Slow Cooker Meatloaf Stuffed Peppers

If you’re looking for a cozy and comforting dish, the Slow Cooker Meatloaf Stuffed Peppers is the way to go. I remember the first time I made these delightful peppers; I was searching for something hearty yet easy to prepare during a busy weeknight. As I sliced the tops off the bell peppers, the vibrant colors instantly lifted my spirits. The aroma of the seasoned ground beef mixed with breadcrumbs and spices filled the kitchen, and I knew I was onto something special. Stuffing those peppers felt strangely satisfying, watching them fill up with deliciousness, ready to be nestled into the slow cooker. This dish is not only visually appealing but also a wonderful blend of flavors that makes it perfect for family gatherings or a quiet dinner at home.

Slow Cooker Meatloaf Stuffed Peppers Ingredients

The ingredients for Slow Cooker Meatloaf Stuffed Peppers work perfectly together to create a dish that’s both hearty and delicious. The main players here are bell peppers, which provide a sweet and tender vessel for the seasoned filling, and ground beef, which delivers a savory punch. Each ingredient contributes to a flavor profile that’s satisfying and comforting.

• 4 bell peppers – These vibrant peppers serve as the base for your dish, offering a sweet crunch and a pop of color.
• 1 lb ground beef – The star of the filling, it provides protein and rich flavor.
• 1/2 cup onion – Diced finely, it adds sweetness and depth to the meat mixture.
• 1/2 cup breadcrumbs – Helps bind the filling together, giving it a great texture.
• 1/3 cup ketchup – Adds moisture and a hint of sweetness.
• 1 egg – Binds the filling, ensuring it holds together during cooking.
• 1 tbsp Worcestershire sauce – Add a complex, umami flavor that elevates the filling.
• 1 tsp garlic powder – Provides a warm, aromatic flavor.
• 1/2 tsp black pepper – Enhances all the flavors without overpowering.
• 2 1/2 lbs russet potatoes – These will be cooked beneath the peppers, soaking up all the flavors.
• 1/2 cup water – Creates steam and moisture in the slow cooker.
• 1/2 tsp onion powder – Adds a subtle onion flavor to the potatoes.
• 1/4 cup sour cream – Gives the mashed potatoes a creamy texture.
• 2 to 3 tbsp butter – Adds richness and flavor to the mashed potatoes.

Slow Cooker Meatloaf Stuffed Peppers Instructions

Cooking the Slow Cooker Meatloaf Stuffed Peppers is a joyously simple process. You’ll be amazed at how easy it is to prepare a dish that tastes so delicious. Let’s get right into it!

1. Start by preparing the bell peppers. Cut off the tops and remove any seeds inside, discarding both the tops and the seeds. This will create your little boats for the filling.
2. In a medium bowl, combine the ground beef, diced onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, dried parsley, salt, and black pepper. Mix everything together until it’s well combined. It should hold together nicely but still be moist.
3. Divide the mixture evenly among the prepared bell peppers, stuffing them generously. Set the stuffed peppers aside as we prepare the slow cooker.
4. Line the bottom of your slow cooker with the cubed potatoes. Make sure it’s an even layer to ensure even cooking. The potatoes will absorb all the delicious flavors!
5. Pour the 1/2 cup water over the potatoes, adding a sprinkle of 1/2 tsp garlic powder and onion powder for extra flavor. This will create steam while cooking.
6. Place the stuffed peppers on top of the potatoes, making sure they’re snugly positioned. Cover the slow cooker with a lid.
7. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. You’ll know it’s done when the potatoes are fork-tender and the peppers are soft.
8. Once cooked, use tongs to carefully remove the peppers from the slow cooker and tip them over to let any excess fat drain out. Discard this fat.
9. If you want to add a twist, place the stuffed peppers in a small baking dish, top with a bit more ketchup, and pop them under the broiler for about 2 to 3 minutes to get a nice caramelized top.
10. Meanwhile, it’s time to mash the potatoes! No need to drain the cooking liquid; simply add the sour cream and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste. Enjoy your meal!

Tips and Variations

There are several ways to enhance the Slow Cooker Meatloaf Stuffed Peppers experience. Here are some tips and variations to consider:

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days.
• Freezing: This dish freezes well; just make sure to let it cool completely before placing it in the freezer.
• Pairing: Serve these stuffed peppers with a fresh salad or some crusty bread to round out the meal.
• Spice it up: Add chopped jalapeños or a dash of hot sauce to the filling for some extra heat.
• Cheesy goodness: Mix in some shredded cheese into the filling or sprinkle on top before broiling for a cheesy twist.

How to Enjoy Slow Cooker Meatloaf Stuffed Peppers

Enjoying your Slow Cooker Meatloaf Stuffed Peppers can be a delightful experience, and here’s how you can make the most of it:

• Cozy dinner: Serve these stuffed peppers hot, straight from the slow cooker for a warm family dinner.
• Lunch leftovers: They make for a great next-day lunch. Slice them in half and enjoy them cold or reheated.
• Potluck perfection: These are perfect for potluck gatherings. They’re easy to transport and always a crowd favorite.
• Seasonal sides: Pair them with roasted seasonal vegetables or a hearty grain salad.
• Mashed potato side: If you have leftover mashed potatoes, serve them alongside the peppers for a truly comforting meal.

FAQ

Conclusion

The Slow Cooker Meatloaf Stuffed Peppers offer a unique twist on a classic dish, blending hearty flavors with vibrant ingredients. I encourage you to try them out for your next family dinner or gathering. Your loved ones will appreciate the warmth and deliciousness of this comforting meal, and you’ll be glad you did!

Slow Cooker Meatloaf Stuffed Peppers

The ultimate comfort food, Slow Cooker Meatloaf Stuffed Peppers combines hearty flavors in a vibrant pepper. With tender ground beef and fluffy mashed potatoes, this easy weeknight dinner will have your family asking for seconds. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Cutting Board
• Mixing Bowl
• Slow Cooker
• Peeler

Ingredients

  

• 4 bell peppers
• 1 lb ground beef
• 1/2 cup onion
• 1/2 cup breadcrumbs
• 1/3 cup ketchup
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 1/2 lb russet potatoes
• 1/2 cup water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup sour cream
• 2 to 3 tbsp butter

Instructions

 

• Cut off the tops of the bell peppers and remove any seeds inside, discard 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 combined then divide mixture between bell peppers. Set aside.
• Line the bottom of your slow cooker with the cubed potatoes (make sure it’s an even layer), then add the 1/2 cup water and sprinkle with the 1/2 tsp garlic powder and onion powder. Place the stuffed peppers on top of the potatoes and cover with the lid.
• Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
• The potatoes will be done when they are fork tender. Use tongs to remove the peppers and carefully tip over to allow any fat to drain out and discard.
• If desired, place the stuffed peppers in a small baking dish and top with ketchup and pop under your broiler for about 2 to 3 minutes.
• Meanwhile mash the potatoes (no need to drain the cooking liquid). Add the sour cream and butter and continue to mash until smooth and creamy. Season with salt and pepper to taste. Enjoy!

Notes

Extra tips or suggestions here.

Keyword Easy Dinner, meatloaf recipe, slow cooker recipes, stuffed peppers

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.