Crock Pot Stuffed Peppers are not only delicious but so easy to put together! Come home to dinner waiting for you with these easy Crock Pot Stuffed Peppers!
We serve these easy slow cooker peppers with a side salad and of course some crusty bread or Buttermilk Biscuits to sop up any leftover sauces!
Crock Pot Stuffed Peppers
I love using my slow cooker, especially in the fall and winter months to have dinner ready to come home to. I sometimes get tired of the same ol’ ho-hum going into the slow cooker and these easy stuffed bell peppers are a change from the usual.
Make Crock Pot Stuffed Peppers Fit Your Tastes
My whole family loves these slow cooker stuffed peppers. You can make substitutions to make this your own!
- Replace the ground beef for ground turkey or substitute half sausage.
- If you have other veggies in the fridge you’d like to use up, just chop them up with the meat and add them in!
- Any type of rice works well with this recipe too, I’ve used white, brown and even Cauliflower Rice!
- Change the seasonings to change the meal and make these into delicious Mexican Stuffed Peppers.
It is important to make sure your rice is slightly undercooked before it goes into the slow cooker so it doesn’t turn mushy.
Crock Pot Stuffed peppers are great because you can leave them cooking while you’re out of the house and unlike my usual Stuffed Peppers the peppers don’t need to be pre-cooked.
To Make Crock Pot Stuffed Peppers Ahead of Time
Prepare as directed until step 4. When you’re ready to cook them, place in the slow cooker, top with broth and tomatoes and set the slow cooker to high for 3 hours.
More Slow Cooker Meals
- Slow Cooker Salisbury Steak – Easy!
- Crockpot Meatballs
- Slow Cooker Whole Chicken & Gravy – So tender!
- Dr. Pepper Crock Pot Pulled Pork Recipe
- Slow Cooker White Chicken Chili
- Crock Pot Chicken and Dumplings – Popular Crock Pot recipe!
Crock Pot Stuffed Peppers
Equipment
Ingredients
- ⅔ cup long grain white rice
- 1 ½ pounds lean ground beef or turkey
- 1 small onion diced
- 2 cloves garlic minced
- ½ tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 28 ounces canned diced tomatoes with juices, 1 can
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups shredded cheddar cheese divided
- 1 cup chicken broth
- 6 bell peppers red, green, yellow or orange
Instructions
- Bring 1 ½ cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
- Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in ⅔ of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
- Cut the tops off of your peppers and place in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
- Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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ingredients call for cup of chicken broth, but no mention of it in the recipe. where is it added?
Hi Karen, in step 5 we spoon the remaining tomatoes and the broth over top of peppers. I hope that helps!
What can you use instead of meat? If I used lentils would the cooking time change?
I haven’t tried it so I can’t say for sure Amber. If you try it I would love to hear how it turns out!
Hi! I would like to make this recipe while I’m at work, but I won’t be home in 3 hours, it’d be more like 5-6 hours. Since this recipe is on high for 3, do you think it’d be okay to make on low for 5-6? Thank you! As always, your recipes are amazing!
That should work just fine Leilani! If you try it I would love to hear how it turns out!
As you said in the title, easy and delish! Thank you for helping me get a successful dinner on the table after a very tiring afternoon running around town. We really enjoyed these with a side of just plain buttered frozen corn. I appreciate you, Holly!
I am so glad you enjoyed this recipe Jackie!
Terribly bland in my opinion. I followed the directions to a t. The cooking times, etc, were all very on point. Just felt like it was missing seasoning.
Seriously yummy! Made it exactly per the recipe and it was really delicious. Next time, I’ll chop up the green pepper tops and add them into the mixture, too. Bread is a must to get all the wonderful juices. Thank you, Holly!
So happy you loved it!
Usually, when I make stuffed peppers, I don’t brown the beef first. If I want to do that, about how long do you think they would take at low?
I’ve never tried it that way Tom. The USDA recommends cooking all ground beef to a minimum internal temperature of 160F, so that is key. I’d think it would take at least 6 hours to reach the minimum temperture.
Love cooking and baking stuff.
the recipe sounds is there a certain amount to use for each ingredient. Just don’t want to use more or less.
The full recipe with amounts is just above the comments. You can also click the “JUMP TO RECIPE” button at the top of any page.
Looking forward to trying your recipes, i’m cooking your dr. pepper pulled pork first. :)
I followed the recipe exactly. Just not good. Ended up throwing half away. Nobody finished their meal.
Sorry you didn’t enjoy it, most readers have had great success with this recipe.
This recipe looks delicious! Can I omit the cheese and still have it taste good?
You can omit it if you prefer, or try a different cheese you enjoy! It should still taste delicious Kat :)
Did not like these at all to watery peppers was still hard they need to be boiled first and the rice and veggies need to be cooked together for flavor to blend together it doesn’t need the broth in Crock-Pot made it to watery the rice did Cook good thu.
I think you maybe cooked it wrong because this recipe is delicious…
I know that this recipe was originally posted 2 years ago, but it has since made itself a household staple. My husband votes it onto the weekly meal plan regularly. I made it once when my brother was visiting – now we live closer to home and he’ll call me to ask if I’ll make it for so that he can come by and steal a few. A couple of notes:
1. It’s nice to mix up the beef recipe from time to time. For example, I’ve added red wine a couple of times.
2. How much you stuff into the peppers can definitely impact cook time.
3. I’ve never had a problem with the rice getting mushy, but I HAVE had the rice not be done enough so I always air on the side of closer to done.
Thanks for the great tips Madison! We might have to sneak over and steal a few next time too ;)
These were delicious. Got peppers on sale, beef from Sam’s, and had leftover rice—very economical and healthy meal. Husband and kids liked them. Loved putting in slow cooker bc I had a super busy day. Thanks!!
So happy your family enjoyed this recipe Jessica!
Thanks so much Veena!
This is the best way to enjoy peppers, that’s for sure! Adding this to my dinner lineup for the week, indeed!
I hope your family loves them Sara! Thanks!
I make crock pot meals at least one or twice a week so I am always looking for an easy recipe! Thanks for sharing.
I hope you love this one Whitney!
Yum! Love stuffed peppers, but never thought to do them in the slow cooker. Can’t wait to try!
I hope you love them in the slow cooker Colleen!
I love stuffed peppers, never thought about making them in the crockpot! It was so simple, thanks for the idea :)
Thanks Noelle!
We did not pre cook the hamburger/rice when I helped my mother make this many years ago and always turned out very well
That’s great! Thanks for sharing Connie.