Slow Cooker Stuffed Bell Peppers

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Slow Cooker Stuffed Bell Peppers are stuffed with ground beef, rice, diced tomatoes, black beans, and cheese. They cook to perfection in the slow cooker and make an excellent dinner! 

Make life easier with a slow cooker! If you love slow cook dinners, try this Slow Cooker Barbacoa Beef, Slow Cooker Korean Beef or Slow Cooker Beef Bourguignon for a quick and easy meal.

slow cooker stuffed bell peppers

Stuffed Bell Peppers

I love my slow cooker. If I could marry my slow cooker I would. Ok not really, but that is how much I love that thing.

I use my slow cooker year round. It is perfect for busy days. I love throwing a meal in and letting it cook all day.

Some of my favorite recipes on the blog are slow cooker recipes. And this one was definitely added to the list!

The entire family gobbled this one down and thought it was delicious.

Well, except for the picky eater. He ate the inside of the pepper. But hey its a start right? 🙂

What you need to make stuffed bell peppers

How perfect is the idea that you can cook your meal right inside a bell pepper?

You get your own individual serving right inside a pepper.

The meat is combined with rice, diced tomatoes, cheese and some amazing flavors and seasonings.

It slow cooks all day and the peppers turn soft so that you can just eat the whole thing right up!

  • Bell Peppers: the larger the better. All colors work great for this recipe.
  • Lean ground beef: one pound
  • Onion: chopped
  • Tomatoes: diced and in a can
  • Wild rice: any kind of rice will work. Cook it ahead of time.
  • Worcestershire sauce:
  • Salt and pepper
  • Cheese: shredded and divided for during and after the recipe is cooking and a garnish.
  • Water: add this to the bottom of the slow cooker.

How you make stuffed bell peppers

Delicious bell peppers that are stuffed and cooked in your slow cooker!

So simple to make with loads of flavor!

Simple cook everything at once, then add them to eat pepper, stuffing them full.

Let the slow cooker tenderize the bell peppers and melt the cheese on top.

You have one delicious and tasty meal that everyone will love!

  • Prepare each bell pepper: Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  • Stuff the bell peppers with cooked ingredients: Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  • Let the slow cooker do the work! Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  • Garnish with cheese: About 15 minutes before serving, sprinkle remaining cheese and let it melt.

slow cooker stuffed bell peppers

Do you need to pre-cook the bell peppers?

Nope! This is what is so nice about this meal. The slow cooker will do the work for you. This will leave the bell peppers some-what crisp.

If you prefer to pre-cook them, bake in the oven for 10-12 minuets at 350 degrees Fahrenheit. This will help tenderize your bell peppers and get them softer than only being cooked in the slow cooker.

Don’t have a slow cooker?!

No worries! These stuffed peppers can still be made in the oven.

Bake your stuffed bell peppers at 350 degrees Fahrenheit for about 35 to 40 minutes.

Prepare the bell peppers the same as the instructions for slow cooker.

Place bell peppers in a pan and cover your pan with aluminum foil to ensure they don’t dry out in the process.

For the last 10 minutes, uncover and add the divided cheese and bake for 10 more minutes or until brown and the cheese is bubbling.

Add some toppings for a complete meal

  • Guacamole
  • Sour cream
  • Salsa
  • Extra Cheese
  • Avocado
  • Shredded Lettuce
  • Olives
  • Pico De Gallo
  • Cilantro
  • Onions

Storing stuffed bell peppers

These are a great make-ahead meal!

You can either freeze them for another meal later on or store them in the refrigerator for a pre-made meal that week.

Enjoy these and the simplicity that they are!

Freezing stuffed bell peppers:

Prepare and make these stuffed bell peppers as normal. Let them cool completely.

You can freeze them individually or together in a freezer bag or an airtight shallow pan.

Wrap them in aluminum foil and place in a freezer bag. They will last up to 1 month in the freezer.

