Crock Pot Stuffed Peppers Recipe

Of all the culinary magic tricks I have up my sleeve, turning a handful of humble ingredients into a hearty, satisfying meal with minimal effort is my absolute favorite. And nothing embodies that magic quite like this Crock Pot Stuffed Peppers recipe. I remember the first time I made it. It was one of those chaotic Tuesday afternoons where work ran late, the kids were hungry, and the thought of standing over a hot stove felt like a monumental task. I’d prepped the peppers that morning, a simple 15-minute job, and left the slow cooker to do its thing. The aroma that greeted us when we walked in the door was incredible—a warm, savory hug of seasoned beef, tomatoes, and sweet peppers. My family, including my notoriously picky youngest, devoured them. There were no leftovers. Since that day, these slow cooker stuffed peppers have become a cornerstone of our meal rotation. They are the perfect solution for busy weeknights, a comforting dish for a chilly Sunday, and impressive enough to serve to guests. The beauty is in the “set it and forget it” nature of the Crock Pot, which tenderizes the peppers to perfection while allowing the flavors of the filling to meld into something truly special. This isn’t just a recipe; it’s a strategy for a delicious, stress-free dinner that will have your whole family asking for seconds.

The Ultimate Crock Pot Stuffed Peppers

This recipe is designed for maximum flavor and minimum fuss. We will walk through every detail, from choosing the right ingredients to serving suggestions that will elevate your meal from simple to spectacular.

Ingredients for a Flavor-Packed Filling

Choosing quality ingredients is the first step to a memorable dish. Each component plays a vital role in building the layers of flavor that make these stuffed peppers so irresistible.

• Bell Peppers: 6 large, uniform-sized bell peppers. You can use any color. Green peppers offer a slightly more savory, earthy flavor. Red, orange, and yellow peppers are sweeter and become wonderfully tender and candy-like in the slow cooker. A mix of colors makes for a beautiful presentation.
• Ground Beef: 1.5 lbs lean ground beef (I prefer 85/15 or 90/10 for a good balance of flavor and less grease).
• Onion: 1 medium yellow onion, finely chopped. Yellow onions provide a foundational sweetness that complements the beef and tomatoes.
• Garlic: 4 cloves garlic, minced. Don’t be shy with the garlic; it adds a pungent, aromatic depth that is essential.
• Cooked Rice: 1.5 cups of cooked white or brown rice. This acts as a binder and makes the filling hearty and satisfying. Leftover rice from a previous meal works perfectly here.
• Diced Tomatoes: 1 can (14.5 oz) of petite diced tomatoes, undrained. The “petite” cut integrates better into the filling, and the juice adds necessary moisture for the slow cooking process.
• Tomato Sauce: 1 can (8 oz) of plain tomato sauce. This enriches the tomato flavor and creates the base of the sauce in the bottom of the crock pot.
• Worcestershire Sauce: 2 tablespoons. This is the secret weapon! It adds a complex, savory, umami flavor that elevates the entire dish.
• Italian Seasoning: 2 teaspoons of dried Italian seasoning. A blend of oregano, basil, thyme, and rosemary provides a classic, herbaceous backbone.
• Smoked Paprika: 1 teaspoon. Smoked paprika adds a subtle smokiness that beautifully complements the beef and sweet peppers.
• Salt: 1.5 teaspoons of kosher salt, or to taste.
• Black Pepper: 1 teaspoon of freshly ground black pepper.
• Shredded Cheese: 2 cups of shredded cheese, divided. A blend of sharp cheddar and Monterey Jack is fantastic. Cheddar provides a bold flavor, while Monterey Jack offers a superior melt. Provolone or mozzarella are also great options.
• Beef Broth: 1/2 cup of low-sodium beef broth. This is poured into the bottom of the slow cooker to create steam and prevent the peppers from burning, while also forming a delicious sauce.

Step-by-Step Instructions for Perfect Stuffed Peppers

Follow these detailed steps carefully. The initial browning of the meat is crucial for developing flavor and is a step you shouldn’t skip, even with a slow cooker recipe.

Step 1: Prepare the Peppers
Wash the bell peppers thoroughly. Slice about a half-inch off the top of each pepper, where the stem is. Remove the stem from the tops and finely chop the remaining pepper flesh from the tops to add to your filling—no waste! Carefully scoop out the seeds and white membranes from the inside of the peppers. Arrange the hollowed-out peppers standing up inside the basin of your 6-quart or larger slow cooker. They should be snug but not overly crowded.

Step 2: Brown the Aromatics and Beef
In a large skillet over medium-high heat, add the ground beef, the chopped onion, and the chopped pepper tops. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink and the onion has softened, about 8-10 minutes. This Maillard reaction is key to developing a deep, savory flavor base. Towards the last minute of cooking, add the minced garlic and cook until fragrant, about 30-60 seconds. Be careful not to burn the garlic.

