My mother used to make stuffed sweet peppers when I was little and I didn’t love them AT ALL. I don’t know which part I didn’t love but I usually bypassed these and ate my butter beans alone. She used rice and beef and a variety of seasonings which is exactly what I do now in the grownup world of cooking. 

Somehow, being an adult means trying new things and I assume trying stuffed sweet peppers is right up there on that list. 

Just never expect to see liver and onions on this blog. NEVER. I can promise that just like I vow to never share a Spanx review. Some things just don’t need to see the light of day. 

I have no idea why they are called sweet peppers. There is nothing sweet about them. I never could figure out what people were talking about when they said peppers are sweet. I just don’t get it. But, whether or not I could taste the sweet, I made a batch of stuffed peppers in the Crock Pot. I’ve never slow cooked them. I saw a recipe for this in a magazine and wanted to see how it worked. 

Surprisingly, we both loved these. He has asked for stuffed sweet peppers on a few occasions and I didn’t have much motivation to try them. But now, this is what I will make. 

A couple of notes. The diced tomatoes are the the regular 14.5 oz cans. If you like canned whole kernel corn, those small Niblets cans are perfect for this recipe. Honestly, if you’re savvy in the kitchen, you can just eyeball most of it. You’re going to make the stuffing in a pan and put it inside peppers. Adjust seasonings to your preference. 

 

Slow Cooker Stuffed Peppers

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

Green bell peppers stuffed with beef and vegetables and slow cooked for a great weeknight meal.

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Ingredients

• 4 green bell peppers
• 1 lb lean ground beef
• 1 can of petite diced tomatoes, divided
• 1 cup whole kernel corn, (fresh, frozen, or can)
• 1/2 cup of cooked rice
• 1/2 cup of black beans
• 1 teaspoon chipotle powder
• 1 Tablespoon chili powder
• 1 cup + 1/4 cup of shredded jack, colby, or sharp cheddar
• 1/3 cup chopped cilantro
• salt/pepper

Instructions

1. In a large pan, brown beef.
2. Drain tomatoes, RESERVE JUICE. Pour half the tomatoes in the pan with the beef.
3. Add corn, rice, beans, spices, cilantro, and 1 cup of cheese.
4. Mix, heat through.
5. Cut tops off peppers and remove core.
6. Pack the meat mixture into each pepper.
7. Pour the remaining tomatoes and juice into the bottom of the crock pot. Place the peppers in the pot. Cook low for 6 hours.
8. Top with 1/4 cup of cheese. Cover and let melt.
9. Serve immediately

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 137mgSodium: 445mgCarbohydrates: 30gFiber: 6gSugar: 7gProtein: 47g