Oh my gosh, you have to try these crockpot stuffed bell peppers! They’re my absolute go-to when I want a hearty, flavorful meal without spending hours in the kitchen. I discovered this recipe years ago when my sister showed up at my door with three kids, a hungry husband, and zero dinner plans. Talk about a lifesaver! Just toss everything in the slow cooker in the morning, and by dinnertime, your house smells amazing and you’ve got these gorgeous, tender peppers stuffed with the most delicious beef and rice mixture.
What I love most (besides how easy it is) is how the slow cooking makes the peppers so sweet and tender while the filling gets perfectly seasoned. And here’s my secret – that little sprinkle of cheese at the end? It melts into every nook and cranny of the filling. I’ve been making variations of this recipe for over a decade now, tweaking it until I got it just right. As someone who’s tested dozens of slow cooker recipes (and fed plenty of picky eaters), I can promise this one’s a winner!
Why You’ll Love These Crockpot Stuffed Bell Peppers
Listen, I know we’re all busy, but these stuffed peppers? They’re basically magic. Here’s why they’ve become my weeknight superhero:
- Set it and forget it: Throw everything in the crockpot before work, and dinner’s ready when you walk in the door. No babysitting required!
- Customizable for everyone: Picky eaters? No problem. Swap the beef for turkey, leave out the onions for your kid, or add extra spice for you – everyone gets happy.
- Makes your house smell amazing: That savory aroma filling your kitchen all day? Pure comfort.
- One-dish wonder: Less cleanup means more time for… well, anything but dishes!
- Leftovers taste even better: The flavors meld beautifully overnight – lunch tomorrow is already handled.
Trust me, once you try these, you’ll wonder how you ever lived without them!
Ingredients for Crockpot Stuffed Bell Peppers
Okay, let’s talk ingredients – and I mean the good stuff! After making these dozens of times, I’ve learned exactly what works best. Here’s everything you’ll need, with my little notes about why each one matters:
- 4 large bell peppers (any color – I love mixing red and green for a pretty presentation)
- 1 lb ground beef (80/20 works great – enough fat for flavor but not too greasy)
- 1 cup cooked rice (pack it lightly into the measuring cup – I use long grain white rice)
- 1 small onion, diced (about 1/2 cup – yellow onions are my favorite here)
- 2 cloves garlic, minced (fresh is best – none of that jarred stuff!)
- 1 can (14.5 oz) diced tomatoes (don’t drain – that juice adds moisture)
- 1 tsp salt (I use kosher – adjust to taste)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1 tsp paprika (smoked paprika adds amazing depth if you have it)
- 1/2 tsp dried oregano (rub it between your fingers to wake up the flavor)
- 1/2 cup shredded cheese (cheddar or Mexican blend melts beautifully)
See? Nothing fancy – just good, honest ingredients that come together to make something magical. Now let’s get cooking!
How to Make Crockpot Stuffed Bell Peppers
Alright, let’s get to the fun part – making these beauties! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along and you’ll have the most tender, flavorful stuffed peppers ready when you are.
Step 1: Prepare the Bell Peppers
First things first – let’s get those peppers ready. Grab your sharpest knife and slice about 1/2 inch off the top of each bell pepper (save those tops – they make cute little “lids” if you want to be fancy). Now here’s my trick: use a small spoon or melon baller to scrape out the seeds and membranes. Get in there nice and thorough – any leftover white bits can taste bitter.
Rinse them under cool water to get any stray seeds out, then pat them dry with paper towels. This helps the filling stick better. Oh! And don’t throw away those pepper tops – dice up the usable parts and toss them in with your onion later. Waste not, want not!
Step 2: Cook the Filling
Time to make that amazing filling! Heat a large skillet over medium-high heat and add your ground beef. Break it up with a wooden spoon as it browns – you want nice small crumbles. When it’s about halfway cooked (still some pink spots), toss in your diced onion and minced garlic. The smell right now? Absolute heaven!
Keep cooking until the beef is fully browned and the onions are soft and translucent – about 5-7 minutes total. Now tilt your skillet and spoon out most of the excess fat (leave about a tablespoon for flavor). Drain it well – too much grease will make your filling soggy. Then stir in your cooked rice, diced tomatoes (with their juice!), and all those lovely spices. Give it a good mix and let it simmer for just a minute so the flavors start to mingle.
