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There’s something incredibly comforting about a home-cooked meal, especially when it fills the air with tantalizing aromas and brings everyone together around the dinner table. One of my fondest childhood memories involves my mother preparing stuffed bell peppers on a chilly Sunday afternoon. The vibrant colors of the peppers, the sizzling sounds from the kitchen, and the anticipation of that first flavorful bite created a sense of warmth and belonging that still resonates with me today. Fast forward a few years, and I’ve made it my mission to recreate that love and comfort in my own kitchen with a little twist. Enter my Savory Slow Cooker Stuffed Bell Peppers—a dish that’s not only easy to prepare but also bursting with flavors and nutrition, perfect for busy weeknights or cozy family gatherings.

Slow Cooker Stuffed Bell Peppers

Bring warmth and flavor to your dinner table with Savory Slow Cooker Stuffed Bell Peppers. This comforting dish blends your choice of protein with vibrant vegetables and spices, all nestled in tender bell peppers. Perfect for busy weeknights, this easy recipe is customizable to suit dietary preferences, making it a versatile favorite for family gatherings. Follow the simple steps to create a hearty meal that everyone will love, and don’t forget to garnish with fresh herbs for an extra touch!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey, beef, or plant-based substitute

1 cup cooked quinoa or rice (white, brown, or a blend)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh, with juices)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh parsley or cilantro, chopped for garnish (optional)

Instructions
 

Prep the Peppers: Begin by washing the bell peppers thoroughly. Cut the tops off and carefully remove the seeds and membranes. Trim a tiny slice from the bottom if necessary to help them stand up straight in the slow cooker.

    Cook the Filling: Heat a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. Then, add the ground turkey (or beef). Cook until the meat is browned and fully cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat from the skillet.

      Mix Ingredients: In a large mixing bowl, combine the cooked meat mixture with the cooked quinoa (or rice), black beans, corn, diced tomatoes (with juices), chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined.

        Stuff the Peppers: Take a generous scoop of the filling and carefully spoon it into each bell pepper, packing it in tightly until they are generously stuffed. Arrange the stuffed peppers upright in the slow cooker.

          Cook: Add ½ cup of water or vegetable broth to the bottom of the slow cooker. This liquid will create steam to help cook the peppers. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender.

            Add Cheese: In the final 15 minutes of cooking, sprinkle the shredded cheese evenly over the tops of the stuffed peppers. Close the lid once more and allow the cheese to melt and become gooey.

              Serve: Once the cooking time is complete, carefully remove the stuffed peppers from the slow cooker using tongs. Let them cool slightly before serving. Garnish with chopped fresh parsley or cilantro if desired, and serve warm.

                Prep Time: 20 minutes | Total Time: 6-7 hours | Servings: 4-6

                  - Presentation Tips: Serve the stuffed peppers on a bed of fresh greens or a colorful salad for an appealing contrast. Drizzle with a light vinaigrette for added flavor and garnish with extra herbs.