Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Quality matters, but simplicity is queen in my kitchen. These peppers are filled with ingredients that bring comfort and nourishment without breaking the bank or your time.
- 6 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
Feel free to swap the ground meat with lentils or quinoa for a vegetarian twist, just like my mom would improvise in our bustling apartment kitchen.
Instructions
- Begin by cutting the tops off the bell peppers and removing the seeds and membranes.
- In a large bowl, combine the ground meat, cooked rice, diced tomatoes, onion, garlic, half of the cheese, oregano, salt, and pepper. Mix until well blended.
- Stuff each bell pepper with the meat mixture and place them into your slow cooker.
- Pour the beef broth around the peppers in the slow cooker.
- Cover and cook on low for 6-7 hours or until the peppers are tender.
- During the last 10 minutes of cooking, sprinkle the remaining cheese over the peppers and let it melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Stuffed Bell Peppers, recipe, cooking, food
