I remember the first time I saw a stuffed pepper.

I was young and had only seen peppers used as sides and flavor enhancers — never the main dish. As I grew older I learned to appreciate their versatility.

These stuffed peppers are full of meat and veggies making them a great healthy meal. The best things are that cooking them in the slow cooker makes this easy enough for a weekday meal and that the peppers turn out super sweet and tender with the long, slow cooking.

They are so good!

So Good Slow Cooker Stuffed Peppers

Easy Meal overflowing with Meat and Veggies

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Course Main Course

Cuisine American

Ingredients

6 medium-size green bell peppers
1 lb ground beef
1 lb ground pork
1 medium-size onion diced small
2 garlic cloves minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can 6 oz tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth

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Instructions

Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.
Put the remaining ingredients EXCEPT for the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
Fill the peppers with this mixture, then set the pepper ‘tops’ back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won’t fit down all the way.
Pour the chicken broth into the crockpot around the peppers.
Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.
Will serve 4 to 6.