Tender bell peppers stuffed with an ultra flavorful filling. The slow cooker does ALL the work for you: no browning beef or boiling rice required!
Stuffed peppers are a family favorite, I grew up eating. I love serving them on a chilly evening with mashed potatoes. Back then I always dug out the filling and left the pepper on my plate.
1. Because it was a vegetable. EW GROSS (!!)
2. Because it was tough and chewy
These easy Crock Pot Stuffed Peppers take only a few minutes of prep. I promise we’ll be done in 10 minutes or less! The slow cooker takes care of the rest! No browning beef or boiling rice required!
Uncooked rice?! Hallelujah! I am famous for putting rice on the stove and sitting down to look at my computer for just a second. Before you know it, I’m into last January on Mrs Next door’s feed, and my pan is scorched!
I love that these stuffed peppers don’t require me to boil rice, OR brown ground beef. There is virtually no prep work.
Best of all it cooks the peppers low and slow so they are deliciously tender. Now the pepper is my favorite part!
I especially love making these in the summer, so I don’t have to heat up the house! I think from now on all the stuffed peppers in my house will be crock pot stuffed peppers!!
How To Make Stuffed Peppers In the Crock Pot
First, we’re going to wash our peppers, and cut off the tops/ribs. You can also chop a bit off the bottom if you’d like them to be able to able to stand upright.
Next, we stuff the peppers with our beef/rice mixture.
Finally, we’ll combine our tomatoes and broth,and then we’ll pour it over the prepared peppers. Don’t be tempted to skip the sugar step here, it really helps cut the acid.
How Long To Cook
These can be cooked on high or low depending on how much time you have. If you are cooking on low, you’ll want to cook them for 6-8 hours. If you want to cook them on high instead ,it will only take about 3-4 hours. The internal temperature should reach 160 degrees F, regardless of which cooking method you use. Personally I like to cook them on high. This is mostly just because I love to sleep in and don’t want to make supper before I eat breakfast! 🙂 It would be wonderful to come home to some hot comfort food if you want to put them on in the morning before work though.
Growing up my Grandma always served hers with mashed potatoes. I still like to do that today because they make a great vessel for any rice/beef that fall out. Back in the day I’m pretty sure she just served me rice/beef on top of a mound of mashed potatoes. So yummy! Other family favorite side dishes for stuffed peppers are crispy fried hash browns or smashed potatoes. Both give great texture to the meal!
Salad is also a good choice. Personally I feel like one vegetable is enough per meal ya feel me? A crusty roll is more my style, and is also great for sopping up the extra juices.
Can You Freeze Them?
These freeze beautifully! Once cooked be sure to store them in an air tight container. I like to use a tupperware dish with a lid for large portions. It is also really handy to freeze in individual baggies for a quick lunch/dinner. SO much better than a Stouffers frozen meal.
When stored properly they will last in the freezer for about 2-3 months.
How To Reheat From Frozen
Thaw overnight in the fridge. Reheat in the oven. I cook mine at 375 degrees F for 20 minutes.
How To Reheat From Fridge
Reheat in the oven. I usually do 15-20 minutes at 375 degrees if they are coming out of the fridge. However, you can certainly use the microwave too in a pinch. To avoid soggy peppers I like to cook for 4-6 minutes at 50% power.
More Crockpot Favorites
Crock Pot Stuffed Peppers
- 6 Large Bell Peppers Any Color
- 1 ½ Pounds Lean Ground Beef
- ½ Cup White Rice Uncooked
- 1 Sweet Onion Finely Diced
- 2 Tsp Garlic Minced
- 2 Cans Tomatoes with Green Chiles 10 Ounces Each
- 6 Ounce Can Tomato Paste
- ¼ Cup Brown Sugar Packed
- 1 Cup Chicken Broth
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Cut off pepper tops and remove seeds/ribs.
- In a large bowl, combine ground beef, rice, onion, garlic, salt,and pepper. Stir in one DRAINED can of tomatoes with green chiles. (Reserve the liquid).
- Evenly stuff peppers and place in slow cooker.
- In a medium bowl mix reserved liquid, the 2nd can of tomatoes with green chiles, broth,tomato paste, and brown sugar. Pour over peppers.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
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