Slow Cooker Stuffed Peppers

Instructions

1. Prepare the Peppers:
Slice the tops off the bell peppers and carefully remove the seeds and white membranes. Set the hollowed peppers aside.

2. Make the Filling:
In a large mixing bowl, combine the cooked ground beef, cooked rice, diced onion, minced garlic, 1 cup of tomato sauce, salt, pepper, and Italian seasoning (if using). Stir until everything is evenly incorporated.

3. Stuff the Peppers:
Spoon the beef and rice mixture into each prepared bell pepper, packing it in gently but leaving a little space at the top to allow the rice to expand.

4. Assemble in Slow Cooker:
Pour just enough of the remaining tomato sauce into the bottom of your slow cooker to coat it (about ½ cup). Arrange the stuffed peppers upright in the pot. Pour the rest of the sauce over the tops and around the peppers.

5. Cook:

• For a hands-off approach: Cover and cook on LOW for 6-7 hours.

• To cook faster: Cover and cook on HIGH for 3-4 hours.
  The peppers are done when they are tender and easily pierced with a knife but still hold their shape.

6. Add Cheese (Optional):
In the last 10-15 minutes of cooking, sprinkle the shredded cheese over the tops of the peppers. Cover again to let the cheese melt beautifully.

7. Serve:
Carefully remove the peppers from the slow cooker. Serve immediately, spooning the warm sauce from the bottom of the pot over each pepper.

Chef’s Notes

• Make it your own: Feel free to substitute ground turkey, chicken, or a plant-based ground meat alternative.

• For stronger peppers: If you prefer your peppers with more bite, cooking on the shorter end of the time range is best.

• Serving Suggestion: These are delicious on their own or paired with a simple green salad and a slice of crusty bread.