There’s just something magical about a meal that basically cooks itself, right? These Slow Cooker Stuffed Peppers are a family favorite at my house—they’re hearty, healthy, and so easy to customize for picky eaters. The slow cooker does all the work, leaving you with tender bell peppers stuffed with a delicious, savory filling. It’s a cozy, hands-off recipe that’s perfect for busy weeknights or meal prepping ahead of time. Bonus? Kids LOVE eating these because everyone gets their own pepper—it’s like having their own little dinner bowl!
Let’s dive in and get cooking. You’re gonna love how simple (and tasty!) this is!
What You’ll Need
- 6 large bell peppers (any color you like, I love using a mix!)
- 1 lb ground beef (or ground turkey/chicken)
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup tomato sauce
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley (for garnish, optional)
Pro Tips
- Prep Ahead: Chop your onions and garlic the night before or use pre-minced garlic to save time.
- Choose Your Peppers Wisely: Look for peppers that can stand upright on their own—makes stuffing them much easier!
- Rice Hack: Use leftover rice or microwaveable rice pouches for quick prep.
- Cheese Tip: Add the shredded cheese at the very end so it melts beautifully but doesn’t burn.
- Customize the Filling: Sneak in some chopped veggies (like zucchini or spinach) for extra nutrition if your kids don’t mind!
Tools You’ll Need
- Large slow cooker
- Sharp knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Substitutions & Variations
- Swap ground beef for ground turkey, chicken, or a plant-based alternative.
- Use quinoa instead of rice for a protein-packed twist.
- Add black beans or corn to the filling for a Tex-Mex vibe.
- Try topping with feta or Parmesan instead of shredded cheese.
Make-Ahead Tips
- Prep the peppers and filling the night before, then store them in the fridge. In the morning, just pop them in the slow cooker!
- Cooked stuffed peppers reheat beautifully—perfect for meal prep.
Instructions
1. Prep the Peppers
Cut the tops off the bell peppers and scoop out the seeds and membranes. Set aside.
2. Make the Filling
In a mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Mix until well combined.
3. Stuff the Peppers
Spoon the filling into the hollowed-out peppers, packing it in gently. Place the peppers upright in the slow cooker.
4. Cook
Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the peppers are tender and the filling is cooked through.
5. Add Cheese
During the last 15 minutes of cooking, sprinkle shredded cheese on top of each pepper. Cover and let the cheese melt.
6. Serve
Carefully remove the peppers and garnish with fresh parsley if desired. Serve warm and enjoy!
Leftovers & Storage
- Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven until warmed through.
- Freeze individually wrapped peppers for up to 3 months. Thaw in the fridge before reheating.
Let’s Get Cooking!
I hope you give these Slow Cooker Stuffed Peppers a try! They’re easy, comforting, and so family-friendly. Don’t forget to leave a comment and let me know how your family liked them—or if you added your own twist. I’d love to hear from you! 💛
