Crockpot Stuffed Peppers with Beef

Introduction

Crockpot Stuffed Peppers with Beef are a timeless comfort food classic — tender bell peppers filled with a savory mix of ground beef, rice, tomato sauce, and seasonings, all slow-cooked to perfection. This dish takes the traditional oven-baked stuffed pepper and gives it the “set it and forget it” crockpot twist.

The result? Perfectly soft peppers infused with rich, hearty flavor and a meaty, seasoned filling that melts in your mouth. Every bite delivers that nostalgic homemade taste that feels like a warm hug at the dinner table.

Why I Love This Recipe

I love this recipe because it’s simple, wholesome, and satisfying. You only need a handful of ingredients, minimal prep time, and the slow cooker does all the work. It’s a perfect balance of protein, veggies, and carbs — a complete, family-friendly meal in one pot.

What makes it truly special is how the slow cooking process deepens the flavors. The beef becomes tender, the rice soaks up the tomato sauce, and the peppers become soft yet hold their shape beautifully. It’s a dish that tastes like you spent hours cooking — when really, the crockpot did it for you!

Why It’s a Must-Try Dish

This Crockpot Stuffed Peppers with Beef is a must-try because:

• It’s a complete meal cooked in one pot.
• Requires minimal hands-on time — perfect for busy weekdays.
• It’s nutritious and family-approved, combining lean protein, vegetables, and grains.
• You can easily customize it — add cheese, make it spicy, or swap the meat for turkey or plant-based alternatives.

If you love cozy, comforting dishes with bold flavor and effortless preparation — this recipe is a keeper!

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 5–6 hours on Low or 3–4 hours on High
• Total Time: 6 hours 15 minutes
• Servings: 6 stuffed peppers
• Calories: ~320 kcal per serving
• Cuisine: American
• Course: Main Course / Dinner

Ingredients

For the Stuffed Peppers:

• 6 large bell peppers (any color — red, green, yellow, or orange)
• 1 lb (450 g) ground beef (85% lean or leaner)
• 1 cup cooked rice (white, brown, or jasmine)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (15 oz / 425 g) tomato sauce (divided)
• 1 can (14.5 oz / 400 g) diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1/2 cup shredded cheddar or mozzarella cheese (optional)

For the Crockpot Base:

• 1/2 cup tomato sauce (reserved from the can above)
• 1/2 cup beef broth

Simple Cooking Directions

1. Prepare the bell peppers by cutting off tops and removing seeds.
2. Mix ground beef, rice, onions, garlic, seasonings, and sauce for filling.
3. Stuff the peppers with the mixture.
4. Place them upright in the crockpot with sauce and broth at the bottom.
5. Cook on low for 5–6 hours or high for 3–4 hours.
6. Top with cheese before serving, if desired.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Bell Peppers

• Cut the tops off each bell pepper and remove seeds and membranes.
• If needed, trim the bottom slightly so they stand upright in the slow cooker.

Step 2: Make the Filling

• In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, half the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.
• Mix until fully combined (use a spoon or your hands).

Step 3: Stuff the Peppers

• Spoon the beef mixture evenly into each prepared bell pepper.
• Pack the filling tightly, but don’t overfill.

Step 4: Prepare the Crockpot Base

• Pour the remaining tomato sauce and beef broth into the bottom of the crockpot.
• Stir to mix — this will create a flavorful base that keeps the peppers moist.

Step 5: Add Peppers to the Crockpot

• Place the stuffed peppers upright into the crockpot.
• Spoon a bit of the sauce mixture from the bottom over each pepper.

Step 6: Slow Cook

• Cover and cook on Low for 5–6 hours or High for 3–4 hours, until peppers are tender and the beef is fully cooked.

Step 7: Optional – Add Cheese

• In the last 10 minutes of cooking, sprinkle shredded cheese over the peppers.
• Cover again until the cheese melts beautifully.

How to Serve

Serve these Crockpot Stuffed Peppers warm, with a spoonful of the tomato sauce from the bottom of the pot poured on top.

Perfect accompaniments include:

• A fresh green salad
• Garlic bread or dinner rolls
• Mashed potatoes or quinoa on the side

For a lighter meal, serve one pepper as a main dish with a small salad. For a hearty dinner, serve two peppers per person with bread.

Additional Recipe Tips

• Use similar-sized peppers so they cook evenly.
• If your peppers are smaller, check for doneness around 4 hours.
• For extra flavor, brown the ground beef before mixing it into the filling.
• Add a pinch of red pepper flakes for a spicy version.
• To keep peppers from falling over, wedge them closely together in the crockpot.

Variations

• Turkey Stuffed Peppers: Replace beef with ground turkey for a leaner option.
• Low-Carb Option: Use cauliflower rice instead of regular rice.
• Cheesy Stuffed Peppers: Mix shredded cheese directly into the filling for a melty, rich texture.
• Mexican Style: Add black beans, corn, taco seasoning, and top with Monterey Jack cheese.
• Vegetarian Version: Replace beef with lentils, quinoa, or plant-based ground meat.

Freezing and Storage

To Store:

• Refrigerate in an airtight container for up to 4 days.

To Freeze:

• Cool completely, then wrap each stuffed pepper individually in foil or plastic wrap.
• Store in freezer bags for up to 3 months.

To Reheat:

• Thaw overnight in the refrigerator.
• Reheat in the microwave for 2–3 minutes or in the oven at 350°F (175°C) for 15–20 minutes, until hot.

Special Equipment Needed

• Crockpot / Slow Cooker (6-quart recommended)
• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1: Do I need to cook the rice before adding it to the filling?
Yes, use cooked rice. Uncooked rice may not cook fully in the slow cooker.

Q2: Can I use frozen peppers?
Yes, but thaw them completely before stuffing to avoid excess moisture.

Q3: Can I make these ahead of time?
Absolutely! You can prepare and stuff the peppers a day in advance, then refrigerate until ready to cook.

Q4: Can I double the recipe?
Yes, as long as your crockpot can hold them upright. You may need to extend cooking time slightly.

Q5: Can I use brown rice instead of white rice?
Yes! Just make sure it’s cooked beforehand. Brown rice adds a nutty flavor and extra fiber.

Conclusion

The Crockpot Stuffed Peppers with Beef are the perfect mix of tradition and convenience — comforting, hearty, and full of classic homemade flavor. With a delicious filling of beef, rice, and tomatoes nestled inside tender bell peppers, this dish delivers a complete, balanced meal that’s easy enough for a weeknight and impressive enough for guests.

Whether you’re cooking for family, meal prepping for the week, or just craving something cozy and wholesome, these slow cooker stuffed peppers are a must-try comfort classic that will never go out of style.