Go Back
Easy slow cooker stuffed bell peppers are shown cooked and ready to eat in a red slow cooker.
Lady Maria

Easy Slow Cooker Stuffed Bell Peppers

Enjoy the classic comfort of stuffed bell peppers without the fuss! This recipe utilizes a slow cooker for tender peppers and a flavorful filling, making it a simple and satisfying meal. Customize the filling to your liking and let the slow cooker do the work.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bell peppers any color
  • 1 pound ground beef or ground turkey or plant-based protein
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice white or brown
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese optional
  • 1/2 cup water or beef broth
  • Optional: Fresh parsley or green onions for garnish
  • Optional: Sour cream for serving

Equipment

  • slow cooker
  • large skillet
  • Cutting board
  • knife
  • measuring cups and spoons
  • mixing spoon
  • Can opener

Method
 

  1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.
  4. Stir in the shredded cheddar cheese until melted and well combined (optional).
  5. Rinse the bell peppers thoroughly under cold water.
  6. Carefully cut off the tops of the bell peppers, removing the stems and seeds. Remove any remaining membranes from inside the peppers.
  7. Spoon the filling into the prepared bell peppers, packing it in firmly.
  8. Place the stuffed bell peppers upright in the slow cooker. You may need to prop them up with each other to keep them from tipping over. If you have any leftover filling, you can spoon it around the peppers in the slow cooker.
  9. Pour 1/2 cup of water or beef broth into the bottom of the slow cooker.
  10. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers are done when they are tender and the filling is heated through.
  11. During the last 30 minutes of cooking, sprinkle the tops of the peppers with shredded cheddar cheese (or your favorite cheese, optional).

Notes

For best results, use a mix of bell pepper colors for visual appeal and varied flavor. Don't overcook the bell peppers, as they can become mushy. Check for doneness after 6 hours on low or 3 hours on high. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. Consider adding other vegetables to the filling, such as corn, black beans, or zucchini. Experiment with different cheeses, such as mozzarella or Monterey Jack. For a spicier dish, add a pinch of red pepper flakes to the filling. Blanching the peppers before stuffing can make them extra tender, if desired.