Slow Cooker Stuffed Mini Peppers

Slow Cooker Stuffed Mini Peppers are vibrant, bite-sized delights filled with creamy cheese, savory herbs, and fluffy rice. Perfect for appetizers or mains, they’re vegetarian, gluten-free optional, and effortlessly delicious, cooked low and slow for tender, flavor-packed results.

Why You’ll Love This Recipe

Slow Cooker Stuffed Mini Peppers are a delightful, crowd-pleasing dish that combines vibrant mini bell peppers with a creamy, savory filling of cheese, rice, and herbs, all cooked to perfection in your slow cooker. These bite-sized gems are bursting with flavor, offering a perfect balance of tender peppers and rich, melty filling. Ideal for parties, game days, or even a light vegetarian dinner, they’re easy to prep and let the slow cooker do the work, filling your kitchen with an irresistible aroma. Naturally gluten-free optional and customizable with proteins or spices, they’re versatile and great for meal prep, with leftovers that reheat beautifully. Whether you’re hosting or craving a wholesome, colorful dish, these stuffed peppers are sure to impress and satisfy.

Recipe Tips and Tricks

• Choose Firm Peppers: Ensure mini peppers are bright and sturdy for easy stuffing.
• Don’t Overstuff: Fill peppers just to the top to prevent spilling during cooking.
• Cook Rice Ahead: Use pre-cooked or leftover rice for faster prep.
• Grate Cheese Fresh: Melts better and avoids additives in pre-shredded cheese.
• Check Sauce: Add more broth if dry; cook uncovered last 30 minutes if watery.
• Taste Filling: Adjust salt, herbs, or spices before stuffing for perfect flavor.
• Layer Evenly: Place peppers snugly in slow cooker for uniform cooking.
• Use Tongs: Makes transferring peppers easier without breaking them.

Yield: 8 Servings

Slow Cooker Stuffed Mini Peppers

Print

Colorful mini peppers stuffed with creamy cheese and rice, slow-cooked to perfection.

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 30 minutes

Ingredients

• ½ cup low-sodium vegetable broth
• ½ cup shredded cheddar cheese
• 1 cup cooked rice
• 1 tsp Italian seasoning
• 15 mini bell peppers, halved and seeded
• 2 cloves garlic, minced
• 2 tbsp chopped green onions
• 2 tbsp fresh parsley, chopped
• 8 oz cream cheese, softened
• Salt and pepper to taste

Instructions

Prep Peppers: Halve mini peppers lengthwise; remove seeds and membranes for easy stuffing.

Soften Cream Cheese: Let cream cheese sit at room temperature for smooth mixing.

Mix Filling: In a bowl, combine cream cheese, rice, cheddar, garlic, green onions, Italian seasoning, salt, and pepper.

Taste Filling: Adjust salt, pepper, or herbs to ensure a flavorful filling.

Stuff Peppers: Spoon filling into pepper halves, filling just to the top.

Layer Slow Cooker: Pour vegetable broth into a 4-quart slow cooker; arrange stuffed peppers snugly in a single layer.

Cook Low: Cover and cook on LOW for 3 hours until peppers are tender but not mushy.

Check Texture: If too saucy, cook uncovered for 15-20 minutes to reduce liquid.

Rest: Let peppers rest 10 minutes off heat to set filling and flavors.

Serve: Garnish with parsley; serve warm as an appetizer or with a side salad for a light meal.

Notes

• Use a 4-quart slow cooker to fit peppers snugly and ensure even cooking.
• Don’t overfill peppers to prevent filling from spilling during cooking.
• Leftovers are great as a main with grains or as a salad topper.
• Serve with dipping sauces like marinara or ranch for extra flair.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 281Total Fat 15gSaturated Fat 8gUnsaturated Fat 7gCholesterol 44mgSodium 543mgCarbohydrates 26gFiber 3gSugar 7gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Mini Bell Peppers (12-15): Colorful and sweet; halved and seeded for stuffing.
• Cream Cheese (8 oz): Softened for smooth mixing; full-fat for richness.
• Cooked Rice (1 cup): White or brown for texture; quinoa as alternative.
• Cheddar Cheese (½ cup, shredded): Sharp for bold flavor; mozzarella as substitute.
• Garlic (2 cloves, minced): Fresh for aroma; powder (½ tsp) as backup.
• Green Onions (2 tbsp, chopped): Adds mild oniony crunch; chives as alternative.
• Italian Seasoning (1 tsp): Blend of herbs; oregano or thyme as substitutes.
• Vegetable Broth (½ cup): Low-sodium to keep peppers moist; water as substitute.
• Parsley (2 tbsp, chopped): Fresh garnish; cilantro for different flair.
• Salt and Pepper (to taste): Enhances flavors; season filling and broth.

Variations and Substitutions

• Gluten-Free: Use GF rice or quinoa; ensure broth is compliant.
• Vegan: Swap cream cheese and cheddar for vegan alternatives.
• Protein Boost: Add crumbled sausage, ground turkey, or black beans.
• Spicy Kick: Include ½ tsp red pepper flakes or diced jalapeño.
• Grain Swap: Use couscous, farro, or cauliflower rice for variety.
• Cheese Swap: Try feta, Gouda, or Parmesan for different flavors.
• Veggie Add-In: Mix in diced zucchini, corn, or spinach in filling.
• Low-Carb: Skip rice; use extra cheese or veggies for filling.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze cooked peppers up to 2 months; thaw overnight.
• Reheating: Warm in oven at 350°F or microwave gently.

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