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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!Â
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.
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:Â 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:Â 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:Â Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
- Stuff the bell peppers with cooked ingredients:Â 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:Â About 15 minutes before serving, sprinkle remaining cheese and let it melt.
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.
For more stuffed bell pepper ideas, try these recipes:
- Turkey Stuffed Peppers
- Taco Stuffed Peppers
- Chicken Enchilada Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
- Mexican Quinoa Stuffed Peppers
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Slow Cooker Stuffed Bell Peppers
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Picture Updated 8-16-17
What is the container count for this?
Do you bro n the meat run stuff in peppers?
Either will work. But I did brown mine before.
Is it better if you cook it before? Thank you!
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!
This looks yummy. I’m thinking of trying it with ground turkey.
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.
Since this recipe includes rice, shouldn’t a yellow container also be counted?
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!
What sides do you serve with this?
I just serve a salad. But honestly it makes a great meal in one!
Does the water just go in the bottom of the crockpot?
Yes. 🙂
Where does the water fit into this recipe? I see it in the ingredient list, but no mention of it in the recipe?
Making these tomorrow. Anyone used ground turkey instead of ground beef?
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.
When you cut the tops off, do you put them back on when you start the crockpot?
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!
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!
I am going to make this today, but I will use uncooked rice,because if the rice is already cooked it will be too mushy, and I will use turkey instead of ground beef. Thanks for the the recipe.
Do you think this would be ok if I used quinoa instead of rice? And ground turkey instead of beef?