I love using my crockpot, especially in the fall and winter months. However, stews and chilis can get boring really quickly, and these easy crockpot stuffed peppers are a change from my usual crockpot recipes. They are stuffed with savory ground beef, tender rice, delicious spices, and gooey mozzarella. Easy and delicious, these stuffed peppers have quickly become one of my favorite weeknight meals.
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With just a little prep work, I love that I can pack these stuffed peppers in my crockpot and come home to dinner ready to go! I pack fresh peppers with protein, rice, cheese, and delicious spices to create a nutritious meal my whole family loves. I just know you’ll love it too!
What’s in This Crockpot Stuffed Peppers Recipe?
- Bell Peppers: When purchasing peppers, look for shiny, brightly colored, unblemished peppers with firm sides.
- Ground Beef: I prefer lean ground beef for this recipe. If using higher-fat beef, you may want to drain off some of the excess fat after browning.
- Onion + Garlic: Create a savory base of flavor for the meat.
- Worcestershire Sauce: Adds a tangy and umami flavor to the meat.
- Italian Seasoning: Adds classic Italian flavor.
- Crushed Red Pepper: Adds a touch of spice!
- Marinara Sauce: Helps keep the peppers moist as they cook and adds rich tomato flavor.
- Cooked Rice: Helps bulk up the filling and keeps the meat moist.
- Cheese: You can top your peppers with any type of good melting cheese you like. Mozzarella, Jack, or if you like things spicy, pepper jack are all good options.
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Tips for Success
- I do not recommend boiling/blanching the peppers, as they will overcook and turn out mushy.
- Easily deseed the peppers by slicing the tops off, then running a small pairing knife along the white membrane inside.
- To minimize waste, I finely diced the tops of the peppers and added them back into the filling.
- Make sure to precook the rice; it won’t cook through in the slow cooker.
- Don’t overfill the peppers, but do make sure the filling is packed in tightly right up to the rim.
- You can stack the peppers, so long as the lid will close on top of them.
- All slow cookers are slightly different, so feel free to check for doneness earlier than the stated cook time (the filling should be at least 165°F).
- If you choose not to brown the meat, cook your stuffed peppers for longer (low for 6-8 hours or on high for 4-6 hours).
How to Store and Reheat
Store leftover crockpot stuffed peppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a covered baking dish in a 350°F oven for 30-35 minutes.
5-Star Review
“Wonderful and tasty stuffed peppers!
Thank you very much!” -Kimberly Gammon
Crockpot Stuffed Peppers Recipe
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Ingredients
- 6 bell peppers any color
- 1½ pounds ground beef
- 1 cup diced onion
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- 24 ounces marinara sauce divided (1 jar)
- 1 cup cooked rice
- 1 cup freshly shredded mozzarella cheese
- Fresh parsley optional, for garnish
Recommended Equipment
Instructions
- Spray the inside of the crock of a slow cooker with cooking spray.
- Cut the tops off of the bell peppers and remove the cores. Set aside the peppers for stuffing, then dice the tops.6 bell peppers
- In a large skillet set over medium-high heat, add beef, diced peppers, onion, garlic, Worcestershire sauce, Italian seasoning, salt, red pepper, and black pepper. Brown the mixture until no pink in the beef remains.1 cup diced onion, 3 cloves garlic, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper, ¼ teaspoon black pepper, 1½ pounds ground beef
- Stir in the rice, breaking up any clumps. Then add 1 ¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.1 cup cooked rice, 24 ounces marinara sauce
- Pour the remaining marinara in the bottom of the slow cooker.
- Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
- Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.1 cup freshly shredded mozzarella cheese, Fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How to Make Crockpot Stuffed Peppers Step by Step
Prep the Peppers: Spray the inside of the crock of a slow cooker with cooking spray. Cut the tops off of 6 bell peppers and remove the cores. Set aside the peppers for stuffing, then dice the tops.
Brown the Beef: In a large skillet set over medium-high heat, add 1½ pounds of beef, the diced peppers, 1 cup of diced onion, 3 minced cloves of garlic, 1 tablespoon of Worcestershire sauce, ½ tablespoon of Italian seasoning, ½ teaspoon of kosher salt, ½ teaspoon of crushed red pepper, and ¼ teaspoon of ground black pepper. Brown the mixture until no pink in the beef remains.
Add the Rice: Stir in 1 cup of cooked rice, breaking up any clumps. Then add 1¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.
Stuff the Peppers: Pour the remaining marinara sauce into the bottom of the slow cooker. Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
Cook the Peppers: Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with 1 cup of shredded mozzarella cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.
Does the stuffing hold together kinda like a meat ball or is it crumble when you slice into it with fork ?
It holds together loosely!
Delicious and easy. Omitted rice because didn’t have any. Served with thin spaghetti.
So u drain the grease?
It’s up to you! We don’t usually drain it, as it helps add moisture to the rice!
Wonderful and tasty stuffed peppers!
Thank you very much!
Thank you. So easy and oh so good.
So colorful and delicious!!
I haven’t made the recipe but reading through it, the second time you mention the cooking times you have reversed the temperatures, you say to cook on low for two hours or high for four hours! The first time you mention the times it’s correct. Just saying.
Either option works!