Slow Cooker Beef Stuffed Peppers
Slow Cooker Beef Stuffed Peppers are a hearty and comforting meal that’s super easy to make. These peppers are filled with seasoned ground beef, rice, and a mix of savory…
Tip: save now, cook later.Slow Cooker Beef Stuffed Peppers are a hearty and comforting meal that’s super easy to make. These peppers are filled with seasoned ground beef, rice, and a mix of savory spices, then cooked low and slow until everything is tender and full of flavor. The peppers turn soft but still hold their shape, soaking up all the delicious juices from the beef mixture.
I love how simple this recipe is to throw together. Just fill the peppers, pop them into the slow cooker, and forget about them while they slowly cook throughout the day. It’s one of those meals that feels like a warm hug when you finally sit down to eat. Plus, the smell that fills the house while it’s cooking is absolutely irresistible.
My favorite way to serve these stuffed peppers is with a little sprinkle of cheese on top, which melts perfectly right before serving. Sometimes I add a side salad or some crusty bread to make it a complete meal. This recipe is a guaranteed crowd-pleaser, and I find that leftovers taste just as good the next day!
Key Ingredients & Substitutions
Bell Peppers: Choose firm, large peppers so they hold the filling well during slow cooking. Red, yellow, or green all work fine. If you want a milder taste, yellow or red are sweeter than green.
Ground Beef: Use lean ground beef to reduce excess fat and keep the dish from getting greasy. You can swap with ground turkey or chicken for a lighter option.
Rice: Cook the rice ahead to avoid mushy texture. White rice is standard, but brown rice or quinoa can be used for a healthier twist. Just make sure it’s fully cooked.
Diced Tomatoes & Tomato Sauce: Drained diced tomatoes prevent too much liquid while cooking. Tomato sauce adds moisture and flavor. You can use crushed tomatoes or marinara sauce as alternatives.
Cheese: Cheddar or mozzarella melts beautifully on top. If avoiding dairy, skip the cheese or try a dairy-free cheese substitute.
How Do You Keep Stuffed Peppers from Getting Mushy in the Slow Cooker?
Slow cooking can soften peppers too much if you’re not careful. Here’s how to keep a good texture:
- Choose firm, fresh peppers: Larger, thicker peppers hold up better during a long cook.
- Don’t add extra liquid: The beef and tomato sauce release enough moisture on their own.
- Stuff with cooked rice: This absorbs liquid and prevents mushy filling.
- Cook on low heat: Slow cooking on low keeps peppers tender but intact, usually 6-7 hours.
- Place peppers upright: This helps them keep shape and prevents the filling from spilling.
Following these tips will give you soft yet firm peppers with a filling that’s cooked just right. And remember, if you prefer firmer peppers, check them an hour early to avoid overcooking.
Equipment You’ll Need
- Slow cooker – it gently cooks the peppers low and slow, making them tender without much fuss.
- Mixing bowl – perfect for combining the beef, rice, and seasonings evenly before stuffing.
- Sharp knife – helps you cut the tops off the peppers cleanly and remove seeds easily.
- Spoon – useful for stuffing the peppers neatly with the filling.
- Cutting board – protects your countertop when chopping onions and garlic.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner version.
- Add chopped mushrooms or zucchini to the filling for extra veggies and moisture.
- Stir in some cooked quinoa instead of rice for a nuttier texture and more fiber.
- Mix in fresh herbs like basil or oregano to brighten the flavor before cooking.
Slow Cooker Beef Stuffed Peppers
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large bell peppers (any color: red, green, yellow)
- 1 lb (450g) ground beef
- 1 cup cooked white rice (about 1/3 cup uncooked)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce (plus extra for serving if desired)
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
For Serving:
- 1 cup shredded cheese (cheddar or mozzarella), optional
- Fresh parsley or cilantro, chopped for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time to chop and combine ingredients, then 6 to 7 hours cooking on low (or 3 to 4 hours on high) in the slow cooker. Add 15 more minutes near the end to melt the cheese if using. Overall, it’s mostly hands-off time, perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Bell Peppers:
Wash the peppers and carefully slice off the tops. Using a spoon or your fingers, remove all seeds and membranes from inside. Set the tops aside to place back on later.
2. Make the Filling:
In a large bowl, mix together the ground beef, cooked rice, chopped onion, garlic, drained diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Stir well so all flavors come together.
3. Stuff the Peppers:
Fill each pepper firmly with the beef and rice mixture. Don’t overpack—just enough so the filling stays put. Stand the stuffed peppers upright in the slow cooker.
4. Cook in the Slow Cooker:
Place the reserved pepper tops back on each stuffed pepper. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The peppers will become tender and the beef fully cooked.
5. Add Cheese and Serve:
About 15 minutes before serving, sprinkle the shredded cheese over the stuffed peppers. Cover again to let the cheese melt. When ready, carefully remove the peppers from the slow cooker. Garnish with fresh parsley or cilantro if you like. Serve warm with extra tomato sauce spooned over the top.
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers because frozen ones become too soft and watery when cooked. If you only have frozen, thaw and drain them well before stuffing, but the texture may not be as firm.
Can I Prepare Stuffed Peppers Ahead of Time?
Absolutely! You can assemble the stuffed peppers and place them in the slow cooker insert, cover, and refrigerate overnight. When ready to cook, just pop the slow cooker in and increase the cooking time by about 30 minutes.
How Should I Store Leftovers?
Place leftover stuffed peppers in an airtight container and keep them in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the peppers tender without drying out the filling.
Can I Substitute the Ground Beef?
Yes! Ground turkey, chicken, or even plant-based ground meat substitutes work well. Just keep in mind that cooking times might vary slightly depending on the meat’s moisture content.
