Slow Cooker Meatloaf Stuffed Peppers are like a cozy hug for your taste buds! Imagine bell peppers cradling savory, seasoned beef meatloaf, all nestled over creamy potatoes that soak up every flavorful drop. As the slow cooker works its magic, kitchen aromas swirl, promising comfort and joy at the dinner table. It’s a hands-off wonder—just prep, set, and relax while vegetables soften and beef bakes to juicy perfection. When you lift that lid, you’ll be greeted by tender peppers, melt-in-your-mouth potatoes, and a homey scent that invites you to share laughter, stories, and seconds around the table.
Table of Contents
Why You’ll Love This Slow Cooker Meatloaf Stuffed Peppers
- Effortless one-pot meal that saves time and cleanup.
- Hearty and satisfying, perfect for family dinners.
- Customizable filling to suit your taste preferences.
- Deliciously paired with creamy mashed potatoes.
- Slow cooking enhances flavors for a mouthwatering dish.
Slow Cooker Meatloaf Stuffed Peppers
Ingredients
Equipment
Method
- Cut off the tops of the bell peppers and remove any seeds inside. Discard the tops and seeds.
- In a medium bowl, combine the ground beef, diced onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, dried parsley, salt, and black pepper. Mix until well combined, then stuff the mixture into the prepared bell peppers.
- Line the bottom of your slow cooker with the cubed potatoes, ensuring an even layer. Add the 1/2 cup of water and sprinkle with garlic powder and onion powder. Place the stuffed peppers on top of the potatoes.
- Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until the potatoes are fork-tender.
- Use tongs to carefully remove the peppers. Tip them over to drain any excess fat. If desired, place the stuffed peppers in a small baking dish, top with extra ketchup, and broil for 2 to 3 minutes for a tasty finish.
- Meanwhile, mash the potatoes directly in the slow cooker (no need to drain the cooking liquid). Add sour cream and butter, then continue mashing until smooth and creamy. Season with salt and pepper to taste. Serve and enjoy!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 25g |
| Carbs | 30g |
Ingredients
Here’s everything you’ll need to whip up these delicious Slow Cooker Meatloaf Stuffed Peppers!
- 4 bell peppers – tops cut off and seeds removed
- 1 lb. ground beef – lean variety suggested
- 1/2 cup onion – diced
- 1/2 cup breadcrumbs – for binding
- 1/3 cup ketchup – adds flavor and moisture
- 1 egg – helps bind the mixture
- 1 tbsp Worcestershire sauce – enhances richness
- 1 tsp garlic powder – adds flavor
- 1 tsp dried parsley – for a hint of freshness
- Salt – to taste
- 1/2 tsp black pepper – for seasoning
- 2 1/2 lbs. russet potatoes – peeled and diced into 1\” cubes
- 1/2 cup water – for steaming potatoes
- 1/2 tsp garlic powder – additional flavor for potatoes
- 1/2 tsp onion powder – complements garlic
- 1/4 cup sour cream – for creamy mashed potatoes
- 2–3 tbsp butter – enriches the potatoes
How to Make Slow Cooker Meatloaf Stuffed Peppers
Preparation time is about 20 minutes. Cooking time is 3 to 7 hours depending on your slow cooker setting. If you choose to broil the peppers, add an extra 2 to 3 minutes for that delicious finish!
Step 1: Cut the Peppers
Cut off the tops of the bell peppers and remove any seeds inside. Discard the tops and seeds.
Step 2: Prepare the Filling
In a medium bowl, combine the ground beef, diced onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, dried parsley, salt, and black pepper. Mix until well combined, then stuff the mixture into the prepared bell peppers.
Step 3: Set Up the Slow Cooker
Line the bottom of your slow cooker with the cubed potatoes, ensuring an even layer. Add the 1/2 cup of water and sprinkle with garlic powder and onion powder. Place the stuffed peppers on top of the potatoes.
Step 4: Cook the Peppers
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until the potatoes are fork-tender.
Step 5: Finish the Peppers
Use tongs to carefully remove the peppers. Tip them over to drain any excess fat. If desired, place the stuffed peppers in a small baking dish, top with extra ketchup, and broil for 2 to 3 minutes for a tasty finish.
Step 6: Mash the Potatoes
Meanwhile, mash the potatoes directly in the slow cooker (no need to drain the cooking liquid). Add sour cream and butter, then continue mashing until smooth and creamy. Season with salt and pepper to taste. Serve and enjoy!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 420 minutes |
| Extra Time | 3 minutes for broiling |
| Total Time | 443 minutes |
| Dietary | Beef-based |
| Serves | 4 |
| Best Served | Hot with creamy mashed potatoes |
Pro Tips for Making Slow Cooker Meatloaf Stuffed Peppers
- Choose vibrant bell peppers for a colorful dish.
- Mix in some grated cheese for extra flavor.
- Experiment with different ground meats like turkey or chicken.
- Top with fresh herbs before serving for a burst of freshness.
- Let the stuffed peppers rest for a few minutes before serving for better slicing.
How to Serve
- Serve with a side of fresh garden salad for a refreshing crunch.
- Pair with steamed green beans or broccoli for a nutritious boost.
- Top with shredded cheese before broiling for an extra cheesy finish.
- Drizzle with a balsamic glaze for a tangy twist.
- Accompany with crusty bread or dinner rolls to soak up the delicious juices.
Make Ahead and Storage
You can easily prepare and store your Slow Cooker Meatloaf Stuffed Peppers:
Storing
- Allow the stuffed peppers to cool completely.
- Place them in an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing
- Wrap each stuffed pepper tightly in plastic wrap.
- Place wrapped peppers in a freezer-safe bag or container.
- Freeze for up to 3 months for best quality.
Reheating
- Thaw frozen peppers in the refrigerator overnight.
- Reheat in the microwave for 2-3 minutes or until heated through.
- Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Do you cook ground meat before stuffing peppers?
No, you do not need to cook the ground meat before stuffing the peppers. The slow cooker will thoroughly cook the meat while the peppers soften, allowing all the flavors to meld beautifully together during the cooking process.
2. How long does it take for peppers to soften in a slow cooker?
Peppers typically take about 3 to 4 hours on HIGH or 6 to 7 hours on LOW in a slow cooker to become tender. The exact time may vary depending on the size of the peppers and the specific slow cooker used, but they should be fork-tender when done.
3. Should peppers be cooked before stuffing?
No, it is not necessary to pre-cook the peppers before stuffing them. Stuffing raw peppers and cooking them in the slow cooker allows them to retain their shape and flavor while becoming tender during the cooking process.
4. Are peppers ok in a slow cooker?
Yes, peppers are perfectly fine to cook in a slow cooker! They become tender and flavorful as they cook, absorbing the delicious juices from the filling and any other ingredients in the pot. Just make sure to cut them properly and remove the seeds before stuffing.
Final Thoughts
Get ready to savor the delightful flavors of these Slow Cooker Meatloaf Stuffed Peppers! This dish is not only simple to prepare but also brings a warm, comforting vibe to your table. Enjoy the tender peppers and creamy mashed potatoes, and don’t forget to share this recipe with friends and family. Happy cooking!