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Stuffed Peppers in a Slow Cooker
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Slow-Cooker Stuffed Peppers

These unique slow cooker stuffed peppers are filled with ground beef and veggies with the surprise ingredients of hard-boiled eggs and raisins. Make this recipe mild or spicy to suit your preference. 
Course Main Course
Cuisine International
Keyword slow-cooker stuffed peppers
Prep Time 1 hour
Cook Time 8 hours
Servings 6 people
Calories 541kcal

Ingredients

  • 1.5 lbs lean ground beef out of the fridge 30 mins before cooking
  • 6 bell peppers
  • 1 large onion
  • 2-4 cloves garlic
  • 1-2 Tbsp ají panca or any other chili paste (optional) *see notes
  • 1/2 cup coarsely chopped peanuts
  • 1/2 cup coarsely chopped raisins
  • 3 hard-boiled eggs
  • 2 large yellow potatoes optional
  • 2 raw eggs
  • 2 cups milk
  • 1/4 cup olive oil
  • olive oil
  • sea salt
  • pepper

Instructions

  • Take ground beef out of the fridge 30 mins before starting with the next step.
  • In the meantime, wash bell peppers, cut the lids off and deseed (keep the lids! > see video) and set aside. Hard-boil eggs. Peel and finely chop onion and garlic.
  • Preheat a very large pan over medium heat and once hot add olive oil, then add chopped onion and garlic and stir-fry until lightly brown. Then add ají panca or any other chili paste and stir-fry until fragrant.
  • Add ground beef to the pan and break up with a wooden spoon or spatula while stirring so it doesn't start cooking in its own juices and instead browns nicely and evenly. Once it starts to brown, season it generously with sea salt and pepper.
  • Once ground beef is nice and brown, add peanuts and raisins to it, give it a quick stir and remove from the heat.
  • Peel and coarsely chop hard-boiled eggs and add to the ground beef mixture, give it a quick stir, then try it to see if it needs more sea salt and pepper, and then start filling the bell peppers with the ground beef mixture. Place stuffed bell peppers in the slow-cooker and place the lids on top. Peel and cut the potatoes and place pieces of potato in between the bell peppers.
  • For the sauce: Add 2 raw eggs, 2 cups milk, 1/4 cup olive oil, 1 tsp sea salt, 1/2 tsp pepper to a blender and blend until well combined. Pour the sauce over the stuffed peppers.
  • Place the slow-cooker lid on the slow-cooker and set it to 8 hours on low or 4 hours on high.
  • Serve and enjoy!

Video

Notes

*You can find Ají Panca Paste in all Latin American stores OR online on Amazon. Alternatives are Sriracha or Sambal Olek.

Nutrition

Calories: 541kcal | Carbohydrates: 35g | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 226mg | Sodium: 179mg | Potassium: 1312mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4067IU | Vitamin C: 163mg | Calcium: 168mg | Iron: 7mg