If you love hearty, home-cooked meals but don’t have hours to spend in the kitchen, these Slow Cooker Stuffed Peppers are your new best friend. Tender bell peppers filled with a savory mix of ground beef, rice, and rich tomato sauce — all cooked to perfection in the slow cooker. This set-it-and-forget-it recipe makes dinner simple, flavorful, and satisfying. I once swapped white rice for quinoa for a wholesome twist, and the results were just as delicious. Perfect for busy weeknights or cozy weekends, this comforting dish practically cooks itself while filling your home with irresistible aromas.
Why You’ll Love This Recipe
These Slow Cooker Stuffed Peppers combine the best of convenience and flavor. The slow cooker tenderizes the peppers and allows the filling to absorb every bit of the tomato sauce, resulting in juicy, perfectly seasoned bites. There’s no need to pre-cook the filling — just mix, stuff, and let the slow cooker do the work. It’s a classic dish made effortless, ideal for meal prepping or feeding a family without the fuss. Plus, it reheats beautifully, making it a practical favorite for leftovers.
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Slow Cooker Stuffed Peppers: A Comforting Classic Made Easy
- Total Time: 6 hrs 15 mins
- Yield: 6 stuffed peppers
- Diet: Halal
Description
These Slow Cooker Stuffed Peppers are a hearty and comforting meal made effortlessly in the crockpot. Sweet bell peppers are filled with a savory mixture of ground beef, rice, tomatoes, and seasonings, then slow-cooked to tender perfection — a classic dish made even easier!
Ingredients
- 6 medium bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce (plus extra for topping)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese (optional, for topping)
- 1/4 cup water or broth (for slow cooker base)
Instructions
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a large bowl, combine ground beef, cooked rice, onion, garlic, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Mix until well blended.
- Stuff each pepper with the meat and rice mixture, pressing down gently to fill completely.
- Pour 1/4 cup of water or broth into the bottom of the slow cooker.
- Arrange the stuffed peppers upright in the slow cooker. Spoon a small amount of extra tomato sauce over each pepper.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until peppers are tender and filling is cooked through.
- Optional: Sprinkle cheese on top of each pepper during the last 15 minutes of cooking. Cover again until melted.
- Carefully remove peppers from the slow cooker and serve hot with a sprinkle of parsley or extra sauce if desired.
Notes
- Use lean ground beef or turkey for a lighter version.
- Make it ahead: prepare and stuff the peppers the night before, then refrigerate and cook the next day.
- For a low-carb option, replace rice with cauliflower rice.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bell Peppers – Choose medium-sized peppers in any color. They become tender and flavorful after slow cooking.
Ground Beef (or Turkey) – Adds hearty, meaty flavor. Lean ground beef works best for a balanced texture.
Cooked Rice – Absorbs the sauce and keeps the filling moist. White, brown, or even cauliflower rice works well.
Onion – Brings sweetness and depth to the filling.
Garlic – Enhances the overall aroma and flavor.
Tomato Sauce – Serves as the base for both the filling and cooking liquid, giving the peppers a rich, savory finish.
Diced Tomatoes – Add texture and a slightly tangy bite to the sauce.
Worcestershire Sauce – A touch of umami that enhances the meatiness of the dish.
Italian Seasoning – A mix of herbs like oregano, basil, and thyme to infuse the filling with flavor.
Salt and Black Pepper – Essential seasonings to balance all the flavors.
Shredded Cheese (optional) – Sprinkle on top before serving for a creamy, melty finish.
Directions
Begin by preparing the peppers. Slice off the tops and remove seeds and membranes. In a large bowl, combine ground beef, cooked rice, chopped onion, garlic, half of the tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until everything is evenly combined. Stuff each pepper generously with the filling, packing it gently but not too tightly.
Pour the remaining tomato sauce and the diced tomatoes into the bottom of your slow cooker. Arrange the stuffed peppers upright in the sauce. Spoon a bit of sauce over each pepper. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are tender and the filling is fully cooked.
If desired, sprinkle shredded cheese over the top during the last 10 minutes of cooking, allowing it to melt into the sauce. Serve the peppers with extra sauce spooned over the top and a sprinkle of fresh parsley for garnish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 6 people. Preparation time takes 15 minutes, and cooking time is 6–7 hours on low or 3–4 hours on high. It’s a hands-off, one-pot dinner that fits perfectly into your schedule.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave or oven until heated through. These stuffed peppers also freeze well — wrap each in foil and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat as usual.
Variations and Customizations
Tex-Mex Style – Add corn, black beans, and a pinch of chili powder to the filling, and top with cheddar cheese.
Italian Twist – Use ground Italian sausage instead of beef and add mozzarella and Parmesan.
Vegetarian Option – Replace the meat with a mix of quinoa, beans, and chopped veggies.
Low-Carb Version – Skip the rice and use riced cauliflower for a lighter option.
Spicy Kick – Mix in diced jalapeños or red pepper flakes for heat.
Cheesy Topping – Top with Monterey Jack or provolone cheese before serving.
BBQ Style – Stir a few tablespoons of barbecue sauce into the tomato sauce for a smoky flavor.
Turkey and Spinach – Use lean ground turkey and chopped spinach for a healthier version.
Greek-Inspired – Add crumbled feta, olives, and oregano for a Mediterranean touch.
Stuffed Pepper Soup – Dice leftovers and simmer with broth for a hearty soup version.
FAQs
Do I need to cook the meat before stuffing the peppers?
No, the slow cooker cooks it gently and evenly right inside the peppers.
Can I use uncooked rice?
It’s best to use cooked rice, but parboiled rice can work if cooking on low for 7 hours.
Can I use other meats?
Yes, ground turkey, chicken, or sausage all work well.
Will the peppers fall apart?
No, the slow cooker softens them perfectly without making them mushy.
Can I cook them in the oven instead?
Yes, bake covered at 375°F for about 45–50 minutes.
Can I make them spicy?
Absolutely — add chili flakes or hot sauce to the filling.
Can I use frozen peppers?
Yes, but thaw and drain them first to avoid excess moisture.
How do I make them vegetarian?
Substitute the meat with beans, quinoa, or lentils for a protein-packed alternative.
What’s the best cheese for topping?
Cheddar, mozzarella, or Monterey Jack melt beautifully.
Can I prepare them the night before?
Yes, assemble and refrigerate overnight, then cook the next day.
Conclusion
These Slow Cooker Stuffed Peppers bring all the classic comfort of a homemade meal with none of the hassle. The peppers turn tender, the filling rich and flavorful, and the sauce perfectly seasoned — all thanks to the magic of slow cooking. Whether you stick to the traditional version or try one of the many variations, this dish will quickly become a family favorite for its taste, simplicity, and wholesome comfort.
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