Step 3: Assemble and Slow Cook
Here’s where the magic happens! Take your prepared peppers and pack them tightly with the beef mixture – I mean really stuff them in there. Use the back of your spoon to press it down as you go. You want them filled to the top but not overflowing. Carefully place them upright in your crockpot – they should fit snugly but not be crammed in.
Put the lid on and cook on LOW for 6 hours or HIGH for 3 hours. Resist the urge to peek too often – we want to keep all that lovely steam inside! About 15 minutes before serving, sprinkle that shredded cheese over the tops and let it melt into gooey perfection. The wait will be torture with that amazing smell filling your kitchen, but trust me – it’s worth it!
Tips for Perfect Crockpot Stuffed Bell Peppers
After making these more times than I can count, I’ve picked up some tricks that take them from good to “oh my gosh, what’s your secret?” level:
- Rice matters: Long-grain white rice holds up best – instant rice turns mushy after hours in the crockpot.
- Peak at 5 hours: Check doneness early – some crockpots run hot and peppers might get too soft.
- Cheese timing: Always add cheese last – it gets weird and rubbery if cooked too long.
- Stand them tall: Pack peppers tightly together in the pot so they don’t tip over while cooking.
- Double the recipe: These freeze beautifully – make extra for future easy meals!
Follow these little nuggets of wisdom, and you’ll be a stuffed pepper pro in no time!
Variations for Crockpot Stuffed Bell Peppers
One of the best things about this recipe? You can tweak it a million ways to suit your taste or what’s in your fridge. Here are my favorite twists that always get rave reviews:
- Leaner option: Swap ground beef for turkey or chicken – just add an extra tablespoon of olive oil to keep it moist.
- Vegetarian delight: Use lentils or black beans instead of meat, and throw in some chopped mushrooms for that umami punch.
- Grain swap: Tired of rice? Quinoa or cauliflower rice work great (reduce cooking time by 30 minutes for cauli rice).
- Spice it up: Add a diced jalapeño to the filling or mix in a tablespoon of taco seasoning for a Mexican twist.
- Italian vibes: Stir in some chopped fresh basil and use mozzarella cheese instead of cheddar.
The possibilities are endless – these peppers are like a blank canvas for your culinary creativity!
Serving Suggestions
Now that you’ve got these gorgeous stuffed peppers ready, let’s talk about how to serve them up right! I always say presentation matters almost as much as taste – you eat with your eyes first, right? Here’s how I love to plate them for that perfect meal:
First, carefully lift each pepper out with tongs – they’ll be tender, so go slow. Place them on a bed of fluffy white rice or creamy mashed potatoes to catch all those delicious juices. On the side? A crisp green salad with balsamic dressing balances the richness perfectly. Or if you’re feeling indulgent (and honestly, why not?), warm garlic bread for dipping into any leftover filling that escaped.
For garnishes, I’m all about that fresh chopped parsley or cilantro sprinkled on top – the pop of green makes them look restaurant-worthy. Sometimes I’ll add a dollop of cool sour cream or zesty salsa if we’re going for Mexican flavors. And here’s my secret touch: a quick squeeze of fresh lime right before serving – that bright acidity cuts through the richness beautifully.
These peppers are hearty enough to stand alone for a simple weeknight meal, but they also shine as the star of a bigger spread. Last time I made them for company, I served them with roasted Brussels sprouts and crusty bread, and my guests wouldn’t stop raving! Whatever you pair them with, just make sure you’ve got plenty – they disappear fast.
Storage and Reheating
Okay, let’s talk leftovers – because if you’re anything like me, you’ll want to make extra of these stuffed peppers! They actually taste even better the next day as all those flavors really get to know each other. Here’s how to keep them tasting fresh and delicious:
First, let them cool completely before storing – I usually leave them out for about 30 minutes after cooking. Then pop them in an airtight container (I love my glass ones with the locking lids) and they’ll keep in the fridge for 3-4 days. Want to freeze them? They hold up beautifully! Just wrap each pepper individually in plastic wrap, then foil, and they’ll stay good in the freezer for 2-3 months.
