Stuffed peppers are a complete dinner in one pot: tender peppers filled with seasoned beef, rice and cheese, cooked in tomato sauce. The slow cooker makes them easy, with no oven needed and very little attention.
Ingredients
For 6 stuffed peppers:
- 6 medium bell peppers, any color (similar sizes that stand upright)
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 can (about 15 ounces) tomato sauce, divided
- 1 can (about 14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella or a blend), divided
- Chopped parsley for serving
How to make slow cooker stuffed peppers
- Prep the peppers. Cut off the tops and remove the seeds and membranes. Trim the bottoms slightly if needed so they stand upright. Chop the usable parts of the tops and stir them into the filling if you like.
- Cook the beef. Brown the beef and onion in a skillet until no pink remains, add the garlic briefly, and drain the fat. Browning matters here, since the filling is packed into peppers and cannot be stirred.
- Make the filling. Combine the beef with the cooked rice, diced tomatoes, about half the tomato sauce, Italian seasoning, salt, pepper and half the cheese.
- Stuff the peppers. Spoon the filling into each pepper, pressing gently. Stand them in the slow cooker, packed snugly side by side.
- Add sauce. Pour the remaining tomato sauce around and over the peppers.
- Cook. Cover and cook on Low for about 4 to 6 hours or on High for about 2 to 3 hours, until the peppers are tender and the filling is hot (at least 160°F, or 71°C).
- Top with cheese. Sprinkle with the remaining cheese, cover, and let it melt for 10 to 15 minutes.
Tips for the best stuffed peppers
- Do not overcook. Peppers soften quickly, and long cooking can turn them mushy. Start checking early, particularly on High.
- Use cooked rice. Using precooked rice makes timing more predictable. Uncooked rice can be done but needs more liquid and testing.
- Choose peppers that fit. Medium peppers of similar size cook evenly and stay upright.
- Hold them upright. If peppers tip, wedge them with balled-up foil or crowd them together, or use a smaller insert.
- Keep the sauce around the base. About an inch of liquid helps steam the peppers without making them soggy.
- Parboil for firmer peppers (optional). Some cooks soften peppers briefly in boiling water first. This is not required.
How to make a stuffed red pepper
Red, yellow and orange peppers are riper and sweeter than green, with a softer texture. Use the same method above. They can cook slightly faster, so check the time. Green peppers have a more bitter, vegetal flavor that many people like against the rich filling.
Variations and other recipes
- Italian sausage. Replace half the beef with sausage.
- Turkey or chicken. Ground poultry works; add a little extra seasoning.
- Tex-Mex. Use taco seasoning, black beans, corn and salsa. Our slow cooker taco meat recipe makes a handy filling.
- Vegetarian. Use beans, quinoa or more rice and vegetables.
- Stuffed pepper casserole. Skip the stuffing: chop the peppers, mix with the filling and cook everything together. It is less pretty but faster.
- Low-carb. Replace the rice with cauliflower rice.
What are some good recipes for slow cooker peppers?
Beyond the classic beef and rice, popular versions include stuffed peppers in marinara sauce, Philly cheesesteak peppers, Mexican-style peppers and pepper casseroles. Browse our broader slow cooker ground beef recipes guide for more ideas using the same ingredients.
Do stuffed peppers need a side dish?
They are fairly complete with beef, rice and vegetables, so a side is optional. Good pairings include:
- A green salad or coleslaw
- Garlic bread or crusty rolls
- Steamed green beans or roasted broccoli
- Mashed potatoes if you leave out the rice
Can you freeze stuffed peppers?
Yes, with some caveats. Cooked stuffed peppers can be frozen, though the pepper texture will be softer after thawing. Let them cool, wrap each individually or place them in a freezer container with a bit of sauce, and freeze for up to about three months. Thaw in the refrigerator overnight and reheat in the oven or microwave until steaming hot (165°F). The filling alone freezes especially well, and you can stuff fresh peppers with it later.
Storage and leftovers
Refrigerate leftovers within two hours of cooking, in an airtight container, for three to four days. Reheat on the stove, in the oven or in the microwave rather than the slow cooker, because it takes a long time to bring chilled food to a safe temperature.