Place uncooked bell peppers in a slow cooker along with a few other ingredients. You'll be amazed.

Stuffed bell peppers are a comforting classic that remind me of family dinners growing up in the Midwest. They're a perfect blend of hearty and healthy, with vibrant bell peppers filled with a savory mixture of ground meat and rice. This slow cooker version is a lifesaver for busy weekdays, allowing you to set it and forget it while you go about your day. The tomato sauce infuses the peppers with rich flavor, making this dish a favorite for both kids and adults alike.

These slow cooker stuffed bell peppers pair wonderfully with a simple side salad or some crusty bread to soak up the delicious tomato sauce. For a more substantial meal, you can serve them alongside mashed potatoes or a light pasta dish. A glass of red wine or a refreshing iced tea would complement the flavors beautifully.

Servings: 4

4 large bell peppers (red, yellow, or green)
1 pound ground beef or turkey
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 can (15 ounces) tomato sauce
1/2 cup shredded mozzarella cheese (optional)

Cut the tops off the bell peppers and remove the seeds and membranes.

In a large bowl, mix together the ground meat, cooked rice, onion, garlic, salt, pepper, and oregano.

Stuff each bell pepper with the meat and rice mixture, packing it in tightly.

Pour half of the tomato sauce into the bottom of the slow cooker.

Place the stuffed peppers upright in the slow cooker.

Pour the remaining tomato sauce over the peppers.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender.

If using, sprinkle the mozzarella cheese over the peppers during the last 15 minutes of cooking.

Serve hot, spooning some of the sauce over the peppers.

For a vegetarian version, you can substitute the ground meat with a mixture of black beans and corn. If you prefer a spicier dish, add some chopped jalapeños to the filling. You can also try using quinoa instead of rice for a different texture and added protein. For a cheesy twist, mix some shredded cheddar into the filling before stuffing the peppers.