Now for reheating – my favorite methods:
- Microwave: Perfect for quick lunches! Remove any foil first (trust me on this one), place on a microwave-safe plate, cover loosely with a damp paper towel, and heat for 1-2 minutes until warmed through.
- Oven: Best for that fresh-from-the-crockpot texture. Preheat to 350°F, place peppers in an oven-safe dish with a splash of water or broth, cover with foil, and bake for 15-20 minutes.
- Air fryer: My new favorite way! 300°F for about 5 minutes gives them a nice little crisp on the edges while keeping the inside moist.
Pro tip: If you froze them, thaw overnight in the fridge first for best results. And don’t forget – that cheese topping? Add it fresh when reheating for maximum melty goodness!
Crockpot Stuffed Bell Peppers FAQ
I get asked about these stuffed peppers all the time – seems like everyone wants to know the same things! Here are answers to the questions that pop up most often in my kitchen (and my DMs):
Can I freeze stuffed bell peppers?
Absolutely! These freeze like a dream. Just cool them completely, wrap each pepper individually in plastic wrap, then foil. They’ll keep beautifully for 2-3 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F for about 20 minutes. Pro tip: Wait to add the cheese until after reheating!
Can I use instant rice instead of regular cooked rice?
I don’t recommend it, friend. Instant rice tends to turn mushy during the long cooking time. Regular cooked rice holds its texture much better. If you’re in a pinch, undercook the instant rice slightly (use about 25% less water) and reduce the crockpot time by an hour.
Why are my peppers falling apart?
Oh no! This usually happens if they cook too long or if your crockpot runs hot. Next time, check them at 5 hours (on low) and pull them as soon as they’re tender but still hold their shape. Also, choose firm, thick-walled peppers – the flimsy ones at the store won’t hold up as well.
Can I make these vegetarian?
You bet! My favorite meatless version uses lentils – cook 1 cup dried lentils until tender (about 20 minutes), then use them in place of the ground beef. Mushrooms add great texture too – sauté them with the onions for extra flavor. Just be sure to add an extra tablespoon of olive oil since you’re losing the beef fat.
What’s the best way to reheat leftovers?
The oven is my go-to for keeping that perfect texture – 350°F for about 15 minutes with a splash of broth to keep them moist. But honestly? I often eat them cold straight from the fridge – the flavors are amazing the next day!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, these stuffed peppers are totally worth every delicious bite! Here’s the breakdown per serving (that’s one glorious stuffed pepper):
- Calories: 350
- Protein: 25g (that’ll keep you full!)
- Carbs: 30g
- Fiber: 4g (thanks to those peppers!)
- Sugar: 6g (natural sweetness from the peppers)
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 700mg
Now, here’s my little disclaimer: these numbers can change based on your specific ingredients. Used ground turkey instead of beef? That’ll lower the fat. Added extra cheese? Well… no judgment here! The values are estimates, but they give you a good idea of what you’re enjoying.
The best part? You’re getting a solid serving of veggies with each pepper, plus protein and complex carbs – it’s basically a complete meal in one colorful package. Not too shabby for something that tastes this good!
Try this recipe and share your results below! Did you make any tweaks? How did your family like them? I’d love to hear all about your stuffed pepper adventures!
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Irresistible Crockpot Stuffed Bell Peppers Recipe in 3 Easy Steps
- Total Time: 6 hours 20 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A hearty and flavorful dish made with bell peppers stuffed with a savory mixture of ground beef, rice, and spices, cooked to perfection in a crockpot.
Ingredients
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 cup shredded cheese
Instructions
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, brown the ground beef with onion and garlic.
- Add cooked rice, diced tomatoes, salt, pepper, paprika, and oregano to the beef mixture.
- Stuff the bell peppers with the beef and rice mixture.
- Place the stuffed peppers in the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Sprinkle cheese on top before serving.
Notes
- Use any color bell peppers for variety.
- Substitute ground turkey for a leaner option.
- Add hot sauce for extra spice.
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot, stuffed bell peppers, easy dinner, slow cooker recipe