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
I added extra garlic because we LOVE garlic and wow was this delicious! Will make again!
These peppers seem really juicy and flavorful and like a quick and easy to make meal perfect for busy weeknights.
Such a genius idea to make stuffed peppers in the slow cooker! I usually bake them, but I am loving this idea MUCH better. 🙂
These were so easy to throw together in the morning for an awesome dinner later. The brown sugar is such a great hint of sweetness! So scrumptious!
These stuffed peppers came out great! So easy to make and everyone wanted more. Thanks!
One of my favourite childhood dishes! Can't wait to make these for Easter!
What a simple no fuss way to make an old classic recipe. I made a batch and froze the extras for my work lunches!
This recipe is awesome, aside from you can make this amazing dish on your own, you can manipulate the ingredients too! I'm thankful for this kind of recipe!
I was wondering if I could make stuffed peppers in the crock pot and came across this recipe! I tried them and it came out fabulous. So tasty, simple and tender. Will be making this again soon.
These are the best!!! I use beef broth instead of chicken, but the rest exactly as recipe. Easy to half or quarter the recipe if need! I also have baked in Dutch oven. When my garden over flows with peppers I make and freeze,uncooked without the sauce in the large square plasticware. When ready to use take out amount you need place in crockpot or oven dish and add sauce, cook, no need to thaw. I freeze the rotel left for sauce and label "for stuffed peppers". Turns out perfect!
Hi Tammy,
Nothing like a home grown pepper! Thanks for letting our community know about freezing as well!
Can I use minute rice or it needs to be real rice?
Hi Susie,
I tested this recipe using real i.e. long grain rice.
I made these today as written except I cut the brown sugar in half. This is the best stuffed pepper recipe I’ve made. So delicious. Thank you. This will be my go to stuffed pepper recipe from now on and it’s so easy.
Do you have to drain the 2nd can of tomatoes also?
Hi Angel,
Great question. I did not drain the second can. The liquid helps cook the rice.
Does this use instant white rice or regular long grain rice?
Hi Jessica,
I used regular long grain rice.
I have a million things to do tomorrow and I have to make stuffed peppers. You just saved my day! The great reviews sold me. Thanks