These Slow Cooker Stuffed Peppers is one of my favorite recipes. These peppers are loaded with flavor, stuffed to the brim and so simple to make.
I love an easy slow cooker recipe. I use my slow cooker probably 3 or 4 times a week. It is so helpful on long days full of homeschooling the kids and working.
Any kitchen appliance where I can throw my ingredients in, turn it on, and then not worry about it for a while is a great help in any kitchen!
These Slow Cooker Stuffed Peppers are so full of flavor and one of my favorite recipes. They are packed with fiber and protein and taste so good. My kids love peppers so this is a meal my whole family enjoys!
How to make Slow Cooker Stuffed Peppers:
These stuffed peppers are really easy to make! Start by preparing your peppers by cutting the tops off and cleaning out the insides. Next prepare your filling.
Stuff the peppers with the filling then allow your slow cooker to do the rest of the work! The peppers will be really tender and everything just comes together perfectly!
- Bell Peppers - For this recipe I used red and yellow bell peppers but you can use green as well!
- Instant White Rice - Instant rice is best for this so that you know the rice will be cooked and tender once done.
- Ground Beef - I used a lean 93/7 ground beef.
- Diced Onions
- Black Pepper
- Minced Garlic
- Crushed Tomatoes
- Shredded Cheddar Cheese - you can use store-bought shredded cheese or shred a block of cheddar.
Step one: Start by preparing your slow cooker with spraying nonstick cooking spray on the bottom and the sides.
- Tip: Normally I do not spray a slow cooker but there is no liquid in the slow cooker on this recipe.
Step two: Next prepare your peppers by cutting the top of each bell pepper then clean out the inside by removing the ribs and seeds. Place in your off slow cooker to fill later.
- Tip: I like to use yellow, red, and orange bell peppers but green will work fine for this recipe if you prefer them.
Step three: Next cook your rice according to package directions then set aside once cooked.
Step four: Meanwhile, in a skillet cook and crumble ground beef.
When almost done drain fat as needed then add in diced onion and season with salt and pepper.
Add minced garlic for the last 20 seconds then remove from heat.
- Tip: Adding the garlic in too early could cause it to burn so tossing it in at the end will help with that.
Step five: Mix together cooked rice, beef, crushed tomatoes, and 1 cup of shredded cheese. Once it's mixed together well fill each pepper with this mixture.
Step six: Cook on low for 4-5 hours or until peppers are cooked and soft.
Once they are cooked top each pepper with the remaining cheese then cover in the slow cooker for 3-4 minutes until the cheese is melted.
Then remove from the slow cooker and serve.
Should peppers be precooked before stuffing?
For peppers in the slow cooker, you do not need to precook them prior to stuffing. Just pre-cook your filling and then fill the peppers and put them in the crockpot.
Can I use Green Peppers for Stuffed Peppers?
Yup, you sure can! I just love the sweetness of red and yellow peppers, so that is why I used them. Green Peppers are a tad zestier than the red or yellow ones, but they go great with this recipe as well!
How to store and freeze stuffed peppers:
So this recipe is great and using as many peppers as I could fit in my slow cooker allowed us to have some great leftovers! You can store these both in the fridge or the freezer, and here is how you do that.
Storage - You want to store these in a food-safe container with a good lid. If you are storing them in the freezer make sure the food container is for use in the freezer as well.
Refrigerator - Once the peppers have fully cooled place them in the storage container. Put them in the refrigerator for up to 3 days after cooking them.
Freezer - Once cooled place the peppers in a freezer-safe container. Seal with the lid, and then store in the freezer for up to 3 months after cooking.
How do I reheat stuffed peppers?
Reheating from the refrigerator - The best way to do this is to cut the peppers in half to open them up fully. Place them on a baking sheet with parchment paper cut side up.
Bake in the oven at 350 degrees for 20-30 minutes. You can also reheat it in the microwave.
Place the pepper in a microwave-safe dish or plate and heat on high for about 3 minutes. I place a paper towel on top of the peppers just to help with any popping that may occur.
Reheating from the freezer - Allow the peppers to thaw enough so that you can cut them in half. Once cut in half, place on the baking sheet with parchment paper cut side up.
Bake in the oven at 350 degrees for 45 minutes to an hour.
When reheating in the last 5 minutes of cooking top with some additional cheddar cheese.
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Slow Cooker Stuffed Peppers
- 7 bell peppers
- 1 cup instant white rice
- 1 pound ground beef
- 1 cup diced onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 28 oz crushed tomatoes
- 2 cups shredded cheddar cheese
- Prepare your slow cooker with nonstick cooking spray.
- Cut the top of each bell pepper then clean out the inside by removing the ribs and seeds. Place in your off slow cooker to fill later.
- Cook rice according to package directions. Once done set aside.
- Meanwhile, in a skillet cook and crumble ground beef. When almost done drain fat as needed then add in diced onion and season with salt and pepper. Add minced garlic the last 20 seconds then remove from heat.
- Mix together cooked rice, beef, crushed tomatoes, and 1 cup of shredded cheese. Fill each pepper with this mixture.
- Cook on low for 4-5 hours or until peppers are cooked and soft. Top each pepper with remaining cheese then cover in the slow cooker for 3-4 minutes until cheese is melted. Remove from slow cooker and serve.