Slow Cooker Beef Stuffed Peppers are a hearty and comforting meal that brings together tender bell peppers filled with seasoned ground beef, rice, and a rich tomato sauce. The slow cooking makes the peppers soft and the filling extra juicy, creating a perfect balance of flavors and textures. It’s a classic family favorite that feels homemade and filling without a lot of fuss.
I love making these stuffed peppers in the slow cooker because it lets me set it and forget it while the house fills with the smell of savory beef and sweet peppers. It’s one of those dishes where everything simmers together and the flavors really have a chance to blend. Plus, I can easily prep it in the morning and come home to dinner that’s all ready to enjoy.
My favorite way to serve these is with a simple side salad or some crusty bread to soak up any extra sauce. They’re great for a cozy weeknight meal or even for meal prep, as leftovers taste just as good the next day. If you want to mix it up, try adding some cheese on top near the end of cooking for a melty, cheesy finish that everyone will love.
Key Ingredients & Substitutions
Bell Peppers: Use large and firm peppers for stuffing, like red, yellow, or green. If you prefer a milder taste, stick to red or yellow. You can also try poblano peppers for a smoky twist.
Ground Beef: Beef adds rich flavor and protein. For leaner options, try ground turkey or chicken. For a vegetarian version, use cooked lentils or quinoa instead.
Rice: White rice works well here, but you can use brown rice or even cauliflower rice for a lower-carb dish. Just make sure the rice is cooked before mixing it in.
Marinara Sauce: This adds moisture and tang to the dish. If you don’t have marinara, canned tomato sauce or a blend of diced tomatoes with Italian seasoning works fine.
Mozzarella Cheese: Adds a nice creamy, melted topping. If you’re dairy-free, try a dairy-free cheese alternative or skip it altogether. Parmesan or cheddar can also be tasty substitutes.
How Do I Keep Peppers Firm but Tender in the Slow Cooker?
Peppers can sometimes get too soft or mushy if overcooked. To avoid this, keep these points in mind:
- Choose fresh, firm peppers with no soft spots.
- Stuff them tightly but don’t overfill—leave a little space for the filling to expand.
- Cook peppers on low heat for 6-7 hours. High heat can break them down too fast.
- Placing sauce in the slow cooker before adding peppers helps prevent them from sitting directly in liquid, keeping them intact.
- Check softness near the end of cooking; if they are done but slightly too firm, you can cook for 30 more minutes to your liking.
Equipment You’ll Need
- Slow cooker – it cooks the peppers gently over hours, making them tender without drying out the beef.
- Mixing bowl – great for combining your beef, rice, and seasonings evenly before stuffing the peppers.
- Sharp knife – essential for cutting the tops off peppers cleanly and prepping other ingredients.
- Measuring cups and spoons – to make sure you get the rice, spices, and sauce amounts just right.
- Spatula or large spoon – perfect for mixing and stuffing the peppers without making a mess.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add chopped mushrooms or zucchini to the filling for extra veggies and moisture.
- Try mixing in some cooked quinoa instead of rice to boost protein and texture.
- Top with pepper jack cheese for a spicy kick, or use cheddar for a sharper flavor.
How to Make Slow Cooker Beef Stuffed Peppers?
Ingredients You’ll Need:
For The Peppers and Filling:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb (450g) ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Sauce and Topping:
- 1 cup marinara sauce or tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time to chop, mix, and stuff the peppers. Then, you’ll cook the peppers on low in the slow cooker for 6 to 7 hours until they are tender and the filling is cooked through. Add another 15 minutes at the end to melt the cheese on top. Overall, a great set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, drained diced tomatoes, Italian seasoning, salt, and pepper. Mix everything well so the flavors blend evenly.
2. Stuff the Peppers:
Take each bell pepper and gently fill it with the beef and rice mixture. Press the filling down gently to make sure each pepper is fully stuffed without overflowing.
3. Arrange in Slow Cooker:
Pour about half of the marinara sauce into the bottom of the slow cooker. Then stand the stuffed peppers upright in the cooker. Spoon the remaining marinara sauce evenly over the peppers.
4. Slow Cook the Peppers:
Cover the slow cooker and cook on low heat for 6 to 7 hours. The peppers will become tender and the beef filling will cook through in this time.
5. Add Cheese and Finish Cooking:
About 15 minutes before you’re ready to serve, sprinkle shredded mozzarella cheese on top of each stuffed pepper. Cover and let the cheese melt completely.
6. Serve and Garnish:
Carefully remove the peppers from the slow cooker and transfer to plates. Sprinkle chopped fresh parsley over each for a pop of color and freshness. Serve warm and enjoy!
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers for stuffing, as frozen peppers tend to be too soft and watery. If you only have frozen, thaw and drain them well, but the texture may be less firm.
Can I Prepare This Recipe Ahead of Time?
Yes! Assemble and stuff the peppers, then refrigerate them covered in the slow cooker insert or a baking dish for up to 24 hours before cooking. Just add a little extra cooking time if starting cold.
How Do I Store Leftovers?
Keep 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 Make This Recipe Gluten-Free?
Absolutely! Just double-check the marinara or tomato sauce ingredients to ensure they contain no gluten. The rest of the ingredients are naturally gluten-free.
