These Slow Cooker Stuffed Peppers are the ultimate easy comfort food dinner! Tender bell peppers are stuffed with a hearty mixture of ground beef, rice, tomatoes, and savory seasonings, then cooked low and slow until perfectly tender.

Looking for more stuffed pepper recipes? Try my amazing Chipotle Chicken Stuffed Peppers or my Quinoa and Turkey Stuffed Peppers!

slow cooker stuffed peppers

Don’t have time to make stuffed peppers? Try my Stuffed Pepper Soup instead!

Kelley Simmons Kelley’s Tips

Tips for the Best Slow Cooker Stuffed Peppers

  • Choose peppers that are similar in size. This helps them cook at the same rate. Look for peppers with flatter bottoms so they stand upright easily in the slow cooker.
  • Keep the peppers upright. Arrange the peppers snugly in the slow cooker so they support one another and don’t tip over while cooking.
  • Don’t add too much liquid. Bell peppers release quite a bit of moisture as they cook, so you don’t need a lot of additional liquid or water to the slow cooker. Too much can make the peppers watery.
  • Avoid overcooking. You want the peppers tender but still sturdy enough to hold the filling. Overcooking can cause them to become too soft and fall apart.
Kelley

Slow Cooker Stuffed Pepper Ingredients

stuffed pepper ingredients on counter
  • Bell Peppers: I used a combination of red, yellow, and green bell peppers, but any color will work! Red, yellow, and orange peppers tend to be a little sweeter, while green peppers have a slightly more savory flavor.
  • Ground Beef: I’ve made these stuffed peppers with ground beef and ground turkey. You could even add in some spicy sausage!
  • Tomato Sauce: Adds moisture and a rich tomato flavor to the filling while helping bring all of the ingredients together.
  • Fire-Roasted Tomatoes: Give the filling extra tomato flavor with a subtle smoky taste. Regular diced tomatoes can be substituted if needed.
  • Worcestershire Sauce: Adds a savory, slightly tangy flavor and gives the meat filling an extra boost of umami.
  • Spices: Onion powder, garlic powder, Italian seasoning, cumin, and chili powder add tons of flavor with just a little kick. To save time, you can swap the seasonings for about 1 tablespoon of taco seasoning.
  • Cheese: I like to use sharp cheddar cheese for the most flavor. I add half of the cheese to the filling and the other half on top of the peppers.
stuffed peppers cut in half sprinkled with parmesan cheese on a plate

How to make Stuffed Peppers in the Crockpot

  • Heat 2 tbsp olive oil in a large skillet over medium high heat. Add in onion, diced bell pepper tops and saute for 4-5 minutes or until they start to get some color on them.
  • Add in garlic and seasoning and sauté for 1 more minute.
cutting orange, green and red bell peppers on a cutting board
sautéing onions and diced bell peppers in a large skillet
  1. Stir in fire roasted tomatoes, tomato sauce and Worcestershire sauce.
  2. Add half of the tomato sauce to the bottom of a slow cooker.
sautéed bell peppers and onions in large skillet with seasonings
adding fire roasted tomatoes to pan with sautéed vegetables
  1. Add the remaining tomato sauce (reserve 1 cup) to a large bowl along with the raw ground beef, cooked rice and 1 cup shredded cheese. Mix to combine (I usually just use my hands)
  2. Stuff the peppers with filling then transfer to the slow cooker. Top each pepper with the remaining 1 cup of reserved tomato sauce and the remaining 1 cup of cheese.
stuffed pepper filling ingredients in large white bowl
topping unbaked stuffed peppers with shredded cheddar cheese
  1. Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees.
  2. Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
uncooked stuffed pepper in crockpot
cooked stuffed peppers in slow cooker topped with melty cheese

Stuffed Pepper Variations

  • Mexican Stuffed Peppers: Add your favorite seasoned taco meat, Spanish rice, enchilada sauce and refried beans!
  • Cheesesteak Stuffed Peppers
  • Spicy Italian Sausage Stuffed Peppers: For a spicy Italian twist, swap the ground meat for hot Italian sausage. Use Italian seasoning and skip the cumin and chili powder, then top the peppers with shredded mozzarella or provolone. For even more heat, add a pinch of crushed red pepper flakes to the filling.
  • Buffalo Chicken Stuffed Peppers

Slow Cooker Stuffed Peppers FAQ

Can you put raw ground beef in stuffed peppers?

Yes! You can add raw ground beef directly to stuffed peppers without browning it first. The beef cooks right inside the peppers, making this recipe even easier.

Do You Have to Cook the Rice Before Adding It to Stuffed Peppers?

