Description
Slow Cooker Stuffed Peppers with a Zesty Caribbean Twist brings the vibrant flavors of the Caribbean right into your kitchen. This dish combines the comfort of traditional stuffed peppers with tropical fruits, warming spices, and a bright, tangy kick, making it a delightful meal idea for any night of the week.
Ingredients
6 large Bell Peppers
1 lb Ground Turkey or Chicken (or lean beef)
1 cup Cooked Brown Rice
1/2 cup Red Onion, finely diced
3 cloves Garlic, minced
1 cup Fresh Pineapple, finely diced
1 (15-oz) can Black Beans, rinsed and drained
1 (14.5-oz) can Diced Tomatoes, undrained
1 (8-oz) can Tomato Sauce
2 tbsp Brown Sugar (or coconut sugar)
1 tbsp Worcestershire Sauce
1 tbsp Apple Cider Vinegar
1-2 tsp Jerk Seasoning (mild or hot, to taste)
1 tsp Smoked Paprika
1/2 tsp Cumi
1/4 tsp Cayenne Pepper (optional, for extra heat)
Salt and Black Pepper, to taste
1/4 cup Fresh Cilantro, chopped (for garnish)
Lime Wedges, optional for serving
Instructions
- Prepare the Peppers by washing them, slicing off the tops, and removing the seeds
- Cook the Filling Base by browning the ground meat in a skillet
- Sauté Aromatics by adding diced red onion and garlic to the meat until softened
- Combine all Filling Ingredients in the skillet once removed from heat
- Stuff the Peppers with the filling mixture
- Arrange the stuffed peppers in a Slow Cooker with 1/2 cup water or broth at the bottom
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours
- Serve and garnish with fresh cilantro and lime wedges
Notes
You can prepare the filling a day in advance for convenience.
For a vegetarian version, omit the meat and increase black beans or use plant-based ground.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Caribbean