Recipe for stuffed bell peppers that are incredibly moist, melt-in-your-mouth tender and finger-licking delicious.
Course Dinner, lunch, Main Course
Cuisine American, European
Keyword stuffed bell peppers, stuffed peppers
Prep Time 30minutes
Cook Time 3hours20minutes
Total Time 3hours50minutes
Servings 8servings
Calories 517kcal
Author Victor
Ingredients
4bell peppers(very large; see notes)
1 1/2lbsground pork
3/4lbground beef
1 1/4lbsyellow onionfinely chopped
3cupswhite ricecooked
1carrotmedium, diced
2celery ribsdiced
3clovesgarlicminced
3tspkosher saltplus more to taste
1tspblack pepperplus more to taste
4Tbspsweet paprika
3Tbspolive oil
Instructions
Heat the oil in a large skillet and saute the onions over high heat, frequently stirring, until they become translucent and begin to brown.
Add the minced garlic, diced celery and carrot and cook for another minute or so.
Add the minced meat, salt and pepper and sweet paprika. Stir fry for 15 minutes, breaking up clumps.
Once the meat stuffing is done cooking, move from the heat and let it cool down. Mix in cooked rice. Taste for salt and pepper and adjust to taste.
While the stuffing is cooling down, rinse the peppers, cut off the tops with stems, and remove seeds and membranes.
Fill each pepper generously with the stuffing mixture.
Transfer peppers to a slow cooker greased with some olive oil. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until the peppers are tender to your liking.
To serve, very gently remove the peppers with a large slotted spoon and place on serving plates. Serve drizzled with pan juices. You can top the peppers with yogurt or sour cream and chopped parsley. Creamy mashed potatoes will make a great side dish if desired.
Notes
I used 4 very large bell peppers for the amount of specified stuffing. If your peppers are smaller, you may need to use 6-8 of them.