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Crock Pot Stuffed Peppers

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Making Crock Pot stuffed peppers is easy and fun! This is a great family friendly meal that everyone will devour! This is a great meal prep recipe as well!

Pin showing that the finished crock pot stuffed peppers are ready to eat with title across the top.

If you’ve ever made stuffed peppers or stuffed pepper soup I don’t have to tell you how delicious the end result will be. On the other hand, if you’ve never made Crock pot stuffed peppers you are missing out.

This method of making stuffed peppers, with the slow cooker, takes all of the monitoring out of the process. You don’t have to worry about overcooking the peppers, or burning anything. There’s no oven to worry about!

Stuffed peppers are a great dinner recipe that doubles as a meal prep recipe for lunch. You can make as man as you can fit into your slow cooker and then heat them up throughout the week!

A close up of the finished slow cooker stuffed peppers ready to eat.

I don’t usually make these too far in advance that I’d need to freeze them, the peppers don’t hold up well to freezing once they’re cooked!

Here’s what you’ll need to make Crock Pot stuffed peppers:

This recipe for stuffed peppers in the slow cooker uses, bell peppers, onions, ground beef, garlic, cooked rice, shredded cheese, pasta sauce, chopped tomatoes, and some water!

There’s nothing complicated here. You can use whatever color bell peppers you want, I usually grab medium sized ones that stand up on their own. Another thing to keep in mind is that you can use whatever kind of ground meat you like. If you have chicken or turkey on hand you can use that!

A top down look at the finished crockpot peppers ready to eat.

How to make slow cooker stuffed peppers:

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.

Stir in the rice, 1-1/2 cups cheese, sauce and tomatoes. Spoon rice mixture into peppers. Transfer to a 5 to 6 qt. slow cooker. Pour water around bottoms of peppers.

Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese and cover for a few minutes to melt cheese. 

Here's a close up of the finished stuffed peppers ready to eat.

What kind of Crockpot should I use for this recipe?

This recipe can be made in smaller slow cookers if you prefer. If you are doubling the recipe or even tripling it to feed a crowd you’ll need a bigger Crockpot.

I usually double the recipe and make it in a 6 or 8 quart slow cooker. These are some good options!

Looking for more delicious slow cooker recipes?

If you like cooking tasty meals in your slow cooker you’ll love these easy and delicious Crockpot meals!

My family loves Slow Cooker Chili Mac, Super Easy Nacho Chicken And Rice, Slow Cooker Beef Stew, Crock Pot Honey Garlic Chicken Wings, Sweet and Sour Meatballs, Sprite Chicken Wings, Crockpot Beef Roast, Mouthwatering Slow Cooker Beef Ribs, and How To Make Orange Chicken in the Crockpot!

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Printable Crock Pot Stuffed Peppers Recipe

A top down look at the finished crockpot peppers ready to eat.

Crock Pot Stuffed Peppers

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Making Crock Pot stuffed peppers is easy and fun! This is a great family friendly meal that everyone will devour! This is a great meal prep recipe as well!

Ingredients

  • 4 medium bell peppers (try to find ones that can stand up on their own)
  • Small onion chopped
  • 1 pound ground beef
  • 1 clove garlic minced
  • 1 ½ cups cooked rice
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 15 oz jar pasta sauce
  • 8 oz can chopped tomatoes, undrained
  • 1 cup water

Instructions

  1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
  2. Stir in the rice, 1-1/2 cups cheese, sauce and tomatoes. Spoon rice mixture into peppers. Transfer to a 5 to 6 qt. slow cooker. Pour water around bottoms of peppers.
  3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese and cover for a few minutes to melt cheese.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 354Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 78mgSodium 496mgCarbohydrates 19gFiber 2gSugar 5gProtein 25g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

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