Easy Crock Pot Stuffed Peppers

This recipe is cozy, forgiving, and exactly what I reach for when I need dinner that feels like a hug without a kitchen circus. Easy Crock Pot Stuffed Peppers are bell peppers packed with seasoned meat (or a plant-based swap), rice, tomatoes, and cheese, slow–cooked until everything is saucy and tender. They’re the kind of meal that looks impressive but practically makes itself—plus the house smells like dinner success hours before you sit down.

My husband is hopelessly devoted to these peppers. He’ll show up at the back door at 5:45, sniff the air like a bloodhound, and announce that dinner “smells like childhood.” Our kiddo calls them “pillow peppers,” which is the nicest compliment a stuffed vegetable could get. I’ve made them for late work nights, for a friend who just had a baby, and once when I forgot to defrost anything else and cobbled together a masterpiece from pantry scraps. They’ve become one of those rare recipes that actually gets requested instead of tolerated.

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This recipe has taught me the crock pot patience test. Early on I tried stuffing peppers so tight they exploded like tiny edible piñatas. Another time I used pre-cooked rice and forgot to reduce the sauce, and the center stayed a little gummy—lesson learned: a little extra sauce thins with cooking, but too much pre-cooked starch soaks it up. I once swapped ground turkey for beef on a whim and dumped in a splash of Worcestershire—big mood change, delicious. Also, lining the crock with a layer of sauce first keeps the peppers from sticking and makes the bottoms extra saucy and perfect.

Shopping Tips

– Vegetables: Pick bell peppers that stand upright and have smooth skins; medium-large peppers are easiest to stuff and cook evenly.
– Protein: Ground beef, turkey, or plant-based crumbles all work—leaner meat needs a touch more sauce so the filling stays juicy.
– Cheese: Grab a block and shred it yourself if you can—melts better than pre-shredded blends with anti-caking agents.
– Canned Goods: Use plain crushed or diced tomatoes and a small can of tomato sauce for thickness; look for low-sodium if you’re watching salt.
– Grains/Pasta: If using rice, par-cook it until just tender; quick-cooking or leftover rice will speed things up.

Prep Ahead Ideas

– Make the filling the night before and keep it in an airtight container in the fridge; stuff peppers in the morning or just before you leave.
– Keep pre-shredded cheese in a small zip bag so it’s grab-and-sprinkle ready at the end.
– Line your crock with plastic liner or parchment for super-easy cleanup if you’re prepping for a crowd.
– Store pre-cut peppers in a sealed container with a paper towel to absorb moisture; they’ll keep crisp for a couple days.

✔Time-Saving Tricks

– Use minute rice or leftover cooked rice to cut prep time; just mix it into the filling and you’re done.
– Brown the meat in a skillet while you chop peppers so you’re not doing everything in sequence.
– If you’re in a hurry, cook on high for 3–4 hours instead of low for 6–8—just check for pepper tenderness.
– Make a big batch of filling and freeze half; next time, thaw, stuff, and slow-cook for a super-quick weeknight win.

✔Common Mistakes

– Overstuffing the peppers: I once crammed them full like food hoarding and the filling didn’t heat through—leave a little room on top and they’ll cook evenly.
– Using too-much pre-cooked rice: makes the center pasty; if you only have pre-cooked, add extra tomato sauce to loosen it up.
– Not seasoning enough: tasting the filling before stuffing is a game-changer—adjust salt, pepper, and acidity (a splash of vinegar or lemon) before the slow cook.
– Rescue: if things are too watery, remove peppers, simmer the sauce on the stove to reduce, then return for a quick finish.

What to Serve It With

– A simple mixed greens salad with lemon vinaigrette to cut through the richness.
– Crusty bread or garlic toast to sop up extra sauce.
– Roasted carrots or a light coleslaw for crunchy contrast.
– Mashed potatoes for weekend comfort-level max.

✔Tips & Mistakes

– Salt early but taste again after cooking—slow cooking concentrates flavors.
– Don’t overpack the crock; peppers need some room for steam circulation.
– If the tops brown too fast in the last few minutes, tent with foil.
– Add fresh herbs at the end for brightness—dried herbs go into the filling before cooking.
– One-liner: I once microwaved my peppers for 2 minutes to soften them before stuffing—totally fine and saved 30 minutes of crock time.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. They reheat beautifully in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for a minute or two. Eating them cold is not a crime—cold pepper + cheesy filling is a legit lunchtime vibe. Leftovers also make for oddly great breakfast sandwiches: slice a pepper, plop on an egg, toast a bit—don’t judge til you try it.

✔Variations and Substitutions

– Make it vegetarian: swap ground meat for lentils, crumbled tempeh, or a plant-based crumble and add extra seasonings.
– Grain swaps: quinoa, farro, or cauliflower rice all work—adjust liquid for denser grains.
– Spice it up: add chipotle in adobo or red pepper flakes for a smoky kick.
– Cheese swaps: feta gives tang, mozzarella gives ooze, and pepper jack brings heat—use what you love.
– Not a fan of tomatoes? Use a creamy mushroom sauce or a salsa verde for a different direction.

Frequently Asked Questions

Easy Crock Pot Stuffed Peppers

These slow cooker stuffed peppers are packed with a hearty beef-and-rice filling and finished with melty cheese. Set it, forget it, and come back to tender, saucy peppers.

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Prep Time: 25 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 25 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 42 oz bell peppers about 6 large; tops trimmed and seeded
• ▢ 1.25 lb lean ground beef 93% lean if possible
• ▢ 1 cup cooked white rice cooled
• ▢ 0.75 cup yellow onion, finely chopped
• ▢ 2 tsp garlic, minced
• ▢ 14.5 oz diced tomatoes, drained from one can
• ▢ 8 oz tomato sauce
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1.25 tsp Italian seasoning
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.5 tsp black pepper
• ▢ 1.25 cup shredded mozzarella or cheddar
• ▢ 0.5 cup low-sodium beef broth
• ▢ 1 tbsp olive oil for sautéing
• ▢ 1 tbsp fresh parsley, chopped for serving

Instructions

Preparation Steps

• Prep the peppers: slice off tops, remove seeds, and trim bottoms so they stand upright.
• Warm olive oil in a skillet over medium heat. Soften the onion for 3–4 minutes, then stir in garlic.
• Brown the ground beef with the onion mixture, breaking it up as it cooks. Drain any excess fat.
• Combine the beef, cooked rice, diced tomatoes, Worcestershire, Italian seasoning, salt, and pepper in a bowl.
• Stir together tomato sauce and beef broth in the slow cooker to make a sauce base.
• Pack the beef-and-rice filling into the peppers, mounding slightly at the top.
• Nestle stuffed peppers upright in the slow cooker over the sauce. Spoon a little sauce over each.
• Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until peppers are tender but hold shape.
• Top peppers with mozzarella during the last 10 minutes. Cover to melt the cheese.
• Serve peppers with extra sauce from the pot and a sprinkle of parsley.

Notes

Variation: Swap half the beef for Italian turkey sausage, or use brown rice for a nuttier bite. For make-ahead, stuff peppers up to 24 hours in advance and refrigerate; add 20–30 minutes to cook time if starting cold. Leftovers reheat well with a splash of broth to keep them saucy.

This recipe is an original creation inspired by classic Easy Crock Pot Stuffed Peppers flavors. All ingredient ratios and instructions are independently developed.