Stuffed Peppers

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Eva Amurri shares her Stuffed Pepper Recipe

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!

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Ingredients…

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Step by Step...

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!

 

Eva Amurri shares her Stuffed Pepper Recipe

Stuffed Peppers

Slow cooker cooking is my favorite come fall and winter. It is so easy to throw in your recipe and have it cook all day while you're working. This Stuffed Pepper recipe is absolutely delicious and a fan favorite by my entire family.
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Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course
Servings 4 servings
Calories 479 kcal

Equipment

  • Slow Cooker
  • Microwave

Ingredients

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

Nutrition Facts
Stuffed Peppers
Amount Per Serving
Calories 479 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 102mg34%
Sodium 1483mg64%
Potassium 958mg27%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 9g10%
Protein 41g82%
Vitamin A 4423IU88%
Vitamin C 158mg192%
Calcium 321mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Ground Turkey, Onion, Peppers, Rice, Slow-Cooker, Tomato
Tried this recipe?Let us know how it was!

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Photographs by Julia Dags | Copyright © 2021 Happily Eva After, Inc. All Rights Reserved.

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