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Easy slow cooker stuffed bell peppers are shown in a vibrant, colorful image perfect for a weeknight dinner.

Slow Cooker Stuffed Peppers

Enjoy the classic comfort of stuffed bell peppers made effortlessly in your slow cooker. This recipe features a flavorful ground beef and rice filling, simmered in a rich tomato sauce for a delicious and satisfying meal.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers various colors
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice white or brown
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • 6-quart slow cooker
  • Large Skillet
  • Mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spoon or spatula

Method
 

  1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
  2. Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, breaking up the meat with a spoon, until the meat is browned and the onions are softened. Drain off any excess grease.
  3. Make the Filling: In a large mixing bowl, combine the browned meat mixture, diced tomatoes (undrained), 1/2 cup of the tomato sauce, cooked rice, 1/4 cup of the cheddar cheese, oregano, basil, red pepper flakes (if using), salt, and pepper. Mix well to combine.
  4. Stuff the Peppers: Spoon the filling into each bell pepper, packing it in firmly.
  5. Assemble in the Slow Cooker: Pour the remaining 1/2 cup of tomato sauce into the bottom of the slow cooker. Stand the stuffed peppers upright in the slow cooker, nestled together.
  6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender.
  7. Melt the Cheese: During the last 30 minutes of cooking, sprinkle the remaining 1/4 cup of cheddar cheese over the top of the peppers.
  8. Serve: Carefully remove the stuffed peppers from the slow cooker and serve hot.

Notes

For best results, brown the ground beef before stuffing the peppers to enhance the flavor. If you're short on time, you can use pre-cooked rice. Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. You can substitute ground turkey or Italian sausage for the ground beef. For a vegetarian option, use lentils or quinoa instead of meat.