Crock Pot Stuffed Peppers
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!
These crock pot stuffed peppers are a family favorite. They only take a minute of prep and make your house smell amazing.
I grew up eating stuffed peppers on chilly evenings with mashed potatoes.
I'm thankful the rice cooks right in the slower cooker. I'm famous for putting rice on the stove and stepping away for a minute.
The next thing you know, I'm three months deep in Mrs. Nextdoor's Facebook feed, and my pan is scorched.
I also love making this in the summer with fresh peppers from my garden. Best of all, the crock pot doesn't heat up the house! Coming home to a dinner that smells like its been cooking for hours is the best feeling!
You can also try them with my potato cakes or a homemade biscuit.
Why This Recipe Is Unique
- No Prep: Seriously, the slow cooker takes care of it all! No more standing over a hot stove cooking rice or browning beef.
- Goodbye Tough Chewy Peppers: The oven version can be tough and chewy. The lid on the slow cooker ensures these bad boys steam perfectly.
- Easier: I hate lifting the heavy, water-filled casserole dish out of the oven because I'm always scared I'll drop it.
I think I'll always cook this dish in the crock pot going forward!
Ingredient Notes and Shopping Tips
- Bell Peppers: I like using green for that classic look. However, you may actually find that yellow and red taste a bit sweeter.
- Beef: Use lean ground beef to avoid excess grease. I used 90% lean.
- Tomatoes with Green Chiles: If you don't like spice, you can use petite diced tomatoes instead.
- Tomato Paste: Use tomato paste, not tomato sauce. Tomato paste is thicker and has a richer flavor.
- Broth: Don't want to open a can of broth for just one cup? Use a bouillon cube or bullion base instead.
- Brown Sugar: Don't leave this out; it balances out the acid in the tomatoes. Think: Meatloaf with a tomato glaze.
Leftovers
- Storage: Store leftovers in the fridge for up to 3 days.
- Freeze: Freeze for 2-3 months.
- Reheat: Reheat in the microwave for 1-2 minutes at 50% power or in the oven at 350 for 8-10 minutes.
- If reheating from frozen, thaw overnight.
This recipe is focused on being easy and has no prep. However, if you prefer less soft peppers, try boiling them for 2-3 minutes before placing them in the crock pot. While cooking more may sound counterintuitive, it actually helps remove extra moisture.
Readers have had success with stuffing them the day before and storing them in the fridge until ready to cook.
I use 90% lean beef to avoid this. You could even use super 96% lean or ground turkey if desired.
Krystle's Tips and Tricks
- Prep Hack: Having trouble removing the ribs and seeds? Try a spoon.
- Mixing: I like to mix these up the same way I mix meatloaf: with my hands. If this weirds you out, you can always wear gloves to protect your hands.
- Reserve The Can Liquid: Don't forget! I like to drain my tomatoes using a strainer over a glass measuring cup.
- No Peeking: The temperature will drop every time you open the Crockpot. Don't open it until the time is up.
- Per the FDA, ground beef should be cooked until it reaches 160 degrees.
More Crockpot Favorites
📖 Recipe
Easiest Crock Pot Stuffed Peppers
Ingredients
- 6 Large Bell Peppers Any Color
- 1 ½ Pounds Lean Ground Beef
- ½ Cup White Rice Uncooked
- 1 Sweet Onion Finely Diced
- 2 teaspoon Garlic Minced
- 2 Cans Tomatoes with Green Chiles (Rotel) 10 Ounces Each
- 1 Can Tomato Paste 6 Ounces
- ¼ Cup Brown Sugar Packed
- 1 Cup Chicken Broth
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- 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.
Notes
-
- Ground Beef: Use lean beef to avoid excess grease. I used 90% lean.
-
- Chicken Broth: Don't want to open a can of broth for just one cup? You could also use bouillon cubes per the directions on their package.
- Bell Pepper Hack: Having trouble removing the ribs and seeds? Try a spoon.
- Reserve The Can Liquid: Don't forget! I like to drain my tomatoes using a strainer over a glass measuring cup.
- No Peeking: The temperature will drop every time you open the Crockpot. Don't open it until the time is up.
- Per the FDA, ground beef should be cooked until it reaches 165 degrees.
Nutrition
Such a great idea and they taste SO GOOD! For 40+ years I have made them on the stove with parboiling and rice making - etc. - but these were a dream come true! Thank you so much for sharing this time saving delicious recipe!
I used the mild rotel and still a little to spicy for me but other than that they cooked in 4 hours on low and they were delicious, next time I’ll used just diced tomatoes maybe with basil or garlic flavor. Will make again thank you
Hi Karen,
Thanks for making my recipe and sharing your ingredient tip with our community.
This would be a beautiful diner to come home to. The crock pot is such a handy appliance and I can only imagine how tender that filling is and how delicious with the steamed pepper! My dad's favorite, so lots of great memories happening here! Thank you! ???? ❤️