These jack-o-lantern stuffed peppers are an easy way to add some Halloween fun to your dinner table. The best part is they’re low-carb, paleo, whole30, and made in the slow cooker for stress-free meal.
Halloween is right around the corner! It wasn’t my original idea to make stuffed bell peppers look like jack-0-lanterns. I’m not nearly that creative. It’s a very common idea that went viral on Pinterest a few years back.
This version is not only made in your slow cooker, it’s also low-carb, paleo, and whole30 so you don’t have to break your diet this holiday. I simply took a small pairing knife and slit holes in the bell pepper for a eyes and mouth. Again, I’m not creative so my designs are very basic.
I used lean ground beef this time but you can use your preferred ground meat whether it be beef, chicken, pork, or turkey. The meat goes in raw, no need to pre-cook it first. I wanted my peppers to be on the meatier side so I only used 1 cup of cauliflower rice. You can use up to 2 cups of cauliflower rice with your stuffed peppers without having to modify the recipe.
I made 4 stuffed bell peppers but my slow cooker could have easily fit another one. I had enough leftover stuffing for 1 more bell pepper as well. If you find yourself with extra stuffing that you don’t have a bell pepper for, throw the stuffing directly into the slow cooker to let it cook. I added a couple tablespoons of diced tomatoes to the bottom of my slow cooker before adding the bell peppers. You don’t have to do this, I just had some leftover.
I kept my bell pepper stuffing generically Italian with diced tomatoes, garlic, Italian seasonings, salt, and pepper. Another idea would be to make this Mexican stuffed peppers by using enchilada sauce and taco seasoning. You can get creative with these!Print
Slow Cooker Jack-O-Lantern Stuffed Peppers (Low-Carb,Paleo,Whole30)
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 5
- 4-6 bell peppers (depending on their size)
- 1 lb ground meat
- 1-2 cups cauliflower, riced
- 15 ounces diced tomatoes
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tbsp Italian seasoning (see blog post for homemade)
- 1 tsp salt
- 1/4 tsp pepper
- Spray the inside of your slow cooker with nonstick spray.
- In a large bowl, mix together stuffing ingredients.
- Slice the top off of each bell pepper. Spoon the filling equally into each bell pepper until they’re all full.
- Add bell peppers into the slow cooker.
- Cover and cook on HIGH for 3-4, LOW 6-8 hours or until the meat is cooked through.
Be careful taking the stuffed bell peppers out the slow cooker. Not only will they be hot, they will be very tender. Don’t be surprised if one or two of them falls apart on you. I use a spatula and a spoon to get them out.
Here’s what the inside looked when it was done cooking:
Looking for a homemade Italian seasoning blend? Use this one:
I used a 6-quart slow cooker for this recipe.
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