Slow Cooker Beef Stuffed Peppers are a comforting and hearty meal that’s easy to prepare and full of delicious flavors. The tender bell peppers are filled with a savory mix of ground beef, rice, and spices, then cooked slowly until everything is perfectly tender and tasty. The slow cooker helps bring all the ingredients together, making the peppers soft and the filling nice and juicy.
I love how simple this recipe is—once you get the filling ready and stuff the peppers, you just let the slow cooker do its magic. It’s the kind of dish I turn to on busy days when I want something warm and satisfying without spending a lot of time in the kitchen. Plus, the beef and rice combo feels like a classic comfort food that everyone seems to enjoy.
For serving, I like to pair these stuffed peppers with a simple side salad or some crusty bread to soak up any extra sauce. They also make great leftovers, so I sometimes make extra to have lunches ready for the week. These peppers always remind me of cozy family dinners where everyone gathers around the table to share a home-cooked meal.
Key Ingredients & Substitutions
Bell Peppers: Mixed colors work great not just for looks but for flavor. If you can’t find fresh bell peppers, try poblano peppers for a mild smoky twist. To keep them firm, choose peppers that stand upright well.
Ground Beef: I usually use 85% lean beef for a good balance of flavor and fat. You can substitute ground turkey or chicken for a lighter option, but the texture will be leaner.
Rice: Cooked white or brown rice both work fine here. Brown rice adds a slightly nuttier flavour and more fiber but takes longer to cook. Quinoa is a great alternative if you want a protein boost.
Cheese: Mozzarella melts beautifully and adds creaminess. If you want a sharper flavor, swap some mozzarella for cheddar or Monterey Jack. Parmesan adds a salty kick—don’t skip it if possible!
Tomato Sauce: Use plain or seasoned tomato sauce depending on your preference. You can also use crushed tomatoes or marinara for a chunkier texture.
How Do I Keep Stuffed Peppers Upright and Intact in the Slow Cooker?
Stuffed peppers can fall over or get mushy in the slow cooker if you’re not careful. Here are some tips to keep them standing tall and looking great:
- Trim the Pepper Base: If the pepper won’t stand on its own, slice a thin piece off the bottom to create a flat base.
- Pack the Filling Firmly: Fill peppers tightly but don’t overstuff—leaving a little room at the top helps.
- Use a Slow Cooker Liner or Spray: Coat the crock to prevent sticking, making it easier to remove peppers after cooking.
- Arrange Snugly: Place the peppers close together so they support each other and won’t tip over.
- Add a Little Liquid to the Base: Pour a bit of water or tomato sauce in the slow cooker bottom to get steam going and keep peppers moist without making them soggy.
With these tips, your peppers will stay pretty, tender, and perfectly cooked every time!
Equipment You’ll Need
- Slow cooker – perfect for cooking stuffed peppers gently and hands-free over several hours.
- Large skillet – great for browning the ground beef and softening onions before stuffing.
- Cutting board and sharp knife – you’ll need these to prep and trim the peppers easily.
- Mixing bowl – useful to combine the filling ingredients evenly before stuffing the peppers.
- Spoon or small scoop – helps you fill the peppers without making a mess.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner filling.
- Add chopped mushrooms or zucchini to the filling for extra veggies and texture.
- Mix in some cooked quinoa instead of rice for a nuttier flavor and more protein.
- Top with shredded cheddar or pepper jack cheese for a different cheesy twist and a little heat.
Slow Cooker Beef Stuffed Peppers
Ingredients You’ll Need:
Bells and Filling:
- 6 large bell peppers (mixed colors: red, yellow, green), tops cut off and seeds removed
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (plus more for serving if you like)
- ½ cup shredded mozzarella cheese (plus extra to sprinkle on top)
- ¼ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or dried basil, oregano, and thyme mix)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
Get ready to spend about 15 minutes prepping the peppers and filling. Then, your slow cooker will do the rest: 5 to 6 hours on low, or 2 to 3 hours on high, until the peppers are tender and the filling is cooked through. Easy and mostly hands-off!
Step-by-Step Instructions:
1. Prep the Peppers:
Cut off the tops of the bell peppers and scoop out the seeds and membranes. Set them aside so they’re ready to be filled.
2. Make the Filling:
Heat olive oil in a skillet on medium. Add chopped onion and minced garlic, sauté until soft—about 3 to 4 minutes. Add the ground beef and cook until browned, breaking up the meat as you go. Drain any extra fat.
3. Mix the Beef Filling:
Take the skillet off the heat. Stir in cooked rice, tomato sauce, mozzarella cheese, Parmesan, Italian seasoning, salt, pepper, and chopped parsley until everything is well combined.
4. Stuff the Peppers:
Spoon the beef and rice mixture into each bell pepper, filling them well but not overflowing. Pack the mixture firmly so it stays in place.
5. Cook the Peppers:
Lightly grease or spray your slow cooker insert. Set the stuffed peppers upright inside the slow cooker, fitting them snugly so they support each other. Cover and cook on low for 5 to 6 hours, or on high for 2 to 3 hours, until peppers are tender and filling is fully cooked.
6. Add Cheese Topping:
About 15 minutes before cooking ends, sprinkle extra shredded mozzarella over the tops of the peppers. Cover and let the cheese melt during the final minutes.
7. Serve:
Carefully remove the stuffed peppers from the slow cooker. Garnish with extra fresh parsley. Serve warm, with extra tomato sauce on the side if you like.
Enjoy your hearty and tasty slow cooker beef stuffed peppers!
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers for stuffed peppers since frozen ones can become too soft and watery during slow cooking. If you only have frozen, thaw and drain them well, but fresh is ideal.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can stuff the peppers and store them covered in the fridge for up to 24 hours before placing them in the slow cooker. This makes meal prep easy for busy days.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep them tender without drying out.
Can I Add More Vegetables to the Filling?
Yes! Adding finely chopped vegetables like mushrooms, zucchini, or spinach is a tasty way to boost the nutrition and flavor. Just sauté them with the onions before mixing into the beef filling.
