Our bestseller Slow Cooker Revolution reinvigorated the tired landscape of slow cooking with its fresh, inventive approaches and infinitely reliable recipes. The test kitchen is back at it with our brand-new book, Slow Cooker Revolution Volume 2: The Easy-Prep Edition, in which we expand our slow-cooker recipe canon with 200 more foolproof recipes that maximize the convenience of the slow cooker by limiting the prep time to no more than 15 minutes.
Traditional versions of stuffed peppers can be problematic, with bland fillings and tough or mushy peppers, so we knew that creating an easy stuffed pepper recipe in the slow cooker would require some tinkering. We also wanted to add everything straight to the slow cooker without spending time precooking the meatloaf mix or the peppers. We just needed to get the bell peppers to soften in the time it took the meat to cook through. The trick was to add a little water to the slow cooker so the peppers gently steamed until they were just crisp-tender.
Precooked white rice was a great timesaver and was readily available at the supermarket (leftover rice works as well). To give the filling bold Greek flavors, we added crumbled feta cheese, kalamata olives, and garlic and oregano for aroma. We topped the cooked peppers with a slice of provolone cheese and a sprinkling of scallions.