Tasty Crockpot Stuffed Bell Peppers

These easy crockpot stuffed bell peppers are filled with seasoned ground beef (or turkey), fluffy rice, melty cheese, and vibrant veggies, all slow-cooked in a rich tomato sauce. Tender, flavorful, and hands-off—this comforting classic becomes even better in the slow cooker with minimal effort and maximum taste!

Why You’ll Love This Recipe

This crockpot stuffed bell peppers recipe is pure weeknight magic! With just 15 minutes of prep, you get beautifully tender bell peppers stuffed to the brim with a hearty, savory filling that’s bursting with flavor from Italian seasoning, garlic, and a touch of sweetness from the sauce. The slow cooker does all the heavy lifting, gently cooking everything until the peppers are perfectly soft and the cheese is irresistibly gooey. It’s family-friendly, budget-friendly, and incredibly versatile—great for meal prep, potlucks, or cozy dinners. Plus, it’s naturally gluten-free (with the right rice) and can easily be made low-carb or vegetarian. One bite and everyone will be asking for seconds!

Recipe Tips and Tricks

• Cut the tops off the peppers and remove seeds/membranes for easy stuffing and even cooking.
• Pre-cook the rice slightly (or use leftover rice) to ensure it’s fully tender after slow cooking.
• For extra flavor, brown the meat and onions first (optional but highly recommended).
• Add a splash of beef broth to the bottom of the crockpot to prevent sticking and create steam.
• Top with extra cheese in the last 15-20 minutes for that perfect melty finish.
• Use a mix of colored bell peppers for a beautiful presentation.

Yield: 6 Servings

Tasty Crockpot Stuffed Bell Peppers

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Easy crockpot stuffed bell peppers filled with beef, rice, and cheese in rich tomato sauce—pure comfort!

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 (15-oz) can diced tomatoes, drained
• 1 (8-oz) can tomato sauce
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar or mozzarella cheese (divided)
• 1 lb lean ground beef (or turkey)
• 1 small onion, finely diced
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• 6 large bell peppers (any color)
• Optional: ¼ cup chopped fresh parsley

Instructions

1. Prep those gorgeous peppers! Slice the tops off each bell pepper and carefully remove the seeds and white membranes—now they’re ready to be stuffed!
2. Brown the magic! In a skillet over medium heat, cook the ground beef with the diced onion and garlic until no pink remains—drain any excess fat.
3. Mix up the filling! In a large bowl, combine the cooked beef mixture, cooked rice, drained diced tomatoes, half the tomato sauce, Italian seasoning, salt, pepper, and half the cheese—stir until everything is happily combined!
4. Stuff with love! Generously fill each pepper with the beef-rice mixture, pressing down gently to pack it in—don’t be shy!
5. Create the saucy base! Pour the remaining tomato sauce into the bottom of your crockpot—this will keep everything moist and flavorful.
6. Arrange them beautifully! Stand the stuffed peppers upright in the crockpot—they should fit snugly in a single layer if possible.
7. Set it and relax! Cover and cook on LOW for 6 hours or HIGH for 3 hours—your house is about to smell like pure comfort!
8. Cheese time! In the last 15-20 minutes, sprinkle the remaining cheese generously over each pepper—let it melt into gooey perfection.
9. Final touch of beauty! Once the peppers are fork-tender and the cheese is bubbly, carefully remove them from the crockpot.
10. Serve and enjoy! Garnish with fresh parsley if desired, then dig in—these tender, cheesy stuffed peppers are guaranteed to make everyone happy!

Notes

• For extra saucy peppers, add ½ cup beef broth to the bottom of the crockpot.
• These taste even better the next day—perfect for leftovers!
• Make it ahead: Stuff the peppers the night before and refrigerate until ready to cook.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 412Total Fat 19gSaturated Fat 9gUnsaturated Fat 10gCholesterol 101mgSodium 740mgCarbohydrates 26gFiber 3gSugar 7gProtein 34g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Bell peppers: Choose large, firm peppers with flat bottoms so they stand upright easily in the crockpot. Any color works—green for classic taste, red/yellow/orange for sweeter flavor.
• Ground beef or turkey: Lean ground beef adds richness; turkey makes it lighter and healthier without sacrificing flavor.
• Rice: Long-grain white or brown rice works best; pre-cook or use instant rice for guaranteed tenderness.
• Tomato sauce & diced tomatoes: The combo creates a rich, saucy base—fire-roasted diced tomatoes add extra depth.
• Italian seasoning & garlic: These bring that classic stuffed pepper flavor; fresh garlic makes a big difference.
• Shredded cheese: Cheddar, mozzarella, or a blend—adds creamy, melty goodness on top.

Variations and Substitutions

• Vegetarian version: Replace meat with lentils, black beans, or plant-based ground meat; add extra veggies like mushrooms or zucchini.
• Low-carb/keto: Swap rice for cauliflower rice and use extra cheese or cream cheese in the filling.
• Mexican twist: Use taco seasoning, black beans, corn, and top with pepper jack cheese and cilantro.
• Italian-style: Add chopped pepperoni or Italian sausage and top with mozzarella and fresh basil.
• Turkey or chicken: Use ground turkey or chicken for a leaner option—add a bit more seasoning.
• Quinoa version: Substitute rice with cooked quinoa for extra protein and nutty flavor.
• Spicy kick: Add diced jalapeños or red pepper flakes to the filling.

Storage Options

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot. Freeze in individual portions for up to 3 months—thaw overnight in the fridge and reheat slowly.

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