If you are looking for a simple, healthy recipe…look no further! Don’t get me wrong, I love eclectic tastes and adventurous eating, like Kelly’s Sausage Stuffed Peppers, but sometimes you just need good old fashioned, traditional food that takes you right back to your Grandma’s kitchen.
Contributor post written by Jill @ The Galactagoddess
I know, I know…most of you are looking to save time, but please…just for a moment, join me in a little meditation. I want you to think about the amazing smells of peppers, onions, garlic, and red sauce (or gravy, as some families call it) simmering all day long.
Now take a few deep breaths…how about one for everything that is on your mind (please, don’t hyperventilate!). Alright, feel better?! Great, because your about to recreate that smell in your slow cooker, in just a few simple steps!
Sometimes, less is truly more. These slow cooker stuffed peppers are so easy to make, only require a couple of ingredients, and can be added right to the slow cooker or assembled and frozen for later. This dish presents beautifully, especially if you use a variety of colored peppers, so feel free to invite friends over for dinner!!
Enjoy…and remember to breathe!
Slow Cooker Stuffed Peppers (Freezer-Friendly!)
- Yield: 4 servings 1x
Cook fresh or freeze and cook later. Serve with rice and parmesan cheese.
- 1 tablespoon olive oil
- 1lb+ ground turkey (or beef)
- 1 onion, peeled and diced
- 1 garlic clove, minced
- 4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
- 24oz jar of your favorite pasta sauce (reserve 2T)
- 1/2 cup water
- Coat bottom of slow cooker with 1 tablespoon of olive oil.
- In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
- Separate mixture into four equal parts and firmly stuff into peppers.
- Place peppers in slow cooker and cover with remaining pasta sauce.
- Pour 1/2 cup of water into the empty sauce jar, shake it up and pour into slow cooker. (I don’t like to waste anything!)
- Cook on low for 6-8 hours or until meat is cooked through and peppers are soft.
To Freeze and Cook Later
Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce. Separate mixture into four equal parts and firmly stuff into peppers. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers.
When ready to cook, thaw freezer bag. Place peppers in an olive-oil-coated slow cooker and top with sauce. Cook on “low” setting for 6-8 hours.
Jill Petrush Rogers is a full-time working Mama to two very active little boys, ages 4 years & 17 months. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals. And so, she became a Certified Lactation Counselor. You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook
Do you think ground pork would work?
So do you put the meat in raw?
I do not care for green peppers but figured my husband (who LOVES green peppers!) could eat these on nights when I am not home. I made these and split the meal into two smaller bags. I am sure my husband was skeptical as many of my previous cooking experiences can only be described as making an attempt on my husband’s life. That being said, last night he had one serving for dinner and loved it! Knowing my husband, he probably cooked the stuffed peppers in a pyrex dish in the microwave, but all the liquids helped keep everything moist.… Read more »
Yay! The thought of your cooking making an attempt on your husband’s life made me laugh. Glad he liked the recipe and it was easy to prepare. 🙂
My last attempt at stuff peppers was just awful! The peppers were undercooked and the filling was just so bland (I cooked in oven, not crockpot). I am excited to try these and redeem myself with a couple of our shut-ins who have requested stuffed peppers. They choked down the last peppers I made – lol! Bless their hearts! Thanks for the recipe!!
So nice of you to cook for them, Julie!
If i were to prepare this outside of the crockpot could i brown the meat mixture before oven baking it in the peppers?
Yes, definitely. You may want to boil the peppers for a couple of minutes ahead of time. I’m not sure if they would be too crunchy if you put them in the oven without doing that first.
When I make stuffed peppers fresh I always pop the peppers in the oven while I make the stuffing. By the time the stuffing is cooked, the peppers are almost finished. I fill and put them back in the oven long enough to heat everything through and get the flavors to meld, maybe 15-20 minutes. The peppers will be cooked but not mush
Can you prepare this and freeze uncooked?
Added 1/2 cup of rice to the recipe…yum!
Yay! Glad you liked it. 🙂
Cindy, was that cooked rice? I like rice with mine as well, but not sure if I should add it to recipe raw or cooked.
I always add rice to mine. I have used both white and brown, and yes add it raw to meat mixture.
I’ve never put raw rice in my stuffed peppers, I always steam it first..so you can do it raw and it cooks?
I’ve never tried. This recipe doesn’t call for rice. I usually serve rice on the side when I make it.