Slow Cooker Stuffed Bell Peppers

Ingredients For Slow Cooker Stuffed Bell Peppers

This list of ingredients isn’t long, and it isn’t complicated. You should have most of these in your kitchen already. You’re going to love how healthy and tasty this recipe is!

Lean Ground Beef: Gives this recipe a hearty beef flavor. Bell Peppers: The larger, the better. All colors work great for this recipe. Yellow Onion: Adds a nice savory flavor and a bit of crunch. Can Diced Tomatoes: Adds moisture and a tangy tomato acidity. Cooked Wild Rice: Just make sure you cook it ahead of time. Worcestershire sauce: Adds a bold umami flavor you can’t get anywhere else! Salt and pepper: To taste. Colby Jack Cheese: Gives the perfect amount of salty, cheesy goodness! Water: This helps soften the peppers and ensure they don’t burn.

How You Make Stuffed Bell Peppers

This stuffed pepper recipe is so easy to make! You only need 10 minutes of prep time (not including cooking your rice), and then you can throw them into your slow cooker and forget it! Save

Freezing stuffed bell peppers: Prepare and make these stuffed bell peppers as normal. Let them cool completely. You can freeze them individually or together in a freezer bag or an airtight shallow pan. Wrap them in aluminum foil and place them in a freezer bag. They will last up to 1 month in the freezer. To reheat, thaw the bell peppers in the refrigerator overnight. You can add them back into the slow cooker or bake at 350 degrees Fahrenheit until heated through. Refrigerate: These stuffed bell peppers will keep in the refrigerator for about 3 to 5 days. Store in an airtight container for best results. To reheat, warm them up in the oven for about 5-10 minutes or in the microwave for 3 to 5 minutes.