Yes! This ensures the rice is perfectly tender and prevents it from absorbing too much of the liquid from the filling as the peppers cook. Leftover rice works great and makes prep even quicker!

How Long Do Stuffed Peppers Take in the Crockpot?

Cook on HIGH for 2 1/2 to 3 hours or on LOW for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees. This is the best method since some larger peppers with more filling will take longer to cook.

Can you freeze stuffed peppers?

Yes you can freeze crockpot stuffed peppers for up to 3 months in the freezer. I recommend cutting the stuffed peppers in half and putting them in a casserole dish with extra tomato sauce and cheese. Cutting the pepper in half with help it to cook faster. When your ready to eat defrost overnight in the fridge then pop in the oven until warmed through and the internal temperature reaches 165 degrees.

What to serve with Stuffed Peppers

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    Recipe

    Slow Cooker Stuffed Peppers

    4.82 from 11 votes
    These Slow Cooker Stuffed Peppers are the ultimate easy comfort food dinner! Tender bell peppers are stuffed with a hearty mixture of ground beef, rice, tomatoes, and savory seasonings, then cooked low and slow until perfectly tender.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Serves 5 -6 peppers
    Rate Print

    Ingredients 

    Slow Cooker Stuffed Peppers

    • 6 bell peppers, tops cut off and seeds and ribs removed
    • 3 tbsp olive oil
    • 1 lb ground beef
    • 1 onion, diced
    • 6 cloves garlic, minced
    • 1/2 tsp chili powder
    • 1/2 tsp paprika
    • 1 tsp italian seasoning
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 14.5 ounces fire roasted tomatoes
    • 24 ounces tomato sauce
    • 2 tbsp worcestershire sauce
    • 2 cups shredded sharp cheddar cheese, divided

    Mexican Stuffed Peppers

    • 6 bell peppers, tops cut off and seeds and ribs removed
    • 1 lb ground beef, uncooked
    • 1 onion, diced
    • 1 cup rice, cooked (mexican, brown rice, or white rice)
    • 1 1/2 cups red enchilada sauce
    • 1 cup canned black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 2 cups shredded Mexican cheese, plus more for topping, if desired
    • 1/2 tbsp chili powder
    • 1/2 tbsp ground cumin

    Instructions

    • Heat 2 tbsp olive oil in a large skillet over medium high heat. Add in onion, diced bell pepper tops and saute for 4-5 minutes or until they start to get some color on them.
      Add in garlic and seasoning and sauté for 1 more minute.
    • Stir in fire roasted tomatoes, tomato sauce and Worcestershire sauce.
      Add half of the tomato sauce to the bottom of a slow cooker.
    • Add the remaining tomato sauce (reserve 1 cup) to a large bowl along with the raw ground beef, cooked rice and 1 cup shredded cheese. Mix to combine (I usually just use my hands)
    • Stuff the peppers with filling then transfer to the slow cooker. Top each pepper with the remaining 1 cup of reserved tomato sauce and the remaining 1 cup of cheese.
    • Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees.

    Mexican Stuffed Peppers

    • Heat 2 tbsp olive oil in a large skillet over medium high heat. Add in onion, diced bell pepper tops and saute for 4-5 minutes or until they start to get some color on them.
      Add in garlic and seasoning and sauté for 1 more minute.
    • Add the sautéed vegetables to a large bowl along with the raw ground beef, cooked rice, beans, corn, enchilada sauce, 1 cup of cheddar cheese and spices.
    • Stuff the peppers with filling then transfer to the slow cooker. Top each pepper with the remaining 1 cup of cheese.
    • Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours or until a thermometer inserted in the center of the stuffed pepper reaches 165 degrees.

    Notes

    • Nutrition facts are for 1 Slow Cooker Stuffed Pepper (not the Mexican stuffed peppers)
    • Choose peppers that are similar in size. This helps them cook at the same rate. Look for peppers with flatter bottoms so they stand upright easily in the slow cooker.
    • Keep the peppers upright. Arrange the peppers snugly in the slow cooker so they support one another and don’t tip over while cooking.
    • Don’t add too much liquid. Bell peppers release quite a bit of moisture as they cook, so you don’t need a lot of additional liquid or water to the slow cooker. Too much can make the peppers watery.
    • Avoid overcooking. You want the peppers tender but still sturdy enough to hold the filling. Overcooking can cause them to become too soft and fall apart.

    Nutrition Information

    Calories: 603kcalCarbohydrates: 27gProtein: 30gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 110mgSodium: 1228mgPotassium: 1111mgFiber: 7gSugar: 15gVitamin A: 6013IUVitamin C: 198mgCalcium: 418mgIron: 5mg

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