Slow Cooker Stuffed Peppers are a hearty, comforting meal that’s perfect for busy weeknights or lazy weekends. This recipe brings together savory beef, tender bell peppers, and a medley of spices, all cooked to perfection without much fuss.
The star of this dish is undoubtedly the bell peppers. They act as natural vessels, infusing their sweetness into the filling as they cook. We use ground beef, providing a rich, savory base that pairs well with the peppers. Cooked rice adds bulk and texture, absorbing the flavors beautifully. Diced tomatoes bring juiciness and a subtle tang, while onion and garlic round out the aromatic profile. The Worcestershire sauce adds a deep, umami kick, harmonizing with the smoked paprika for a hint of warmth and smokiness. Salt, pepper, and dried oregano season the mix perfectly. Lastly, shredded cheddar cheese creates a delightful, melty topping, while beef broth keeps everything moist and enhances the beefy flavor.
These peppers pair beautifully with a crisp green salad or a side of roasted vegetables. For a heartier meal, serve them with a crusty loaf of bread to soak up the juices. A dollop of sour cream or a sprinkle of fresh cilantro can add a nice contrast of flavors.
Start by preparing your bell peppers. Slice off the tops and remove the seeds and membranes inside. This creates a neat little cup ready to be filled with deliciousness. Next, grab a large bowl and combine the ground beef, cooked rice, diced tomatoes, chopped onion, and minced garlic. Add in the Worcestershire sauce, salt, pepper, smoked paprika, and oregano. Mix everything until well combined; using your hands can help integrate everything nicely.
Now, fill each pepper with the beef mixture, packing it in gently. Arrange the stuffed peppers upright in your slow cooker, and pour beef broth into the bottom of the pot. This will keep the peppers from drying out and add a bit more flavor.
Cover the slow cooker, setting it on low for 6-7 hours or high for 3-4 hours. As they cook, the peppers will become tender, and the beef will cook through. In the last 30 minutes, sprinkle shredded cheddar cheese over each pepper, allowing it to melt into a glorious, gooey topping. Once done, serve them hot and enjoy the comforting satisfaction of a meal well made.
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