To reheat, thaw the bell peppers in the refrigerator overnight. You can add them back into the slow cooker or bake at 350 degrees Fahrenheit until heated through.

Refrigerate stuffed bell peppers:

These stuffed bell peppers will keep in the refrigerator for about 3 to 5 days long. Store in an airtight container for best results.

To reheat, warm them up in the oven for about 5-10 minutes or the microwave for 3 to 5 minutes.

stuffed bell peppers

 

For more stuffed bell pepper ideas, try these recipes:

 

Slow Cooker Stuffed Bell Peppers

5 from 1 vote
Delicious bell peppers that are stuffed and cooked in your slow cooker!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6

Ingredients
  

  • 6 Large Bell Peppers
  • 1 pound lean ground beef
  • 1/2 cup onion chopped
  • 1 14 oz can diced tomatoes
  • 1 cup wild rice cooked (any kind of rice will work)
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/4 cup shredded cheese divided
  • 1/4 cup water to put on the bottom of the slow cooker

Instructions
 

  • Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  • Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  • Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  • About 15 minutes before serving, sprinkle remaining cheese and let it melt.

Nutrition

Serves: 6

Calories315kcal (16%)Carbohydrates31g (10%)Protein27g (54%)Fat10g (15%)Saturated Fat5g (25%)Cholesterol65mg (22%)Sodium747mg (31%)Potassium799mg (23%)Fiber5g (20%)Sugar7g (8%)Vitamin A681IU (14%)Vitamin C104mg (126%)Calcium173mg (17%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

 

stuffed bell peppers

Picture Updated 8-16-17

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Thanks for a great recipe/idea! I’m so sorry you have to deal with so many crazy questions/comments on your post. I think the recipe is fantastic and very straight forward!

  2. Tried this tonight and it worked an absolute treat! I cooked the ground beef beforehand as suggested, but everything else was uncooked (onion, rice). Will definitely do again! Thanks Alyssa!

    1. Made it liked planned. Turned out great using the ground turkey. Followed directions as stated. Super easy and delicious. Thank you for the recipe. Made life easy for a food I love.

  3. Where does the water fit into this recipe? I see it in the ingredient list, but no mention of it in the recipe?

  4. Made these tonight. I was excited because all of the ingredients matched my Better Homes and Gardens’ recipe, which is my favorite, in the oven. My family definitely enjoyed them, but I prefer the oven ones. The peppers were cooked fine, soft, but not falling apart. The rice (which I put in uncooked) was also tender. I can’t imagine using cooked rice. My issue was with the meat. When I make these in the oven, I used crushed tomatoes, which I add after I brown the meat. I’m used to the peppers being pretty tomatoey, if that is a word. With these, the tomatoes and juice (don’t drain them, no need) got absorbed by the rice and meat. By the way, even though I always brown, drain, and yes, rinse! my hamburger, I can’t say that there was a lot of grease with these, which surprised me. They weren’t dry at all, very moist, but not juicy like I’m used to. Also, I love the flavor of the Worcestershire in this recipe, but I couldn’t detect it in the crockpot peppers. Thanks for sharing — I do love using my crockpot whenever possible!

  5. We love this recipe! I use lean ground turkey cooked before I put it in the crockpot. I usually only leave it in the crockpot for 1 1/2 to 2 hours since the turkey is already cooked just to let all the ingredients summer together and to cook the peppers! Turns out great and my boyfriend is in heaven!! a nice healthier option.

  6. Made this recipe the other day. I followed the recipe pretty closely, except I used diced tomatoes with jalapenos instead of plain diced tomatoes. I chopped up a whole onion and I think I used less cheese (since the cheese is pretty much obliterated from being slow cooked for 6 hours). Unfortunately, only 5 of the peppers fit in my crockpot, so I’ll have to try to buy skinnier peppers next time. I also used uncooked rice, and the rice had cooked nicely by the time the peppers were done!

    This recipe is so easy and quick since you don’t have to cook the ground beef or the rice beforehand. It was a little bland, so next time I make it I’ll be adding a little more kick to spice it up. Thanks for sharing!

