Slow Cooker Italian Stuffed Peppers Recipes

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SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 5h15m

Yield 4

Number Of Ingredients 7

4 green bell peppers
½ pound ground pork
1 cup instant white rice, uncooked
1 cup frozen peas
¾ cup water, divided
½ cup KRAFT Original Barbecue Sauce, divided
¼ pound VELVEETA®, cut into 1/2-inch cubes

Steps:

  • Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
  • Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
  • Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
  • Serve peppers topped with sauce.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 42.3 g, Cholesterol 59.1 mg, Fat 14.8 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 7.2 g, Sodium 840 mg, Sugar 14.9 g

SLOW-COOKER ITALIAN-STUFFED PEPPERS



Slow-Cooker Italian-Stuffed Peppers image

Need to feed six tonight but only have 20 minutes this morning to prep? These creamy slow-cooker stuffed peppers solve your dilemma with Italian style!

Provided by My Food and Family

Categories     Home

Time 6h20m

Yield 6 servings

Number Of Ingredients 9

3 large bell peppers (any color)
1/2 lb. Italian turkey sausage
1 small onion, chopped
1/2 cup instant brown rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1 jar (14 oz.) CLASSICO Traditional Pizza Sauce, divided
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Cut tops off peppers; remove and discard seeds.
  • Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
  • Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

SLOW COOKER STUFFED PEPPERS



Slow Cooker Stuffed Peppers image

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Provided by Cooper4

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6 green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g

ITALIAN STUFFED PEPPERS



Italian Stuffed Peppers image

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 13

6 large green or sweet red peppers
1 pound lean ground beef (90% lean)
2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
1 cup uncooked converted rice
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1/2 cup grated Parmesan cheese
Additional minced fresh parsley

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.

Provided by Food Network Kitchen

Time 3h30m

Yield 5 servings

Number Of Ingredients 12

5 large red, orange or yellow bell peppers
1 pound 90-percent lean ground beef
One 14.5-ounce can fire-roasted diced tomatoes
2 cups shredded pepper jack cheese (from one 8-ounce block)
1 cup cooked medium-grain white rice
4 cloves garlic, minced
4 scallions, thinly sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
Sour cream, for serving

Steps:

  • Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  • Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  • Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW COOKER ITALIAN STUFFED PEPPERS



Slow Cooker Italian Stuffed Peppers image

These slow cooker stuffed peppers are loaded with classic Italian flavors and the perfect meal to make ahead and impress guests for supper.

Provided by Kita Roberts

Categories     Main Course

Number Of Ingredients 15

1 onion (minced)
6 garlic cloves (minced)
1 tbs extra-virgin olive oil
1 tbsp tomato paste
1/4 teas red pepper flakes
4 peppers (large and varied - yellow, orange, red)
1 slice good white bread (torn into pieces)
1/4 cup whole milk
12 oz Italian sausage (removed from casing)
1 small zucchini (seeded and cut into 1/4" pieces)
3/4 cup shredded Monterey Jack cheese
3/4 cup cooked rice
1/4 cup grated Parmesan cheese
salt and pepper
2 tbsp fresh basil (minced)

Steps:

  • In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
  • Cut 1/2" top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
  • In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops.
  • Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.
  • Pour 1/3 cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking.
  • Cover and cook about 4 to 6 hours on low, until the peppers are tender.
  • Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
  • Serve with fresh Parmesan cheese and basil on top.

Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 10 g, Protein 9 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 381 mg, Fiber 1 g, Sugar 3 g

SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR)



SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR) image

Categories     Pepper

Number Of Ingredients 12

1 pound(s) ground beef
1 cup(s) uncooked white rice
8 ounce(s) mozzarella cheese, cut into 1/4-inch cubes
1 small onion, diced
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 teaspoon(s) minced fresh parsley
2 clove(s) garlic, minced
6 large red bell peppers, tops cut off and hollowed out
32 ounce(s) (can) crushed tomatoes
1 1/2 cup(s) beef broth
1/2 cup(s) grated Mozzarella Cheese

Steps:

  • Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Melt Mozzarella cheese on top before serving.

SLOW COOKER STUFFED PEPPERS RECIPE



Slow Cooker Stuffed Peppers Recipe image

Slow cooker stuffed peppers are a fantastic dish that you can prepare early in the day and have them ready for when you sit down for dinner.

Provided by Gus

Categories     dinner

Time 8h20m

Number Of Ingredients 13

6 Bell Peppers
500 g (1.1 lb) ground beef, lean
1 onion, finely diced
2 tsp garlic, crushed
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
2 tsp parsley, dried
1 tsp oregano, dried
½ cup cheddar cheese, shredded
1 cup cooked rice
1 tsp salt
¼ tsp pepper
425 g (15 oz) marinara sauce

Steps:

  • Cut the tops off the bell peppers and remove the white membrane and seeds from inside.
  • In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice until combined.
  • Stuff the bell peppers with the mixture.
  • Add the stuffed peppers to a slow cooker.
  • Pour in the marinara sauce.
  • Cook on low for 8 hours or until the beef is cooked.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 346.0 g, Calories 431.0 kcal, Fat 28.8 g, SaturatedFat 11.7 g, TransFat 1.6 g, Cholesterol 75 mg, Sodium 1067 mg, Carbohydrate 25 g, Fiber 5 g, Sugar 10 g, Protein 18 g

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