Slow Cooker Vegetable Stuffed Bell Peppers

Brighten up your dinner table with these hearty and wholesome Slow Cooker Vegetable Stuffed Bell Peppers, a vibrant and nutritious dish that's as comforting as it is easy to prepare. Bursting with a colorful medley of zucchini, carrots, spinach, and savory diced tomatoes, these bell peppers are generously filled with a flavorful mixture of seasoned rice and gooey melted cheese. The slow cooker method ensures tender, juicy peppers while allowing the flavors to meld beautifully over four hours of hands-free cooking. Perfect for meal prep, weeknight dinners, or impressing guests, this vegetarian recipe is packed with fiber, vitamins, and mouthwatering goodness. Serve these cheesy, veggie-packed delights alongside a crisp green salad for a perfectly balanced meal that’s sure to satisfy.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 6 whole bell peppers
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1 large, grated carrot
• 2 cups, chopped baby spinach
• 2 cups cooked rice
• 1 14-ounce can, drained canned diced tomatoes
• 1 cup, divided shredded cheese (mozzarella or cheddar)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable broth

Directions

Step 1

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside the bell peppers and save the tops for another use or discard them.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.

Step 3

Add the minced garlic, diced zucchini, and grated carrot to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Stir in the chopped spinach and cook for 1-2 minutes, until wilted.

Step 5

Transfer the cooked vegetables to a large mixing bowl. Add the cooked rice, drained diced tomatoes, 1/2 cup of the shredded cheese, dried oregano, dried basil, salt, and black pepper. Mix until well combined.

Step 6

Stuff each bell pepper with the vegetable and rice mixture, packing it down gently.

Step 7

Pour the vegetable broth into the bottom of the slow cooker. Place the stuffed bell peppers upright in the slow cooker, ensuring they fit snugly and won't tip over.

Step 8

Cover and cook on low heat for 4 hours or until the bell peppers are tender.

Step 9

During the last 15 minutes of cooking, sprinkle the remaining shredded cheese over the tops of the stuffed peppers. Cover and let the cheese melt.

Step 10

Carefully remove the stuffed bell peppers from the slow cooker and serve warm. Enjoy your delicious and nutritious meal!

Nutrition Facts

Serving size	(2510.2g)

Amount per serving	% Daily Value*
Calories	1779.9

Total Fat 80.1g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 127.9mg	0%
Sodium 6357.6mg	0%
Total Carbohydrate 214.4g	0%
Dietary Fiber 31.5g	0%
Total Sugars 60.3g
Protein 57.9g	0%

Vitamin D 24IU	0%
Calcium 1219.0mg	0%
Iron 15.1mg	0%
Potassium 3798.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 12.8%

Carbs: 47.4%