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Crockpot Stuffed Peppers Recipe


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4.4 from 12 reviews

  • Author: Emma
  • Total Time: 5 hours 20 minutes to 6 hours 20 minutes
  • Yield: 6 servings

Description

These Crockpot Stuffed Peppers are a comforting and flavorful meal perfect for slow cooker lovers. Tender bell peppers are filled with a savory mixture of ground beef, parboiled rice, onions, garlic, and Italian seasonings, then slow-cooked in a rich tomato sauce until perfectly tender. This recipe offers a fuss-free, hands-off approach to a classic dish, delivering juicy peppers and a deliciously cooked filling with minimal effort.


Ingredients

Tomato Sauce

  • 14 oz tomato puree (use ½ of a 28-oz can)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried onion powder
  • ½ teaspoon salt
  • 14 oz tomato puree (use the other ½ of a 28-oz can)

Stuffed Pepper Filling

  • 1 ½ pounds lean ground beef (at least 80% lean)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 ¼ cups parboiled rice (uncooked)

Other

  • 6-8 medium-large bell peppers (tops sliced off and cores removed; a mix of 4 large and 4 smaller peppers works well; any color)
  • Shredded mozzarella cheese (optional, for topping)


Instructions

  1. Make the sauce: In a medium measuring cup, stir together all the listed sauce ingredients—both halves of the tomato puree, Italian seasoning, dried garlic and onion powders, and salt—until well combined. Set aside.
  2. Prepare the filling: In a large bowl, mix the ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and uncooked parboiled rice. Combine thoroughly to ensure the rice and seasonings are evenly distributed throughout the meat mixture.
  3. Assemble the peppers: Ladle a small amount of the prepared tomato sauce into the bottom of a 6-7 quart crockpot. Stuff each pepper tightly with the beef and rice filling, filling just below the rim to avoid overflow. Arrange the stuffed peppers upright in the crockpot, slight stacking is acceptable as long as the crockpot lid can close securely without touching the peppers. Pour the remaining tomato sauce evenly over the tops of the peppers.
  4. Cook: Cover the crockpot with the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Check that the filling is fully cooked, with the rice tender and beef thoroughly done. If desired, sprinkle shredded mozzarella cheese over the peppers, then cover and cook for an additional 5 minutes until the cheese melts. Serve the stuffed peppers hot with sauce spooned from the bottom of the crockpot.

Notes

  • Use parboiled rice as it holds up well during slow cooking and avoids becoming mushy.
  • If preferred, substitute ground turkey or chicken for a leaner protein option.
  • The amount of peppers can be adjusted to serve more or fewer people, just ensure they fit snugly in the crockpot for even cooking.
  • Shredded mozzarella on top is optional but adds a delicious cheesy finish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 20 minutes
  • Cook Time: 5-6 hours (LOW) or 2-3 hours (HIGH)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American