Slow Cooker Beef Stuffed Peppers
Slow Cooker Beef Stuffed Peppers are a delicious and comforting meal filled with savory ground beef, rice, and a mix of spices all packed into tender bell peppers. The slow…
Tip: save now, cook later.Slow Cooker Beef Stuffed Peppers are a delicious and comforting meal filled with savory ground beef, rice, and a mix of spices all packed into tender bell peppers. The slow cooker makes everything melt together perfectly, giving the peppers a soft, juicy texture and the beef a rich, tasty flavor. It’s the kind of meal that feels like a warm hug on a plate.
I love how easy these are to put together—just stuff the peppers, pop them in the slow cooker, and go about your day. I usually make a big batch because leftovers taste even better the next day after the flavors have had time to blend. Plus, it’s an effortless way to get dinner ready without standing over the stove for hours.
These stuffed peppers make a great weeknight dinner when you want something filling but not complicated. I like to serve them with a side salad or some crusty bread to soak up any extra sauce. They always bring smiles to the table, and I find myself reaching for them whenever I want a cozy, no-fuss meal that feels homemade and special.
Key Ingredients & Substitutions
Bell Peppers: These are the star vessel for the filling. Green peppers are slightly bitter, while red and yellow peppers are sweeter. If you want a milder taste, go for red or yellow. Any fresh, firm bell pepper will do.
Ground Beef: I often use lean ground beef to keep it lighter. You can swap for ground turkey or chicken if preferred. For a vegetarian option, try cooked lentils or plant-based crumbles instead.
Rice: White rice is classic here, but brown rice adds extra fiber and a nuttier flavor. Quinoa or cauliflower rice are great low-carb alternatives.
Diced Tomatoes & Tomato Sauce: These create a juicy, flavorful filling. If you don’t have canned tomatoes, fresh diced tomatoes work—just cook a little longer. Tomato sauce can be swapped with marinara or even salsa for a twist.
Cheese: Adding cheese is optional but gives a nice creamy top. I like sharp cheddar or mozzarella for meltiness. Feel free to skip or use dairy-free cheese to suit your diet.
How Do You Keep Stuffed Peppers Upright and Avoid Soggy Bottoms in the Slow Cooker?
Keeping the peppers upright is key to an even cook and pretty presentation. Here’s how I manage it:
- Trim the bottoms slightly if needed so they sit flat—be careful not to cut through so filling doesn’t leak out.
- Pack the filling gently but firmly so peppers hold their shape.
- Place peppers snugly in the slow cooker to support each other and prevent tipping over.
- To avoid soggy bottoms, don’t add too much liquid inside or around the peppers. The tomato sauce and juices inside the filling are enough to keep them moist without drowning them.
- If you want extra flavor, add a little broth or water to the slow cooker base—but just a few tablespoons should do.
Following these tips helps your stuffed peppers cook evenly with a tender but not mushy texture.
Equipment You’ll Need
- Slow cooker – this is essential for cooking the peppers evenly while keeping your hands free for other tasks.
- Mixing bowl – makes it easy to combine the beef, rice, and spices thoroughly.
- Sharp knife – for cutting the tops off the peppers and removing seeds cleanly.
- Spoon or small scoop – helps you stuff the peppers neatly without mess.
- Cutting board – a good surface for prepping your peppers and chopping ingredients safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still packs protein.
- Add chopped mushrooms or zucchini to the filling to sneak in extra veggies and moisture.
- Mix in some cooked quinoa instead of rice for a nuttier texture and added nutrients.
- Stir in a teaspoon of smoked paprika or cumin in the filling for a warm, smoky flavor twist.
Slow Cooker Beef Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 6 large bell peppers (green, red, or yellow)
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce (plus extra for topping)
- 1 tsp dried Italian seasoning
- 1 tsp paprika
- ½ tsp chili powder (optional)
- Salt and black pepper, to taste
- 1 cup shredded cheese (cheddar or mozzarella), optional
- Fresh parsley or cilantro, chopped for garnish
- Sour cream, for serving (optional)
Time Needed
This recipe requires approximately 15-20 minutes of preparation time to chop and mix all ingredients, plus 6-7 hours of cooking on low in the slow cooker (or 3-4 hours on high). Plan ahead so the peppers have enough time to become tender and the flavors meld together perfectly.
Step-by-Step Instructions:
1. Prepare the Bell Peppers:
Start by washing the bell peppers. Slice off the tops and carefully remove all seeds and membranes inside. Keep the tops if you want to cover the stuffed peppers later.
2. Make the Filling:
In a large bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, drained diced tomatoes, tomato sauce, Italian seasoning, paprika, chili powder (if using), salt, and pepper. Stir until all ingredients are well combined.
3. Stuff the Peppers:
Generously fill each hollowed bell pepper with the beef and rice mixture. Pack the filling in gently but firmly so the peppers hold their shape.
4. Cook in the Slow Cooker:
Arrange the stuffed peppers upright in your slow cooker, fitting them snugly so they support each other. Place the pepper tops back on if you saved them. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender and the beef is fully cooked.
5. Add Cheese and Finish Cooking (Optional):
In the last 15 minutes of cooking, sprinkle shredded cheese on top of the stuffed peppers and cover to allow it to melt.
6. Serve:
Carefully remove the stuffed peppers from the slow cooker. Garnish with a dollop of sour cream and chopped fresh parsley or cilantro if you like. Serve warm and enjoy your comforting, hearty meal!
Can I Use Frozen Peppers for This Recipe?
It’s best to use fresh bell peppers for stuffed peppers because they hold their shape better during slow cooking. If you only have frozen, thaw them completely and drain excess water before stuffing, but keep in mind they may be softer and cook faster.
Can I Prepare Stuffed Peppers Ahead of Time?
Yes! You can stuff the peppers and place them in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Just add extra cooking time if cooking straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze stuffed peppers wrapped tightly for up to 2 months.
Can I Substitute the Rice with Something Else?
Absolutely! Try cooked quinoa, couscous, or even cauliflower rice for a lower-carb option. Just make sure whatever you use is fully cooked before mixing in to ensure it heats through properly in the slow cooker.
