Cooking Pizza Stuffed Peppers in a Slow Cooker
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- Bell peppers: 4 large tops cut off and seeds removed
- Ground beef or Italian sausage: 1 lb 450g, cooked and drained
- Cooked rice or quinoa: 1 cup
- Pizza sauce: 1 cup plus more for serving
- Mozzarella cheese: 1 cup shredded
- Pepperoni slices: 1/2 cup chopped (optional)
- Mushrooms: 1/2 cup finely chopped (optional)
- Black olives: 1/4 cup sliced (optional)
- Onion: 1/4 cup finely chopped (optional)
- Garlic powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
- Extra cheese: for topping
Instructions
Prepare the Peppers:
- Start by preparing your bell peppers. Cut off the tops and remove the seeds and membranes. If necessary, slice a small portion off the bottom of each pepper to help them stand upright in the slow cooker without tipping over.
Cook the Meat:
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat.
Mix the Filling:
- In a large bowl, combine the cooked meat, cooked rice or quinoa, pizza sauce, shredded mozzarella cheese, chopped pepperoni (if using), mushrooms, black olives, onion, garlic powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly distributed.
Stuff the Peppers:
- Spoon the filling into each bell pepper, pressing down slightly to pack the filling in. Place the stuffed peppers upright in the slow cooker.
Cook:
- Cover and cook on low for 4-6 hours, or until the peppers are tender. About 10 minutes before serving, sprinkle extra cheese on top of each pepper. Cover again and let the cheese melt.
Serve:
- Carefully remove the stuffed peppers from the slow cooker. Serve with additional pizza sauce on the side if desired.