We love stuffed bell peppers here at our house! In fact, my hubby just asked for them again last week! Since bell peppers are so plentiful in the summer, that’s when I usually fix them most often. If you’re like me though, I’m not too thrilled about turning my oven on when the temperature outside is in the 90’s and the central air unit is already running most of the day. That’s why this recipe is finished in the slow cooker. The finished product is much the same as if you had used your oven, but only in the slow cooker!!! Bonus!!! Right?
But I digress…this recipe is also as delicious as it is simple to put together. Give it a try! I hope you enjoy it as much as my family does! 🙂
Stuffed Bell Peppers (In the slow cooker)
Lisa - Cornfed Creations
Summer time delicious in the slow cooker!!
30 minPrep Time
4 hrCook Time
4 hr, 30 Total Time
6 large bell peppers, rinsed, cored and seeded
1 medium onion, diced
1 medium red bell pepper, diced
2 tsp canola oil
1 lb. ground beef
2 c rice, cooked
1 (16 oz.) can fire roasted tomatoes
1 (10 oz.) can medium enchilada sauce
1 tsp steak seasoning
1 tsp black pepper
1 tsp garlic powder
12 oz. finely shredded cheddar cheese
Saute’ diced onion and bell pepper in canola oil. Add ground beef and brown. Drain browned ground beef mixture and return to pan. Stir in steak seasoning, garlic powder, and black pepper; add rice, fire roasted tomatoes and enchilada sauce and stir well.
Add meat mixture and shredded cheddar cheese to bell peppers in alternating layers.
Add approximately ½ inch of water to bottom of a slow cooker.
Place filled peppers upright in the slow cooker and cook on low for 3-4 hours until peppers are cooked through. Remove lid from slow cooker and top with shredded cheddar cheese. Return lid to slow cooker until cheese is melted. Serve immediately.