Step 3: Drain and Season the Filling
Once the beef is cooked, drain off any excess grease from the skillet. This is especially important if you used a higher-fat ground beef. Return the skillet to the stove but turn off the heat.

Step 4: Combine the Filling Ingredients
To the skillet with the beef mixture, add the cooked rice, the entire can of undrained petite diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir in 1 cup of the shredded cheese. Mix everything together until it is thoroughly combined. The cheese will start to melt slightly, helping to bind the filling.

Step 5: Stuff the Peppers
Carefully spoon the beef and rice mixture into each of the hollowed-out peppers you placed in the slow cooker. Pack the filling in gently but firmly, mounding it slightly on top.

Step 6: Prepare the Sauce and Set the Slow Cooker
In a small bowl, whisk together the 8 oz can of tomato sauce and the 1/2 cup of beef broth. Pour this mixture carefully into the bottom of the slow cooker, around the base of the peppers. This liquid is essential for creating steam and ensuring the peppers cook through without scorching. It will also reduce into a rich, delicious sauce to spoon over the finished peppers.

Step 7: Slow Cook to Perfection
Place the lid on the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The peppers should be very tender and easily pierced with a fork, and the filling should be hot throughout. Cooking on low is generally recommended for the most tender, flavorful result.

Step 8: Add the Final Touch
About 15-20 minutes before the cooking time is complete, sprinkle the remaining 1 cup of shredded cheese evenly over the tops of the stuffed peppers. Place the lid back on and continue to cook until the cheese is completely melted and bubbly.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 550-600 kcal

Disclaimer: The nutritional information provided is an estimate and will vary based on the specific ingredients used, such as the leanness of the ground beef, the type of rice, and the type of cheese.

Preparation and Cook Time

• Preparation Time: 20 minutes (chopping vegetables, preparing peppers, browning meat)
• Cook Time: 3-4 hours on HIGH or 6-7 hours on LOW
• Total Time: Approximately 3 hours 20 minutes to 7 hours 20 minutes

How to Serve Your Crock Pot Stuffed Peppers

These peppers are a fantastic all-in-one meal, but serving them with the right accompaniments can turn a simple dinner into a memorable feast.

• With a Simple Side Salad:
  • A crisp arugula salad with a lemon-vinaigrette dressing provides a peppery, acidic contrast to the rich peppers.
  • A classic garden salad with cucumber, tomatoes, and a creamy ranch or Italian dressing.
• Alongside Hearty Breads:
  • Warm, crusty garlic bread is perfect for sopping up the delicious tomato sauce at the bottom of the crock pot.
  • A slice of fresh sourdough or a crusty baguette to complement the textures.
• With Comforting Starches:
  • A scoop of creamy mashed potatoes or mashed cauliflower for a low-carb option.
  • Serve over a bed of fluffy quinoa or buttery egg noodles.
• Create a Toppings Bar:
  • Let everyone customize their own pepper with a selection of toppings. This is especially fun for families and guests.
  • Bowls of: Sour cream or plain Greek yogurt, chopped fresh cilantro or parsley, sliced green onions or chives, your favorite hot sauce, extra shredded cheese, and crushed red pepper flakes.

5 Additional Tips for Stuffed Pepper Perfection

Take your slow cooker stuffed peppers to the next level with these expert tips.

1. Par-Boil for Softer Peppers: If you prefer your peppers to be exceptionally soft and tender, you can par-boil them before stuffing. Bring a large pot of salted water to a boil. Place the hollowed-out peppers in the boiling water for 3-5 minutes. Immediately remove them with a slotted spoon and place them in an ice bath to stop the cooking process. Dry them thoroughly before stuffing. This step ensures an ultra-tender result, but be aware that they can become very soft, so handle them with care.
2. Don’t Crowd the Pot: For the peppers to cook evenly, they need a little bit of breathing room. Air circulation allows the heat and steam to envelop each pepper. If you try to squeeze too many into your slow cooker, the ones in the middle may not cook as thoroughly. It’s better to use a large oval slow cooker or make a smaller batch if you only have a small round one.
3. The “Broiler Finish” for a Golden Top: Slow cookers are masters of moist heat, but they can’t create that beautiful, golden-brown, bubbly cheese top you get from an oven. For a restaurant-quality finish, carefully use the slow cooker’s ceramic insert (if it’s oven-safe!) or transfer the peppers to a baking dish. Place them under your oven’s broiler for 2-4 minutes, watching them like a hawk until the cheese is browned and bubbling. This single step dramatically improves the texture and visual appeal.
4. Boost the Sauce Flavor: The liquid at the bottom of the pot is liquid gold. Don’t let it go to waste! You can enhance its flavor even further. Consider adding a splash of red wine (about 1/4 cup) to the beef broth and tomato sauce mixture for added depth and complexity. A bay leaf tossed into the bottom of the pot during cooking will also infuse the sauce with a lovely herbal note (just remember to remove it before serving).
5. Rice Alternatives and Preparation: The type of rice matters. Using instant rice is not recommended, as it will turn to mush during the long cooking time. Always use pre-cooked long-grain white, brown, jasmine, or basmati rice. For a time-saving hack, use a pouch of microwaveable rice. For a healthier, nuttier flavor, swap the rice for an equal amount of cooked quinoa.

