Slow Cooker Greek Stuffed Bell Peppers with Rice
Colorful bell peppers stuffed with seasoned rice, herbs, and vegetables. Healthy Greek-inspired comfort food made easy.
AI SCORE
86
/100
⏱️
310 min
Time
👥
4 people
Servings
🔥
295 kcal
Calories
📊
easy
Difficulty
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 1 cup long-grain white rice
- 1 can diced tomatoes, drained
- 1/2 cup vegetable broth
- 1 small onion, finely diced
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried mint
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
Instructions
1
Heat olive oil in skillet, sauté onion until softened
2
Add garlic, cook 1 minute more
3
Stir in rice, coating with oil for 2 minutes
4
Add diced tomatoes, oregano, mint, salt, and pepper
5
Mix in pine nuts, raisins, dill, and parsley
6
Stuff bell peppers with rice mixture
7
Place stuffed peppers in slow cooker
8
Pour vegetable broth around peppers
9
Cover and cook on low 4-5 hours until peppers are tender
10
Top with crumbled feta in last 15 minutes
11
Let rest 10 minutes before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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