Description
A hearty, comforting dinner made in the slow cooker with tender bell peppers stuffed with a flavorful meatloaf mixture, served with creamy mashed potatoes. A complete meal that’s easy to prepare and clean up!
Ingredients
- 4 bell peppers
- 1 lb ground beef
- ½ cup onion, diced
- ½ cup breadcrumbs
- ⅓ cup ketchup
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds russet potatoes, peeled and diced into 1-inch cubes
- ½ cup water
- ½ teaspoon garlic powder (for mashed potatoes)
- ½ teaspoon onion powder (for mashed potatoes)
- ¼ cup sour cream
- 2 to 3 tablespoons butter
Instructions
- Cut off the tops of the bell peppers and remove the seeds. 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.
- Stuff the mixture into each bell pepper, dividing it evenly among the peppers. Set aside.
- Line the bottom of the slow cooker with the cubed potatoes, making sure they are in an even layer. Add ½ cup water and sprinkle with garlic powder and onion powder.
- Place the stuffed peppers on top of the potatoes and cover the slow cooker with the lid. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours. The potatoes are done when fork-tender.
- Once cooked, use tongs to carefully remove the peppers from the slow cooker. Tip each pepper over to drain out any fat and discard it. If desired, place the stuffed peppers in a small baking dish, top with ketchup, and broil for 2-3 minutes for a crispy finish.
- Meanwhile, mash the potatoes (no need to drain the liquid). Add sour cream and butter, then continue mashing until smooth and creamy. Season with salt and pepper to taste.
- Serve the meatloaf-stuffed peppers with mashed potatoes.
Notes
- For a healthier version, you can substitute ground turkey for the beef.
- If you prefer, you can skip the broiling step and serve the peppers directly from the slow cooker.
- Feel free to add some shredded cheese on top of the stuffed peppers before broiling for an extra touch of flavor.
- If you’re short on time, you can cook the peppers on HIGH for 3 hours and still get tender peppers and potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 727 kcal
- Sugar: 10g
- Sodium: 1025mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 130mg
