Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.
- Prep time: 15 minutes
- Cook time: 4 hours
- Yield: 5 to 6 servings
Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights.
Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you.
There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling.
To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one!
Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready.
This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker.
I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe!
Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid.
Serve the peppers on their own or with your favorite sauce!
Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices.
Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own.
You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.
- 1 pound (450g) lean ground beef
- 1 1/2 (225g) cups cooked brown rice
- 1 1/4 cups (150g) diced yellow onions
- 1 1/4 (115g) cups shredded mozzarella cheese
- 3/4 cup (80g) corn kernels (fresh or frozen)
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 5 to 6 large bell peppers
- 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright
1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours).
2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing.
3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. Cover the pot.
(The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.)
4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid.
5 Drain excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.