Slow Cooker Stuffed Bell Peppers: A Cozy Fall Crockpot Recipe for Healthy Dinners 🎃🌶️🍁
1. Introduction
As the leaves change and temperatures drop, cozy up with this delicious Slow Cooker Stuffed Bell Peppers recipe, perfect for healthy crockpot dinners and fall crockpot recipes. These flavorful peppers are a crowd-pleaser, offering a nutritious, easy crock pot lunch idea that requires minimal effort and maximizes taste. Not only do they make a versatile crockpot dish, but they also fit into a variety of healthy fall recipes lineup. Whether you’re prepping for a quick weeknight dinner or looking for a cheesy crockpot meal, this recipe has you covered.
2. Ingredients
- 4 large bell peppers, any color
- 1 lb ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Additional options include chopped vegetables like zucchini or mushrooms for a more nutritious variation.
3. Step-by-Step Instructions
Preparing the Peppers
First, wash the bell peppers thoroughly. Cut the tops off and remove the seeds and membranes to create a hollow space for filling. Lightly season the inside of the peppers with a pinch of salt and set aside.
Cooking the Filling
In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat and add chopped onion and minced garlic. Sauté until fragrant. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes to meld the flavors. For an even healthier version, try a spinach and sausage blend.
Assembling and Cooking in the Crockpot
Stuff each prepared bell pepper with the meat and rice mixture. Place the peppers upright in the Crock-Pot Family-Size Slow Cooker. Cover and cook on low for 4-6 hours or until the peppers are tender and the flavors are melded. During the last 15 minutes, sprinkle shredded cheese over the stuffed peppers and let it melt. For additional flavor, add chopped fresh herbs before serving.
Serving Suggestions
Garnish with freshly chopped parsley or basil. Serve these snackable cheese-filled wraps as a main course accompanied by a side salad or a healthy soup such as potsticker soup. For a heartier meal, pair with crusty bread or baked sweet potatoes. These delicious and healthy crockpot dishes are perfect for autumn family dinners.
4. Storage Tips
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or oven until heated through. For longer storage, freeze the peppers individually wrapped in foil or freezer bags for up to 3 months. Reheat directly from frozen for a quick, nutritious meal.
5. Variations and Customization
This crockpot stuffed pepper recipe can be customized to suit your taste. Swap ground beef for turkey or plant-based protein for a vegetarian option. Use different cheeses or add chopped vegetables to boost fiber and nutrients. For a twist on traditional flavors, try using salsas or taco seasoning for a Mexican-inspired version or a Mediterranean herb blend for a savory, aromatic taste.
6. Benefits of Cooking with a Slow Cooker for Fall Recipes
Using a slow cooker for fall recipe crockpot dishes like these stuffed peppers offers numerous benefits, including convenience, enhanced flavors, and reduced energy consumption. It allows you to prepare nutritious healthy crockpot recipes for fall with minimal effort, saving you time and allowing flavors to develop slowly for a richer taste.
7. Frequently Asked Questions (FAQs)
Can I make stuffed peppers in an Instant Pot?
Yes, you can! Follow the same preparation steps, then cook the stuffed peppers on high pressure for about 10 minutes in your Ninja Foodi or Instant Pot. Release pressure naturally before opening.
Can I prepare these stuffed peppers ahead of time?
Absolutely! Prepare the stuffed peppers, assemble them, and store unbaked in the refrigerator for up to 24 hours. Cook them in your crockpot as directed when ready to serve.
What are some healthy substitutions for this crockpot dish?
Use lean ground turkey or chicken, brown rice or cauliflower rice, and load with fresh vegetables. For dairy-free options, skip cheese or substitute with plant-based cheeses.
8. Final Tips for Perfect Crockpot Stuffed Peppers
Ensure peppers are evenly filled and snugly placed in the crockpot for uniform cooking. Check that the peppers are tender before serving. Experiment with different cheeses and seasonings to keep this delicious healthy dinner recipe fresh and exciting every time.
9. Conclusion
This Slow Cooker Stuffed Bell Peppers recipe embodies the essence of hearty, healthy crockpot dishes with peppers that are perfect for fall. It combines ease, flavor, and nutrition into a complete meal that will become a family favorite. With simple ingredients, versatile customization, and minimal prep, this delicious crockpot dinner is ideal for busy weeknights or lazy weekends. Embrace the season with this cozy, wholesome, and lovable fall crockpot recipe that everyone will enjoy!
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Slow Cooker Stuffed Bell Peppers – Cheap Fall Crockpot Recipes
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings
- Diet: Healthy, Low Carb
Description
Enjoy these cozy and healthy Slow Cooker Stuffed Bell Peppers, a perfect fall crockpot recipe that is easy to prepare, nutritious, and crowd-pleasing. Made with colorful bell peppers filled with savory ground meat, rice, and cheese, then slow-cooked to perfection—ideal for busy weeknights or family dinners during the fall season.
Ingredients
- 4 large bell peppers, any color
- 1 lb ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Wash the bell peppers thoroughly. Cut off the tops and remove seeds and membranes to create a hollow space. Lightly season the inside with salt and set aside.
- Cook ground beef or turkey in a skillet over medium heat until browned. Drain excess fat, then add chopped onion and minced garlic, sauté until fragrant. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Stuff each pepper with the meat and rice mixture. Place them upright in the crockpot. Cover and cook on low for 4-6 hours until peppers are tender.
- During the last 15 minutes, sprinkle shredded cheese on top of each pepper and let melt. Garnish with chopped herbs before serving.
Notes
- For added nutrition, include chopped zucchini or mushrooms in the filling.
- Make ahead: Assemble unbaked peppers and store in the refrigerator for up to 24 hours before cooking.
- Use different cheese varieties or seasonings for variety.
- For a healthier option, substitute ground turkey and brown rice.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow cooker
- Cuisine: American