  7. I love this recipe, i have always stuffed my peppers with flavured cous cous, it had never cross my mind to use beef.. Fantastic idea.. : )

    Cheers for the inspiration

    Christopher

  8. I made this last night for dinner. My husband and I loved it a lot. Will for sure make it again. I followed this exactly except I added some white wine to the bottom of the crockpot so it made a beautiful tasting sauce to pour over the peppers before serving. Thanks for posting this!!!!

  9. I’m making these as we speak for the 4th time ! They went over extremely well the 1st time I made them, hubby is a huge pepper fan . Only 5 peppers will fit in my crockpot, but I’ve used turkey burger, or hamburger, any kind of cheese or rice, never cooked the meat, and they still turn out great every single time ! Thanks for the great recipe !

  10. The taste of this recipe is just OK although I would make it again. I was very surprised at what was omitted from the original recipe like what to do with the water until I read the comments. Also I cooked at 6 hours at low which is way too much. The peppers were so soft they fell apart. Probably 4 hours at low would be better

  11. I used UNCOOKED brown rice. Complete failure. Followed all other directions. The Rice is still hard. I’m going to attempt a stuffed pepper soup now. Hope this clears up the issue for anyone else who is wondering.

  12. I appreciated he easy-print capability, but I’m sorry to report that I thought the prepared peppers were rather bland. I made the recipe according to the recipe, without making any changes.

  13. I see several people asked what the 21 day fix count is for this, but I can’t find an answer? Did I miss it?

  14. These are delicious! I can only fit 5 green peppers in my slow cooker but I have started using 1.25lbs of lean hamburger to fill just 5 peppers up. I also use a box of Spanish Rice A Roni, not cooked, and put the seasoning packet in the meat mixture. The rice cooks perfectly and they are usually done in 3hrs on high in our slow cooker. Thank you for these amazing recipes!

  15. I made these Crockpot Stuffed Green Peppers tonight for dinner and my family and I thought the peppers were to bland in taste. I double checked the recipe to see if there was a ingredient that i’d left out but followed the recipe to the “T” . As far as the prep time – that was excellent – fast and easy just no flavor!! Sorry for not being able to rate the recipe higher!!

  16. So in the intro and in the pictures it shows black beans, but in the actual recipe it does not call for them… Assuming they’re optional?

  17. Your recipe turned up on a 21DF cock pot meal list, but having trouble finding what everything would equal to (you may not have even known!). Have you measured to see what it would equal out to in the 21DF?

  18. You mentioned black beans being in the mix at the beginning of the post, but no mention of them in the ingredients list. How much would you add?

  19. So glad I found this recipe! This was my first time ever making stuffed peppers, and it won’t be my last. The crockpot has been my life saver lately. I browned the meat first, but everything else I put in uncooked (including the rice). Next time I will add black beans to the mix and try it with ground turkey. We topped them with cheese, sour cream and a bit of salsa. Delicious!!!

  20. HI, I made these tonight and my husband thought they would be good with beans. I thought I saw them in the picture. I thought I missed something however I just checked and there are no beans listed in the recipe. So what kind and how much do you add. Thanks

    1. Black beans are an option for you. You can add them to the mixture when they are cooking. Hope that helps! We love them with the black beans but know it is a preference.

  21. I am getting ready to try this recipe and initially in the description I see “black beans” but no where do I see black beans in the ingredients or directions. And I assume I can use uncooked minute rice or should I just play it safe and have it cooked? I’m also going to use cooked turkey meat.

    1. Black beans are an extra. If you prefer to have them, that is great and you can add it to the meat mixture. Hope that helps clarify. You will want your rice prepared and cooked. It won’t be able to cook as well in the oven; however, if you try it let me know what you think! Turkey meat sounds delicious! Great idea! Enjoy your stuffed peppers!

  22. Recipe totally leaves out any mention of the black beans and amount to use. Only mentioned in description at top and shown in picture.

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