There’s nothing better than a hearty, comforting dinner that basically cooks itself—and these Crockpot Stuffed Peppers check all the boxes! Packed with seasoned ground beef or turkey, rice, cheese, and sauce, these peppers cook low and slow in your slow cooker, becoming perfectly tender and flavorful.
It’s an easy, hands-off meal that even picky eaters love, plus you can prep everything ahead of time—perfect for busy weeknights or cozy Sunday dinners!
🛒 What You’ll Need
- 6 medium bell peppers (red, yellow, orange, or green)
- 1 lb ground beef or ground turkey
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- ½ cup water or broth (for bottom of crockpot)
- Optional garnish: fresh parsley or extra cheese
👩🍳 Pro Tips for Perfect Crockpot Stuffed Peppers
- Trim just enough off the pepper bottoms so they sit upright in the crockpot.
- Brown the meat beforehand for the best flavor and texture.
- Use pre-cooked rice to speed up prep time.
- Want extra cheesy tops? Sprinkle more cheese during the last 15 minutes of cooking.
- Different pepper colors = extra fun and kid-friendly presentation!
🔄 Substitutions & Variations
- Swap beef for ground turkey, chicken, or plant-based crumbles
- Use cauliflower rice for a lower-carb option
- Add veggies like spinach, mushrooms, or zucchini to the filling
- Mix in some black beans or corn for a Tex-Mex twist
- Top with sour cream or salsa before serving for extra flavor
🔪 Tools You’ll Need
- Large mixing bowl
- Spoon for stuffing peppers
- Slow cooker (Crockpot)
- Knife and cutting board
🕒 Make Ahead & Storage Tips
- Stuff peppers up to 1 day ahead, store covered in fridge, and cook the next day
- Cooked stuffed peppers can be refrigerated for up to 4 days
- Freeze cooked peppers individually for up to 3 months—thaw overnight before reheating
🔥 How to Make Crockpot Stuffed Peppers
1️⃣ Prepare the Peppers
Slice tops off bell peppers, remove seeds and membranes. If needed, trim bottoms so they stand upright.
2️⃣ Make the Filling
In a bowl, mix browned ground beef, cooked rice, half the cheese, onion, garlic, diced tomatoes, and seasonings.
3️⃣ Stuff the Peppers
Spoon filling generously into each pepper, packing slightly.
4️⃣ Arrange in Crockpot
Pour water or broth into the bottom of the slow cooker. Place stuffed peppers upright inside. Pour tomato sauce over the tops.
5️⃣ Cook & Serve
Cover and cook on Low for 5–6 hours or High for 3 hours, until peppers are tender. Sprinkle remaining cheese on top during last 15 minutes. Garnish and serve.
🧊 Leftovers & Storage
- Refrigerate leftovers for up to 4 days
- Freeze individual peppers in airtight containers for up to 3 months
- Reheat in microwave or oven until warmed through
🫑 Easy, Cheesy & Family-Approved
These Crockpot Stuffed Peppers are classic comfort food with minimal effort—perfect for busy families or anyone craving a hearty, hands-off meal. They’re cozy, customizable, and guaranteed to disappear fast at the dinner table.
Tried it? Let me know your favorite filling—classic, Tex-Mex, or veggie-packed? 🌶️🍽️
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