Stuffed Green Peppers in the Pot

Stuffed green peppers go hands-off in the slow cooker. Hollowed-out bell peppers stand upright in the pot, packed with browned ground beef mixed with pork and beans and a hit of mustard, then drenched in tomato sauce and left to cook until the peppers are completely tender.

Browning the beef as a single large patty rather than crumbling it loose is a smart move. You get a harder sear and more caramelization on the surface, then break it into chunks after. That extra browning adds flavor the slow cooker can’t create on its own.

Parboiling the peppers for just three minutes before filling softens them enough to take a spoon through after cooking without turning them to mush over the long cook time.

Pro Tips

• Stand the peppers snugly in the slow cooker so they don’t tip over. If you have extra space, crumple foil around the outside to prop them upright.
• Save half the French fried onions to add after cooking. They go on at the end so they stay crunchy. Adding them during the cook turns them soggy.
• Low for 8 hours or high for 4. The peppers should be fork-tender but still hold their shape.
• Let them rest for five minutes in the cooker with the lid off before serving. They’re very hot and the filling needs a moment to set.

Variations

• Use ground turkey instead of beef for a leaner option.
• Swap pork and beans for black beans and add a tablespoon of chili powder for a Southwestern version.
• Top with shredded cheddar cheese in the last 15 minutes of cooking for a melty finish.