Description
Slow Cooker Mediterranean Stuffed Peppers
Ingredients
6 large bell peppers (any color)
1 lb (450g) ground beef or ground turkey
1 cup cooked rice (white, brown, or quinoa)
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 cup chopped fresh parsley + extra for garnish
1/2 cup crumbled feta cheese (optional)
1 can (14 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
Salt and pepper, to taste
Directions
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Make the filling: In a large bowl, mix the ground beef or turkey, cooked rice, chopped onion, garlic, oregano, cumin, smoked paprika, parsley, and feta (if using). Season with salt and pepper.
Stuff the peppers: Fill each bell pepper with the prepared mixture and place them upright in the slow cooker.
Add the sauce: Mix the diced tomatoes and tomato sauce together in a bowl. Pour the mixture over and around the stuffed peppers.
Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the peppers are tender and the filling is cooked through.
Serve: Garnish with fresh parsley and serve warm. These pair wonderfully with a fresh salad or crusty bread.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
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Step-by-Step Guide
1. Prepare the Peppers: Slice the tops off 6 large bell peppers. Remove all seeds and white membranes. Keep the pepper “boats” intact. You can finely chop the usable parts of the tops to add to the filling if desired.
2. Cook the Rice: Prepare 1 cup of rice according to package instructions. Allow it to cool slightly. Using pre-cooked, cooled rice prevents a gummy texture.
3. Make the Filling: In a large mixing bowl, combine 1 lb of ground meat, the cooked rice, 1 finely chopped onion, 3 minced garlic cloves, 1 tsp each of oregano and cumin, 1/2 tsp smoked paprika, 1/4 cup chopped parsley, and 1/2 cup crumbled feta. Season generously with salt and pepper. Mix with your hands or a spoon until just combined.
4. Stuff and Arrange: Firmly pack the filling mixture into each hollowed pepper. Place them upright in your slow cooker, nestling them close so they support each other.
5. Add Sauce and Cook: Mix one 14oz can of drained diced tomatoes with one 8oz can of tomato sauce. Pour this evenly over the peppers. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The peppers should be very tender when pierced with a fork.
Serving Suggestions
Serve these stuffed peppers warm, directly from the slow cooker. Garnish with extra fresh parsley or crumbled feta. For a complete meal, pair with a simple Greek salad, warm pita bread, or a dollop of tzatziki or plain Greek yogurt on the side. The leftover tomato sauce in the cooker makes a delicious topping.
How-to Summary
Hollow out bell peppers, then stuff them with a savory mixture of ground meat, cooked rice, Mediterranean spices, and feta cheese. Place in a slow cooker, cover with a simple tomato sauce, and cook on LOW for 5-6 hours until tender. A hands-off, flavor-packed dinner.
Frequently Asked Questions
Can I make these ahead of time? Yes. You can assemble the stuffed peppers (steps 1-4) up to a day in advance. Store them covered in the refrigerator, then add the sauce and cook as directed, adding 30 extra minutes if starting from cold.
Can I use uncooked rice? It’s not recommended. Uncooked rice absorbs too much liquid, often resulting in dry filling and undercooked rice. Always use pre-cooked rice.
How do I prevent the peppers from getting mushy? Avoid overcooking. Check at the minimum cook time. Using firmer peppers like green or red can also help them hold shape better than very thin-walled yellow or orange peppers.
Can I freeze the leftovers? Absolutely. Cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
What’s a good vegetarian substitute for the ground meat? Use 2 cans of drained and rinsed lentils or a plant-based ground “meat” alternative. Ensure any substitute is well-seasoned.
Common Mistakes to Avoid
- Using Uncooked Rice: This is the most common error, leading to inconsistent texture.
- Overstuffing the Peppers: The filling will expand slightly as it cooks. Leave about 1/2 inch of space at the top.
- Underseasoning the Filling: Taste the raw filling mixture (a small pinch) and adjust salt and spices before stuffing.
- Adding Too Much Liquid: The tomatoes and sauce provide enough moisture. Do not add broth or water to the cooker.
Conclusion
These Slow Cooker Mediterranean Stuffed Peppers are the epitome of easy, satisfying comfort food. By letting the slow cooker do the work, you achieve perfectly tender peppers and a richly flavored, hearty filling with minimal effort. This versatile recipe welcomes customization and reliably delivers a delicious, well-balanced meal that is sure to become a regular in your dinner rotation.