Name: Slow Cooker Stuffed Peppers
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 6 Bell peppers (any color); 1 to 1.25 pounds Ground beef or turkey (85–93% lean); 3/4 cup Uncooked long-grain white rice; 1 small Onion, finely diced; 3 cloves Garlic, minced; 2 cups Tomato sauce (divided); 1 can (14.5 ounces) Diced tomatoes, drained; 1 to 1.5 cups Shredded cheese (Mozzarella, cheddar, or Monterey Jack); 1 tablespoon Worcestershire sauce; 2 teaspoons Italian seasoning; 1 teaspoon Paprika; 1.5 teaspoons Salt; 1/2 teaspoon Black pepper; 1 tablespoon Olive oil; Fresh parsley or basil for garnish (optional); Red pepper flakes for heat (optional)

Jump to Recipe·Print Recipe

Stuffed peppers are one of those meals that feel special without being fussy. With a slow cooker, they become even easier—no par-cooking rice, no hovering over a pan, and dinner stays warm until everyone’s ready. These peppers turn tender and juicy, with a flavorful filling that tastes like it simmered all day.

They’re simple to prep, hard to mess up, and great for busy weeknights. Plus, they look beautiful on the table, which is always a win.

Why This Recipe Works

Close-up detail: Melted mozzarella and cheddar blanketing slow cooker stuffed peppers in their final

Slow cooking gives peppers time to soften without falling apart, and it lets the flavors mingle from the inside out. The steam in the slow cooker keeps the filling moist and tender, especially when using lean meats.

Using uncooked rice means fewer steps and less cleanup, and it absorbs flavor as it cooks. A quick layer of sauce at the bottom prevents sticking and adds a little extra moisture.

Shopping List

Bell peppers (6) – Any color works; choose ones that stand upright.
Ground beef or turkey (1 to 1.25 pounds) – Choose 85–93% lean.
Uncooked long-grain rice (3/4 cup) – White rice cooks most reliably; see variations for brown rice.
Onion (1 small), finely diced
Garlic (3 cloves), minced
Tomato sauce (2 cups) – Divided for bottom of slow cooker and topping.
Diced tomatoes (1 can, 14.5 ounces), drained
Shredded cheese (1 to 1.5 cups) – Mozzarella, cheddar, or Monterey Jack.
Worcestershire sauce (1 tablespoon)
Italian seasoning (2 teaspoons)
Paprika (1 teaspoon)
Salt (1.5 teaspoons) and black pepper (1/2 teaspoon)
Olive oil (1 tablespoon)
Fresh parsley or basil for garnish (optional)
Red pepper flakes (optional, for heat)

How to Make It

Cooking process: Overhead shot of stuffed peppers nestled snugly in a slow cooker, fully cooked and

Prep the peppers: Slice off the tops and remove the seeds and membranes. If they wobble, shave a tiny slice off the bottoms so they stand upright.
Don’t cut through the pepper.
Mix the filling: In a large bowl, combine ground meat, uncooked rice, onion, garlic, half of the tomato sauce (1 cup), diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir until just combined. Don’t overmix; it can make the meat dense.
Base layer: Drizzle olive oil in the slow cooker and spread a thin layer of tomato sauce (about 1/2 cup) over the bottom.
This prevents sticking and adds moisture.
Stuff the peppers: Spoon the filling into each pepper, packing it gently. Leave a little room at the top for expansion. Arrange peppers snugly in the slow cooker.
Top with sauce: Spoon the remaining tomato sauce over the tops of the peppers.
This helps the rice cook and keeps the filling juicy.
Cook low and slow: Cover and cook on Low for 5–6 hours or High for 3–4 hours. Peppers should be tender when pierced, and the rice should be cooked through. If using turkey, ensure the internal temp reaches 165°F.
Add cheese: Sprinkle shredded cheese over the peppers during the last 15–20 minutes.
Cover and let it melt.
Finish and serve: Let the peppers rest for 5 minutes so the juices settle. Garnish with parsley or basil. Spoon extra sauce from the slow cooker over each serving.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave in 60–90 second bursts, or warm in a 300°F oven, covered, for 15–20 minutes. They also freeze well: wrap each pepper tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

If you plan to freeze, slightly undercook the peppers so they keep their shape after reheating.

