Slow Cooker Stuffed Bell Peppers

Introduction & Inspiration

Stuffed bell peppers are one of those timeless comfort meals that I always come back to. But once I tried making them in the slow cooker, I realized just how much easier—and tastier—they could be. These Slow Cooker Stuffed Bell Peppers are juicy, cheesy, and filled with savory goodness.

I love how the slow cooker allows the flavors to deepen while the peppers turn perfectly tender. It’s a hands-off recipe that’s ideal for busy days or when I just want a cozy meal waiting for me at dinnertime.

With just a few ingredients and minimal prep, these peppers come together effortlessly—and they always disappear fast at the dinner table.

Nostalgic Appeal

Growing up, stuffed peppers were a regular in our dinner rotation. My mom would fill them with rice, beef, and tomatoes, then bake them in the oven until the house smelled amazing. We’d scoop out the filling with a spoon, chasing every last cheesy bite.

This slow cooker version takes me right back to those memories, but with an updated twist. I don’t have to watch the oven or worry about anything drying out. Instead, the peppers slowly steam and simmer until they’re perfectly tender.

It’s a nostalgic dish that feels like home—just made even simpler with the help of modern convenience.

Homemade Focus

What I love most about this dish is how customizable and homemade it feels. You’re not relying on packaged sauces or frozen shortcuts. Everything starts fresh and ends with that hearty, home-cooked flavor.

The filling is a blend of browned ground meat, cooked rice, tomatoes, and seasonings. You can use turkey or beef, white or brown rice—it’s flexible and forgiving.

A generous sprinkle of cheese at the end adds that melt-in-your-mouth factor, and the parsley garnish brings a pop of color and freshness.

Whether I’m making this for my family or meal prepping lunches for the week, I always feel good knowing exactly what’s going into every bite.

Flavor Goal

My goal with these slow cooker stuffed peppers is to create a dish that’s satisfying, flavorful, and incredibly comforting. Each component brings something special to the mix.

The meat is savory and hearty. The tomatoes bring a little acidity and brightness. The garlic and onion deepen the flavor base, and Italian herbs tie it all together.

The bell peppers become tender but not mushy, and they soak up all those flavors from the filling. The cheese on top adds that perfect gooey finish that makes these impossible to resist.

When everything’s done, each bite tastes warm, rich, and balanced—exactly what I want in a stuffed pepper.

Ingredient Insights

Bell peppers are the base of this dish. I like using a mix of red, yellow, and green for color and flavor variety. Red is slightly sweet, while green is more savory.

Ground beef or turkey makes the filling hearty. Turkey is a leaner option, but beef brings extra richness. You can even use plant-based ground if you prefer.

Cooked rice stretches the filling and makes it more substantial. I use whatever I have on hand—white, brown, or even quinoa in a pinch.

Diced tomatoes add moisture and brightness. I drain them so the filling doesn’t become too soupy while cooking.

Onion and garlic are sautéed with the meat for a flavor-packed base. They give the filling depth and a homemade aroma that fills the kitchen.

Italian seasoning brings an herby touch with hints of basil, oregano, and thyme. It complements the tomato and meat flavors beautifully.

Salt and pepper are essential for balancing the dish. I season to taste before stuffing the peppers.

Shredded cheese—either cheddar or mozzarella—is the final touch. It melts over the top during the last few minutes, making every bite creamy and irresistible.

Fresh parsley adds color and freshness, making the dish feel vibrant and complete.

Essential Equipment

You’ll need a slow cooker, ideally 6-quart or larger, to fit the peppers standing upright.

A skillet is used to brown the meat and sauté the onions and garlic before mixing the filling.

A sharp knife and spoon help hollow out the peppers cleanly and neatly.

Mixing bowls, a wooden spoon, and tongs are useful for combining and handling everything with ease.

I also like to use kitchen shears to trim parsley quickly for garnish.

List of Ingredients (With Measurements)

4 large bell peppers (any color)
1 lb ground beef or turkey
1 cup cooked rice (white or brown)
1 can (15 oz) diced tomatoes, drained
1 small onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup shredded cheese (cheddar or mozzarella)
Fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat dry.

Set the hollowed peppers aside while you prepare the filling.

Step 2: Cook the Filling
In a skillet over medium heat, add the ground meat, chopped onion, and minced garlic.

Cook until the meat is browned and fully cooked. Drain any excess fat.

Step 3: Mix the Filling
Transfer the cooked meat mixture to a bowl.

Add the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Stir until everything is well combined.

Step 4: Stuff the Peppers
Carefully fill each bell pepper with the meat and rice mixture. Press down lightly with a spoon to pack it in.

Place the stuffed peppers upright in the base of your slow cooker.

Step 5: Cook
Pour a small amount of water (about ¼ cup) into the bottom of the slow cooker to help steam the peppers.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are tender.

Step 6: Add Cheese
In the last 15 minutes of cooking, sprinkle shredded cheese on top of each pepper.

Cover again and allow the cheese to melt completely.

Step 7: Garnish and Serve
Once done, carefully remove the peppers from the slow cooker using tongs or a wide spatula.

Garnish with freshly chopped parsley and serve warm.

Troubleshooting

Peppers still firm? Let them cook a bit longer, especially if they were particularly large or thick-walled.

Filling too dry? Add a tablespoon of tomato sauce or broth to the filling mix next time.

Too watery? Drain the tomatoes thoroughly and don’t overdo the water at the bottom of the slow cooker.

Cheese not melting? Leave the lid on tightly for the final 15 minutes. You can also broil them briefly in the oven if preferred.

Peppers won’t stand upright? Trim the bottoms slightly to level them without cutting a hole.

Tips and Variations

Use quinoa or cauliflower rice instead of traditional rice for a lower-carb version.

Mix in chopped spinach or zucchini for extra veggies in the filling.

Top with marinara sauce before serving for a saucier finish.

Try pepper jack cheese if you like a bit of spice.

Make it vegetarian by swapping the meat for cooked lentils, mushrooms, or plant-based ground.

Serving and Pairing Suggestions

Serve with crusty garlic bread to soak up the juices.

Pair with a simple side salad with balsamic vinaigrette for a light contrast.

Add a side of roasted potatoes or green beans for a hearty dinner plate.

Drizzle with sour cream or Greek yogurt for a creamy topping.

Sprinkle extra Parmesan cheese before serving for added richness.

Nutritional Information (Approx. Per Serving, Serves 4)

Calories: 390
Protein: 28g
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 24g
Fiber: 4g
Sugar: 6g
Sodium: 540mg
Cholesterol: 75mg

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Recipe Summary and Q&A

These Slow Cooker Stuffed Bell Peppers are a comforting, homemade classic made easy. Filled with savory meat, tender rice, and seasoned tomatoes, they’re cooked low and slow to perfection and finished with melty cheese.

Can I prep these in advance?
Yes! You can stuff the peppers and refrigerate overnight. Just pop them in the slow cooker the next day.

Can I freeze leftovers?
Absolutely. Let them cool completely, then wrap individually and freeze for up to 2 months.

Do I need to pre-cook the rice?
Yes, the rice should be fully cooked before mixing into the filling.

Can I cook them in the oven instead?
Yes! Bake at 375°F for 35–40 minutes in a covered baking dish.

How long do leftovers last?
Store in the fridge in an airtight container for up to 4 days. Reheat in the microwave or oven.

This recipe is everything I love in a slow cooker meal: hearty, flavorful, easy, and endlessly adaptable. Once you try it, I bet it’ll become a regular in your rotation too.