4 Delicious Slow Cooker Stuffed Bell Peppers for a FallFeast

Oh, fall—when the air gets crisp and my slow cooker becomes my best kitchen friend! There’s nothing like coming home to the smell of something delicious simmering away, especially when it’s as easy and budget-friendly as these Slow Cooker Stuffed Bell Peppers. I first made this cheap fall crockpot recipe during a hectic week when I needed dinner to practically cook itself—and wow, did it deliver! The peppers get so tender, the filling stays juicy, and the whole house smells like cozy comfort. Plus, it’s one of those forgiving recipes where you can toss in whatever you’ve got in the fridge. Trust me, once you try these, you’ll be making them all season long!

Why You’ll Love These Slow Cooker Stuffed Bell Peppers

Let me count the ways these stuffed peppers will become your new fall obsession:

• Effortless prep: Just chop, mix, stuff, and let the slow cooker work its magic while you tackle your day
• Budget-friendly: Uses simple ingredients you probably already have – no fancy grocery trips needed!
• Endlessly customizable: Swap meats, spices, or cheeses to match whatever you’re craving
• Fall-perfect: Warm, comforting flavors that taste like autumn hugged your tastebuds
• Leftover hero: Somehow tastes even better reheated the next day (if they last that long!)

Seriously, what’s not to love?

Ingredients for Slow Cooker Stuffed Bell Peppers

Here’s the beautiful part – you likely have most of these ingredients already! I love recipes where I don’t need to make a special trip to the store. Here’s what you’ll need for those perfect stuffed peppers:

• 4 large bell peppers (any color – I mix red and green for a festive look)
• 1 lb ground beef or turkey (85% lean keeps it juicy without being greasy)
• 1 cup cooked rice (white or brown both work – I use whatever’s leftover in my fridge)
• 1 small onion, diced (yellow or white – that bit of sweetness is key)
• 2 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
• 1 can (14.5 oz) diced tomatoes (don’t drain – that juice keeps everything moist)
• 1 tsp Italian seasoning (or just oregano if that’s what you’ve got)
• 1/2 tsp salt (I use kosher – it distributes better)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 cup shredded cheese (optional but oh-so-good – cheddar or mozzarella are my go-tos)

See? Nothing complicated – just good, simple ingredients that come together into something amazing!

How to Make Slow Cooker Stuffed Bell Peppers

Okay, let’s get these beauties cooking! The process couldn’t be simpler, but I’ve got some little tricks that’ll make yours turn out perfect every time. Just follow these easy steps:

Preparing the Bell Peppers

First, grab those peppers and slice about 1/2 inch off the tops – save those tops! Then scoop out all the seeds and white membranes (a spoon works great for this). Here’s my secret: cut just a tiny bit off the bottoms too – not enough to make holes, but enough so they’ll sit flat in your slow cooker. You want these standing tall and proud like little edible bowls!

Mixing the Filling

Now the fun part! In a big bowl, mix together your ground meat, cooked rice, onion, garlic, diced tomatoes (with all that yummy juice!), and seasonings. Get in there with your hands – it’s the best way to make sure everything’s evenly distributed. The mixture should hold together when you squeeze it but still feel moist. If it seems too dry, add a tablespoon or two of water or tomato sauce.

Slow Cooker Setup

Stuff those peppers generously – really pack the filling in there! Arrange them carefully in your slow cooker so they’re snug but not squished. If you’ve got extra filling (I usually do), just tuck it around the peppers. No need to add liquid – the peppers and tomatoes provide enough moisture. Pop the lid on and let it work its magic: 6 hours on low or 3 hours on high. If you’re adding cheese (and why wouldn’t you?), sprinkle it on during the last 15 minutes so it gets melty but doesn’t disappear into the sauce.

That’s it! Your house is about to smell incredible, and dinner will practically make itself. Now go put your feet up – you’ve earned it!