Final plated dish: Restaurant-quality presentation of one halved stuffed pepper on a white ceramic p

Benefits of This Recipe

Hands-off cooking: Minimal prep, then the slow cooker does the work.
Balanced meal in one: Protein, veggies, and grains all in one tidy package.
Kid-friendly and customizable: Mild flavors by default, and easy to adjust seasoning or add cheese.
Budget-friendly: Uses pantry ingredients and stretches a pound of meat into six servings.
Great for meal prep: Reheats beautifully for lunches or quick dinners.

What Not to Do

Don’t overfill the peppers: The rice expands as it cooks; leave a little space at the top.
Don’t skip the sauce at the bottom: It prevents scorching and helps the rice steam.
Don’t use instant rice: It can get mushy in the slow cooker. Stick to regular long-grain white rice.
Don’t overcook on High: Peppers can collapse and the filling can dry out. Low is more forgiving.
Don’t forget seasoning: Underseasoned filling tastes flat.
Salt, herbs, and Worcestershire make a big difference.

Recipe Variations

Mexican-style: Swap Italian seasoning for cumin and chili powder. Add black beans, corn, and pepper jack cheese. Top with salsa and cilantro.
Turkey and spinach: Use ground turkey, fold in chopped fresh spinach, and season with garlic, thyme, and a squeeze of lemon before serving.
Italian classic: Use ground beef and sweet Italian sausage, add chopped basil, and finish with mozzarella and grated Parmesan.
Veggie-packed: Replace half the meat with finely chopped mushrooms and zucchini.
Sauté them first to remove moisture.
Brown rice option: Par-cook brown rice to about 75% done before mixing, or plan for a longer cook time and extra 1/4–1/3 cup sauce.
Low-carb: Swap rice for riced cauliflower. Reduce sauce slightly to avoid a watery filling, and cut cook time by 30–45 minutes.
Spicy kick: Add red pepper flakes or minced jalapeño to the filling. Use pepper jack or a sharp cheddar on top.

FAQ

Do I need to cook the rice before adding it?

No.

Use uncooked long-grain white rice and let it cook in the slow cooker. The sauce and steam provide enough liquid for it to soften and absorb flavor.

Can I use brown rice?

Yes, but brown rice takes longer. Par-cook it until just shy of tender, then add it to the filling, or extend cook time and add a bit more sauce to ensure it cooks through.

What if my peppers don’t fit upright?

Trim the bottoms slightly so they stand flat, or lay peppers on their sides and pack the filling in firmly.

You can also cut peppers in half lengthwise and arrange them like boats.

Can I make these ahead?

Absolutely. Assemble the stuffed peppers up to 24 hours in advance. Cover and refrigerate, then cook as directed, adding 15–30 minutes to account for the cold start.

How do I know when they’re done?

The peppers should be tender when pierced with a fork, and the rice should be soft.

If using poultry, check the center with a thermometer; it should read 165°F.

What sauce works best?

Plain tomato sauce works great, but you can also use marinara or a thick salsa for a different flavor profile. Avoid very thin sauces that make the filling watery.

Can I skip the cheese?

Yes. The peppers are flavorful on their own.

For a dairy-free finish, drizzle with olive oil and sprinkle with fresh herbs before serving.

How can I prevent soggy peppers?

Choose firm peppers, don’t overcook, and avoid overly thin sauces. If your slow cooker runs hot, stick to the Low setting and check early.

Is it okay to double the recipe?

If your slow cooker is large enough, yes. Keep peppers snug but not crammed.

You may need to add 15–30 minutes to the cook time for a fuller pot.

What should I serve with stuffed peppers?

They’re a full meal, but a crisp green salad, garlic bread, or roasted green beans pair nicely. A dollop of sour cream or a sprinkle of fresh herbs adds a bright finish.

Final Thoughts

Slow Cooker Stuffed Peppers deliver big comfort with minimal effort. The method is forgiving, the ingredients are flexible, and the results are consistently satisfying.

Whether you stick to the classic version or try a fun variation, you’ll get tender peppers, a hearty filling, and a warm meal that practically cooks itself. Keep a batch in the fridge for the week, or freeze a few for nights when you need dinner ready without thinking twice.