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Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers | DadTheFoodie

Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers recipe photograph

Instructions

Cook the rice according to the packet instructions if it is not already cooked. Drain well and set aside while you prepare the filling.
Wash the peppers, cut off their tops and remove the seeds and white ribs. Keep the tops if you want to use them as lids.
Heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 5 minutes until the onion begins to soften.
Add the beef mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned. Stir in the garlic, tomato purée, mixed herbs, smoked paprika, salt and pepper, then cook for 1 minute.
Pour in the chopped tomatoes, beef stock and Worcestershire sauce. Simmer for 5 minutes, then stir in the cooked rice. Remove the pan from the heat and mix through half of the peas.
Spoon the beef and rice mixture into the peppers, pressing it down gently without packing it too tightly. Arrange the peppers upright in a 3.5-litre slow cooker. Pour any remaining sauce around them and place the pepper tops on, if using.
Cover and cook on low for 4½–5 hours, or until the peppers are tender and the beef filling is piping hot throughout. Add the remaining peas for the final 30 minutes of cooking.
Sprinkle the Cheddar over the exposed filling during the final 10 minutes and replace the lid so it melts. Check that the centre of each pepper is piping hot before serving.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Swaps and substitutions

Beef mince → Lean turkey mince
The flavour will be lighter; make sure the filling is piping hot throughout before serving.
Long-grain rice → Cooked brown rice
Use the same cooked weight, although the filling will be slightly more substantial.
Mature Cheddar → Grated mozzarella
Mozzarella gives a milder, stretchier topping.
Worcestershire sauce → 1 teaspoon soy sauce
Use a gluten-free soy sauce if required.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in covered containers within two hours. Use within 3 days. Store cooked rice and stuffed peppers carefully and do not leave them cooling in the slow cooker overnight. Defrost: Defrost the cooked stuffed peppers in the refrigerator overnight in a covered container. Reheat in the oven or microwave until piping hot throughout; do not put frozen peppers into the slow cooker.
Reheating: Reheat in a covered ovenproof dish at 180°C, fan 160°C, for 25–30 minutes, or microwave individual portions until piping hot throughout. Add a splash of water if the filling looks dry.
Leftover ideas: Chop leftover peppers and filling and serve with extra rice, baked potatoes or a green salad. The filling can also be used in wraps with grated cheese.

Allergen information

Contains milk and may contain gluten and soya, depending on the stock, Worcestershire sauce and other branded ingredients. Check labels for allergen information. Worcestershire sauce may contain fish.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 30 min
Cook time: 300 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

4 large red or yellow peppers peppers
500 g lean beef mince
1 medium brown onion, finely chopped
2 carrots, peeled and finely diced
2 cloves garlic, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
250 ml beef stock
1 teaspoon dried mixed herbs
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
250 g cooked long-grain rice, cooled slightly
150 g frozen peas
80 g mature Cheddar, grated
1 tablespoon vegetable oil
½ teaspoon fine salt
¼ teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Minced beef, Family dinner, Stuffed peppers, Easy midweek meals, Make-ahead meals

Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers

Name: Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 4 servings
Ingredients: 4 large red or yellow peppers peppers; 500 g lean beef mince; 1 medium brown onion, finely chopped; 2 carrots, peeled and finely diced; 2 cloves garlic, finely chopped; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 250 ml beef stock; 1 teaspoon dried mixed herbs; 1 teaspoon smoked paprika; 1 tablespoon Worcestershire sauce; 250 g cooked long-grain rice, cooled slightly; 150 g frozen peas; 80 g mature Cheddar, grated; 1 tablespoon vegetable oil; ½ teaspoon fine salt; ¼ teaspoon black pepper

These colourful stuffed peppers are filled with savoury minced beef, sweet carrots, peas and rice in a rich tomato gravy. The slow cooker gently softens the peppers while keeping the filling moist, making this an easy family supper with very little hands-on work.

Prep: 30 min
Cook: 5 hrs
Total: 5 hr 30 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Ingredients

4 large red or yellow peppers peppers
500 g lean beef mince
1 medium brown onion, finely chopped
2 carrots, peeled and finely diced
2 cloves garlic, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
250 ml beef stock
1 teaspoon dried mixed herbs
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
250 g cooked long-grain rice, cooled slightly
150 g frozen peas
80 g mature Cheddar, grated
1 tablespoon vegetable oil
½ teaspoon fine salt
¼ teaspoon black pepper

Substitutions

Beef mince → Lean turkey mince (The flavour will be lighter; make sure the filling is piping hot throughout before serving.)
Long-grain rice → Cooked brown rice (Use the same cooked weight, although the filling will be slightly more substantial.)
Mature Cheddar → Grated mozzarella (Mozzarella gives a milder, stretchier topping.)
Worcestershire sauce → 1 teaspoon soy sauce (Use a gluten-free soy sauce if required.)

Instructions

Cook the rice according to the packet instructions if it is not already cooked. Drain well and set aside while you prepare the filling.
Wash the peppers, cut off their tops and remove the seeds and white ribs. Keep the tops if you want to use them as lids.
Heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 5 minutes until the onion begins to soften.
Add the beef mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned. Stir in the garlic, tomato purée, mixed herbs, smoked paprika, salt and pepper, then cook for 1 minute.
Pour in the chopped tomatoes, beef stock and Worcestershire sauce. Simmer for 5 minutes, then stir in the cooked rice. Remove the pan from the heat and mix through half of the peas.
Spoon the beef and rice mixture into the peppers, pressing it down gently without packing it too tightly. Arrange the peppers upright in a 3.5-litre slow cooker. Pour any remaining sauce around them and place the pepper tops on, if using.
Cover and cook on low for 4½–5 hours, or until the peppers are tender and the beef filling is piping hot throughout. Add the remaining peas for the final 30 minutes of cooking.
Sprinkle the Cheddar over the exposed filling during the final 10 minutes and replace the lid so it melts. Check that the centre of each pepper is piping hot before serving.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in covered containers within two hours. Use within 3 days. Store cooked rice and stuffed peppers carefully and do not leave them cooling in the slow cooker overnight. Defrost: Defrost the cooked stuffed peppers in the refrigerator overnight in a covered container. Reheat in the oven or microwave until piping hot throughout; do not put frozen peppers into the slow cooker.

Reheat in a covered ovenproof dish at 180°C, fan 160°C, for 25–30 minutes, or microwave individual portions until piping hot throughout. Add a splash of water if the filling looks dry.

Chop leftover peppers and filling and serve with extra rice, baked potatoes or a green salad. The filling can also be used in wraps with grated cheese.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Minced Beef, Carrot and Pea Stuffed Peppers

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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