Slow Cooker Beef Stuffed Peppers are a comforting and hearty meal that brings together sweet bell peppers filled with seasoned ground beef, rice, and melty cheese. The slow cooking makes the peppers tender and the filling bursting with rich flavors that fill your kitchen with a homey aroma.
I love making these because they’re easy to prepare in the morning and ready by dinner time with very little effort. The slow cooker does all the work for you, and the beef gets so tender and juicy that every bite feels like a warm hug. Plus, I usually add a little extra cheese on top for that perfect gooey finish.
My favorite way to serve these stuffed peppers is alongside a simple green salad or some crusty bread to soak up any juices. They’re great for busy weeknights but also fancy enough to share with friends or family when you want a cozy meal that feels a bit special. Whenever I make this dish, it’s a guaranteed crowd-pleaser that leaves everyone happy and full.
Key Ingredients & Substitutions
Bell Peppers: Choose firm, large peppers in red, yellow, or green. They hold the filling better and add color. Sweet bells work best, but you can use poblano or poblano for a mild kick.
Ground Beef: I use lean ground beef to keep it juicy but not greasy. For a lighter option, try ground turkey or chicken. For more flavor, mix ground beef with sausage.
Rice: I prefer pre-cooked white or brown rice for texture. Quinoa or cauliflower rice works well as a low-carb alternative.
Cheese: Cheddar melts nicely and adds zest. You can swap it for mozzarella, Monterey Jack, or a Mexican blend for a different twist.
How Do You Make Sure Stuffed Peppers Stay Firm and Not Mushy in the Slow Cooker?
Slow cookers can sometimes make peppers too soft, but these tips help keep them just tender enough:
- Don’t overfill: Leave some space at the top so filling expands slightly without bursting the peppers.
- Use low heat: Cooking on low for 6-7 hours gently softens peppers without turning them to mush.
- Add liquid carefully: A thin layer of sauce at the slow cooker bottom prevents drying but too much liquid can make peppers soggy.
- Check doneness early: Near the end of cooking, test the peppers; stop cooking once they’re tender but still holding shape.
Equipment You’ll Need
- Slow cooker – it cooks the peppers evenly and keeps everything tender without much fuss.
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic before slow cooking.
- Sharp knife – makes cutting the tops off peppers and chopping veggies safer and easier.
- Mixing bowl – helps you mix the beef, rice, and spices together before stuffing the peppers.
- Measuring cups and spoons – to get your spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner version that’s just as tasty.
- Add black beans or corn to the filling for extra texture and a mild sweetness.
- Mix in chopped mushrooms or zucchini to boost veggies and add moisture.
- Try different cheeses like mozzarella or pepper jack for a mild or spicy melt on top.
Slow Cooker Beef Stuffed Peppers
Ingredients You’ll Need:
For The Peppers and Filling:
- 4 large bell peppers (red, yellow, green – mixed colors)
- 1 lb (450g) ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1/2 cup tomato sauce (plus extra for slow cooker base)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
For The Cheese Topping:
- 1 cup shredded cheddar cheese (plus extra for topping)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Plan about 20 minutes to prepare the peppers and filling, plus 6-7 hours cooking on low in the slow cooker (or 3-4 hours on high). Add an extra 10-15 minutes at the end to melt the cheese and garnish before serving.
Step-by-Step Instructions:
1. Prepare the Peppers:
Wash the bell peppers and slice off the tops. Remove seeds and membranes, making sure to keep the base intact so the peppers hold their filling in.
2. Cook the Beef Mixture:
In a skillet over medium heat, warm the olive oil. Sauté onion and garlic until soft and fragrant, about 3-4 minutes. Add ground beef, breaking it apart, and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat.
3. Mix the Filling:
Add diced tomatoes, cooked rice, tomato sauce, oregano, basil, smoked paprika, salt, and pepper to the beef. Stir well and cook for another 2 minutes. Remove from heat and stir in 1 cup shredded cheddar cheese.
4. Assemble and Cook:
Spread a thin layer of tomato sauce on the bottom of your slow cooker. Stuff the peppers generously with the beef mixture, pressing gently to pack. Place stuffed peppers upright in the slow cooker. Spoon a little extra tomato sauce over each if you like.
5. Slow Cook and Finish:
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until peppers are tender but still hold their shape. About 15 minutes before serving, sprinkle extra shredded cheddar on top, cover, and let it melt.
6. Serve:
Garnish with chopped fresh parsley and enjoy your warm, cheesy stuffed peppers!
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers because frozen ones can become too soft and watery during slow cooking. If using frozen, thaw completely and pat dry to remove excess moisture before stuffing.
Can I Prepare the Stuffed Peppers Ahead of Time?
Yes! You can assemble the stuffed peppers and store them covered in the fridge for up to 24 hours before cooking. Just add a bit more cooking time if they start cold from the fridge.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Rice in the Filling?
Absolutely! Try cooked quinoa, cauliflower rice, or even couscous as a tasty alternative. Just be sure to use fully cooked grains since they won’t cook much in the slow cooker.
