recipe in my slow cooker at the beginning of the day, setting it to cook, and having a delicious meal that my whole family loves by dinner time. I’ve always loved making stuffed peppers because they have everything I love: protein, rice, tomatoes, spices, and ooey-gooey cheese on top. Oooooo baby! (I use non-dairy cheese or shredded goat cheese, but you get the idea!) The peppers are so fun too because they become like little edible containers and individual portions. My kids even love eating them because they love how everything fits inside the pepper. I had always made stuffed peppers in the oven…until recently. I decided to try them in the slow cooker, and I am so glad I did because they turned out amazing! The flavors all blend together so much better when they’re cooked over a longer period of time, and the meat is so juicy and delicious. I like to make this with ground turkey instead of ground beef when I want a lighter option, and the slow cooking method really helps the turkey not dry out…which, let’s be honest, can be a problem for ground turkey. Note that it’s best to add some foil balls or a rack underneath the peppers when you’re placing them in the slow cooker so that they don’t fall apart. Don’t forget this step or your peppers can get mushy! Another tip is to serve your stuffed peppers on a bed of greens so that you almost create a salad out of it and get lots of great nutrients into your meal. I like to serve with some french vinaigrette over the top of the greens. So Yummy!
Ingredients…
- 4 bell peppers
- 1 pound ground beef or turkey
- 1/2 cup onion finely diced
- 8 oz can of tomato sauce
- 3/4 cup Mexican rice cooked
- 1 1/4 cups Colby Jack cheese shredded and divided
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 small pinch of nutmeg
- 1/2 teaspoon ground pepper
- 1 1/2 teaspoons salt
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Step 1:
Wash and Cut Off Tops of Peppers
Wash and cut tops off the bell peppers. Dice up the tops of the peppers into small pieces and place them into a bowl.
Step 2:
Remove Seeds from Peppers
Remove seeds from the inside of the peppers and set them aside.
Step 3:
Heat Tomato Sauce and Onions
Place the can of 8 oz tomato sauce and 1/2 cup of finely diced onion into a microwavable bowl and heat for 5 minutes. Set aside to cool.
Step 4:
Mix Ingredients Together
In a large mixing bowl, add 1 pound of uncooked ground beef or turkey, 3/4 cup of Mexican rice, diced bell peppers, 1 cup of shredded Colby Jack cheese, tomato and onion mixture, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of pepper, 1/4 teaspoon cumin, 1/4 teaspoon paprika, and a pinch of nutmeg. Mix thoroughly.
Step 5:
Fill Bell Peppers and Top with Cheese
Take the mixed ingredients and fill the bell peppers. Top with the remaining Colby Jack cheese.
Step 6:
Prep Slow Cooker
In a slow cooker, add 1/3 cup of water to the bottom and then place foil balls on top.
Step 7:
Cook Peppers and Enjoy!
Place the peppers on top of the foil balls and cook on low for 6 hours. Serve over a bed of greens!
Stuffed Peppers
Equipment
- Slow Cooker
- Microwave
Ingredients
- 4 Bell Peppers
- 1 lb Ground Turkey
- 1/2 cup Onion, Finely Diced
- 8 oz Tomato Sauce
- 3/4 cup Mexican Rice, Cooked
- 1 1/4 cup Colby Jack Cheese, Shredded
- 1/4 tsp Cumin
- 1/4 tsp Paprika
- 1 pinch Nutmeg
- 1/2 tsp Ground Pepper
- 1 1/2 tsp Salt
Instructions
- Wash and cut tops off the bell peppers. Dice up the tops of the peppers into small pieces and place them into a bowl.
- Remove seeds from the inside of the peppers and set them aside.
- Place the can of 8 oz tomato sauce and 1/2 cup of finely diced onion into a microwavable bowl and heat for 5 minutes. Set aside to cool.
- In a large mixing bowl, add 1 pound of uncooked ground beef or turkey, 3/4 cup of Mexican rice, diced bell peppers, 1 cup of shredded Colby Jack cheese, tomato and onion mixture, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of pepper, 1/4 teaspoon cumin, 1/4 teaspoon paprika, and a pinch of nutmeg. Mix thoroughly.
- Take the mixed ingredients and fill the bell peppers. Top with the remaining Colby Jack cheese.
- In a slow cooker, add 1/3 cup of water to the bottom and then place foil balls on top.
- Place the peppers on top of the foil balls and cook on low for 6 hours. Serve over a bed of greens!
Nutrition
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I made these today for the first time and they were delicious! It was very easy to prepare. Will definitely make again!