Tips for Perfect Slow Cooker Stuffed Bell Peppers

After making these stuffed peppers more times than I can count, here are my can’t-miss secrets:

• Pre-cook that rice: Uncooked rice turns into little pebbles – trust me, I learned this the hard way! Leftover rice works perfectly.
• Choose lean meat: 85-90% lean keeps things juicy without making your peppers swim in grease (we’re not making soup!)
• Don’t overstuff: Leave about 1/4 inch at the top – the filling expands as it cooks. I call this the “rising bread dough rule”
• Size matters: Pick peppers that fit comfortably in your slow cooker – too big and they’ll collapse when tender
• Check early: All slow cookers run differently. Start checking an hour before the low setting finishes to avoid mush-city

Follow these simple tricks and you’ll get perfect peppers every single time!

Ingredient Substitutions for Slow Cooker Stuffed Bell Peppers

One of my favorite things about this recipe is how flexible it is! Don’t stress if you’re missing something – here are my tried-and-true swaps:

• Meat alternatives: Swap ground beef for lentils (1 cup cooked) or chopped mushrooms for a vegetarian version. The texture changes slightly, but the flavor stays amazing!
• Rice replacements: Quinoa, cauliflower rice, or even couscous work beautifully. Just remember to adjust cooking times for cauliflower rice (add it last hour).
• Cheese options: Dairy-free cheese melts surprisingly well, or skip it entirely – the peppers are plenty flavorful on their own.
• Tomato tweaks: No canned tomatoes? Use 1 cup marinara sauce instead – it’ll be slightly richer but just as delicious.

The beauty of stuffed peppers is how forgiving they are – don’t be afraid to get creative with what you’ve got!

Serving Suggestions for Slow Cooker Stuffed Bell Peppers

Oh, let me tell you how I love to serve these stuffed peppers! They’re practically a whole meal in themselves, but I always add a little something extra to make it feel special. A crusty piece of garlic bread for dipping in those tasty juices is my weakness – seriously, don’t skip it! If I’m feeling fancy, I’ll toss together a simple green salad with balsamic dressing for some freshness. And during peak fall? Roasted butternut squash wedges make the perfect sweet-and-savory side. The best part? Everything can be prepped ahead while your slow cooker does the heavy lifting. Dinner party magic with zero stress!

Storing and Reheating Slow Cooker Stuffed Bell Peppers

These stuffed peppers are almost better the next day – seriously, the flavors just keep getting better! Store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze them, wrap each pepper individually in foil or plastic wrap, then pop them in a freezer bag – they’ll keep for about a month. To reheat, I love using the oven (350°F for 15-20 minutes) because it keeps the peppers from getting soggy, but the microwave works in a pinch (just 1-2 minutes). Trust me, you’ll be glad you made extra!

Slow Cooker Stuffed Bell Peppers FAQs

Over the years, I’ve gotten so many great questions about this recipe – here are the answers to the ones that pop up most often!

Can I use uncooked rice in stuffed peppers?

Oh honey, no! (Says the voice of experience.) Uncooked rice just stays hard as rocks while the peppers turn to mush. Always use pre-cooked rice – it soaks up the flavors so beautifully. Leftover takeout rice works perfectly here!

How do I make vegetarian stuffed peppers?

Easier than you think! Just swap the meat for 1 cup cooked lentils or 2 cups chopped mushrooms. I actually prefer the mushroom version – they give such a nice meaty texture without being heavy. My niece (the vegetarian in our family) goes nuts for this version!

Why do my peppers get soggy sometimes?

Usually means you’re overfilling them or adding extra liquid. The peppers release moisture as they cook, so that canned tomato juice is plenty. And leave about 1/4 inch at the top – the filling expands like magic while cooking!

Can I prepare these ahead of time?

Absolutely! I often stuff the peppers the night before, cover them tightly, and refrigerate. Just pop them in the slow cooker straight from the fridge in the morning – they might need an extra 30 minutes though.

Nutritional Information for Slow Cooker Stuffed Bell Peppers

Now, I’m no nutritionist, but here’s the general breakdown per stuffed pepper (remember – these estimates vary based on your specific ingredients and portion sizes!):

• Calories: About 320 per serving
• Protein: 22g (thanks to that hearty meat and rice combo!)
• Carbs: 30g (mostly from the rice and peppers)
• Fiber: 4g (those peppers are doing good work!)
• Fat: 12g (less if you use turkey instead of beef)

Not bad for such a satisfying meal, right? Try this recipe and share your results in the comments – I’d love to hear how yours turned out!

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