Exploring Delicious Variations

Once you’ve mastered the classic recipe, feel free to get creative! These peppers are a wonderful canvas for different flavor profiles.

• Spicy Southwestern Stuffed Peppers:
  • Swap the ground beef for ground turkey or chorizo.
  • Replace the Italian seasoning with 1 tablespoon of taco seasoning or a mix of chili powder, cumin, and oregano.
  • Add 1 cup of black beans (rinsed and drained) and 1 cup of frozen corn to the filling.
  • Use a pepper jack or a Mexican cheese blend.
  • Serve with salsa, sour cream, and fresh cilantro.
• Italian Sausage Stuffed Peppers:
  • Use 1.5 lbs of sweet or hot Italian sausage, removed from its casings.
  • Add 1/2 teaspoon of fennel seeds to the filling to enhance the sausage flavor.
  • Use provolone or mozzarella cheese for that classic Italian cheese pull.
  • Consider adding chopped mushrooms to the filling mixture for an earthy flavor.
• Low-Carb / Keto Stuffed Peppers:
  • Omit the rice entirely.
  • Replace the 1.5 cups of cooked rice with 1.5 cups of riced cauliflower. You can add the riced cauliflower raw to the beef mixture; it will cook perfectly in the slow cooker.
  • Ensure your diced tomatoes and tomato sauce are low in added sugar.
  • This variation significantly reduces the carb count while remaining delicious and filling.
• Vegetarian “Meaty” Stuffed Peppers:
  • Replace the ground beef with 16 oz of finely chopped cremini mushrooms and 1 can (15 oz) of lentils or chickpeas, mashed slightly. Sauté the mushrooms with the onions until they have released their liquid and browned.
  • Add a tablespoon of soy sauce or tamari along with the Worcestershire sauce to boost the umami flavor.
  • Use vegetable broth instead of beef broth.
  • This hearty vegetarian filling will satisfy even the most devout meat-eaters.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making stuffed peppers in a crock pot.

1. Can I prepare these stuffed peppers ahead of time?
Absolutely! This is a great make-ahead meal. You can fully prepare the peppers up to 24 hours in advance. Follow all steps right up until the cooking stage. Stuff the peppers, place them in the slow cooker insert, cover it with plastic wrap, and store it in the refrigerator. When you’re ready to cook, simply remove the plastic wrap, add the sauce to the bottom, and start the slow cooker. You may need to add an extra 30-60 minutes to the cooking time since you’re starting from cold.

2. How do I freeze Crock Pot Stuffed Peppers?
Stuffed peppers freeze beautifully. You have two options:

• Freezing Uncooked: Prepare and stuff the peppers as directed but do not cook them. Flash freeze them by placing them on a baking sheet in the freezer for about 2 hours until solid. Then, transfer them to a large freezer-safe bag or container. They can be frozen for up to 3 months. To cook, place the frozen peppers directly into the crock pot, add the sauce, and cook on LOW for 8-9 hours.
• Freezing Cooked: Let the cooked peppers cool completely. You can freeze them individually in airtight containers or all together. Thaw them overnight in the refrigerator and reheat in the microwave or a 350°F oven until warmed through.

3. Why are my stuffed peppers watery?
This is a common issue. Bell peppers have very high water content, which they release during the long, slow cooking process. Here are a few ways to prevent a watery result:

• Don’t Skip Draining the Beef: Draining the grease is a critical step.
• Use Less Liquid: If you consistently have this issue, you can reduce the beef broth to 1/4 cup.
• Use Cooked Rice: Using uncooked rice will not only result in crunchy rice but also won’t absorb the excess moisture from the filling as effectively as pre-cooked rice.
• Embrace the Sauce: Remember that some liquid is desirable. It combines with the tomato sauce to create a delicious sauce to spoon over the peppers when serving.

4. Do I have to use rice in the filling?
Not at all! Rice is traditional, but you can easily substitute it. For a healthier, higher-protein option, use 1.5 cups of cooked quinoa. For a low-carb alternative, use 1.5 cups of riced cauliflower. Other grains like couscous, farro, or bulgur wheat also work wonderfully and add different textures and flavors.

5. What are the best kind of bell peppers to use for stuffing?
The best peppers are ones that are large, relatively uniform in size, and have a flat bottom so they can stand up easily in the crock pot. In terms of flavor:

• Green Peppers: Are the least sweet and have a slightly bitter, more “vegetal” taste that many people love as a contrast to the rich filling.
• Red Peppers: Are the sweetest and most mature. They become very soft and sweet during cooking.
• Yellow and Orange Peppers: Fall in the middle of the sweetness spectrum.
  Using a variety of colors not only looks stunning but also provides a range of flavors in one dish. Choose whichever color you and your family prefer

Print