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Easy Tender Slow Cooker Stuffed Peppers Recipe for Perfect Dinner

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A comforting and easy slow cooker stuffed peppers recipe featuring tender bell peppers filled with a flavorful ground beef and rice mixture. Perfect for busy weeknights with minimal prep and hands-off cooking.

Ingredients

Scale
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 pound (450g) ground beef (80/20 preferred)
  • 1 cup (200g) cooked white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) canned diced tomatoes
  • 1/2 cup (120ml) tomato sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and dry 4 large bell peppers. Cut off the tops and carefully remove the seeds and membranes. Set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 finely chopped onion and sauté until translucent, about 3-4 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
  3. Add 1 pound (450g) ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  4. Transfer the cooked beef mixture to a bowl. Stir in 1 cup (200g) cooked white rice, 1 cup (240ml) canned diced tomatoes, 1/2 cup (120ml) tomato sauce, 1 teaspoon Italian seasoning, salt and pepper to taste, and a pinch of red pepper flakes if using. Mix well for even distribution. Taste and adjust seasoning.
  5. Spoon the filling evenly into each bell pepper, packing gently but not overstuffing. Sprinkle grated Parmesan cheese on top if desired.
  6. Place the stuffed peppers upright in the slow cooker. If they don’t stand well, trim the bottoms slightly to level them.
  7. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until peppers are tender but still hold their shape and the filling is fully cooked and juicy.
  8. Carefully remove peppers with tongs. Serve as-is or topped with fresh herbs like parsley or basil.

Notes

Use firm, fresh bell peppers to prevent them from falling apart. Do not overfill the peppers to avoid bursting or sogginess. Browning the meat and sautéing onions before slow cooking adds depth of flavor. Drain excess fat after browning the beef to keep filling from becoming watery. Cooking on LOW is preferred for tender, evenly cooked peppers. If using HIGH, check earlier to avoid overcooking. Pre-cooked rice or quinoa can be used as substitutes. For vegetarian versions, swap ground beef with cooked lentils, mushrooms, or plant-based crumbles. Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: slow cooker stuffed peppers, easy stuffed peppers, crockpot stuffed peppers, ground beef stuffed peppers, family dinner recipe, comfort food, healthy stuffed peppers

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