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 or fried potato cakes. 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.
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.
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.
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
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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
The absolute best peppers ever!!!! I used petite diced tomatoes, and added extra in sauce . Reheated frozen in oven and it turned out fabulous. Love this recipe.
Thank you Gilda! We appreciate you stopping by and also cooking our recipes.
best stuffed peppers every and crockpot is perfect for this recipe. I love this recipe for company, and they freeze too and reheat and taste even better. My favorite pepper recipe.
Yay I'm so glad you like this recipe, thanks for your kind comment Gilda!
The best crock stuffed peppers I have made with ground beef, excellent! I used huge orange peppers, may have used a cup of rice (basmati) was comparing measuring cups, used extra onions and garlic and cooked for 4 hours. Served with mashed potatoes and used the extra sauce over the peppers and potatoes. So good thanks for your recipe!
Hi Joann,
Ooh serving over mashed tomatoes sounds great. Thanks for sharing your experience and tips with our community.
Sounds delish! I'm getting ready to make it but have one quick question. What kind of white rice should I use? I only have instant rice. Will that work?
Hi Rosemarie,
I would avoid instant rice if possible as it may get overcooked and gummy. I just regular white rice.
I really want to try this recipe but have a very sensitive stomach. Could I substitute one can tomatoes with green chili for a regular can tomatoes? Maybe cut back on the spiciness?
Hi Karen,
Yes you can certainly use the tomatoes without the green chiles. There is also a can of diced tomatoes with italian seasoning if that is something that fits your tastes and needs.
I want to make this recipe but have hard time with spicy, so would like to use 2 cans diced tomatoes instead of tomatoes with green chilies. But will it be to bland? Could use just one can tomatoes with green chilies and one can regular tomatoes. What would you suggest.
Hi Karen,
I hear you, my family is also sensitive to spice. Maybe you could use the diced tomatoes with Italian herbs if that is a flavor you enjoy.
Love this recipe!!! Can you make these day before and cook next day?
Hi Tammy,
I haven't tried that. If you do please let us know how it goes.
Hi I plan on making these this week.
Question, if you don't cook the ground beef beforehand isn't there a lot of grease from the hamburger?
Hi Phyllis,
I use lean ground beef so there isn't much grease. You could even use 96% super lean beef or turkey if desired.
My grandmother made these growing up but I remember her pre cooking the meat and rice. I have done it that way and just took so long and more dishes to wash. This was so much easier and less mess. And my son actually ate the pepper !!!
Have you ever assembled this the day before? I don’t have a lot of time in the morning.
Hi Stephanie,
I have not tried that. If you do please report back to us.
Took for prepping
But, well worth it!
I'm glad people posted their substitutions for the rice. I don't care for rice, but love peppers.
Love these. Best stuffed peppers in 34 years I’ve made The brown sugar gives it something something and I did add cornstarch at end to thicken the liquid. I also find just using the red orange and yellow peppers are the best as they are sweeter. I also used 2/3 ground chuck and 1/3 ground pork for flavor. The best ????????
Hi Donna!
That is such a nice thing to say, thank you! Thank you as well for sharing your additional ingredients/substitutions with our community.
Can't imagine what I could add to the previous comments - but dang these are incredible!! Made them last week, liked them so much that I am making them again tomorrow. The only thing I will change is substituting the Rotel you pour on top with tomato sauce, but only because that's hubby's preference. I wouldn't change a thing, and couldn't get over the fact that I had made something so incredible!!! Thank you for this phenomenal recipe!
Hi Corrine,
You are so sweet, I'm glad you and your family loved them. Thanks as well for sharing your substitution with our community.
Finally a stuffed pepper recipe that you don't pre-cook parts. Like my Mother made. I like the meat held together firmer and this recipe is perfect.
Yay so glad I could help you find the recipe you needed.