Who says stuffed peppers have to be a lot of work? Not me! These Crockpot Stuffed Bell Peppers are loaded with seasoned ground beef, rice, saucy tomatoes, and plenty of gooey mozzarella cheese.
And here's the kicker, there's no browning the beef or cooking the rice ahead of time! Just stuff those peppers, pop the lid on, and let your slow cooker work its magic. All that cheesy, saucy goodness with barely any effort? Now that's my kind of dinner!
What makes this recipe irresistible
- No precooking required! Skip browning the ground beef and cooking the rice. Everything goes into the peppers raw, saving you time and dirty dishes!
- A complete meal in one pepper. You've got your meat, rice, veggies, and cheese all tucked into one delicious little package.
- Big, bold flavor! Rotel tomatoes add a little zip, while pasta sauce, garlic, and Worcestershire sauce make every bite extra delicious.
- The slow cooker does the heavy lifting. A little prep in the morning, and dinner practically makes itself. Gotta love that!
- Cheesy goodness! Mozzarella is mixed right into the filling, then sprinkled on top for a melty, cheesy finish. Because a little extra cheese never hurt anybody!
Crockpot Stuffed Bell Peppers Recipe
Equipment
- 1 6 quart Crockpot
Ingredients
- 6 bell peppers any color
- 1 ½ lb lean ground beef
- 1 cup long-grain white rice uncooked
- 1 onion diced
- 2 cloves garlic minced
- 24 ounces pasta sauce
- 10 ounces Rotel undrained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups Mozzarella cheese freshly grated from the block
Instructions
- Spray the inside of a crockpot with non-stick cooking spray.
- Prepare the peppers by cutting off the tops and removing the ribs and seeds. Stand the peppers up in the prepared crockpot and set aside.
- In a large bowl, combine the ground beef, rice, diced onion, garlic, pasta sauce, Rotel tomatoes, Worcestershire sauce, salt, pepper, and half of the shredded cheese. Use your hands to mix the ingredients together until just combined-don't overwork it.
- Spoon the mixture evenly into each of the prepared peppers in the crockpot. Cover and cook on low for 6 hours or until the rice is tender and the ground beef reaches an internal temperature of 165 degrees F.
- Top each stuffed pepper in the remaining shredded mozzarella, and continue to cook for an additional 15 minutes, or until the cheese is melted.
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
The trick is not to overcook them! Bell peppers naturally release moisture as they cook, so some liquid in the bottom of your crockpot is perfectly normal. Choose firm, fresh peppers that stand upright, and check for doneness toward the end of cooking. You want them tender enough to cut with a fork, not falling apart!
Absolutely! I recommend freezing them after cooking and cooling completely. Wrap each pepper individually or store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The peppers will be a little softer after freezing, but they'll still taste delicious!
Yes, and it's a great way to get a head start on dinner! Prepare the peppers and mix the filling ahead of time, then store them separately in the refrigerator. When you're ready to cook, just stuff the peppers, arrange them in the crockpot, and you're good to go! I recommend prepping everything no more than 24 hours in advance.
Deb's top tip
Choose bell peppers that are similar in size so they cook evenly. Look for peppers with flat bottoms so they'll stand upright in the crockpot. Got a wobbly one? No worries! Just slice a tiny bit off the bottom to level it out, being careful not to cut through the pepper.
Nobody wants their stuffed pepper doing a belly flop and spilling all that cheesy goodness!
Test kitchen notes
Here's a little something I've learned making these stuffed peppers. Don't pack the filling too tightly! I know it's tempting to squeeze every last bit in there, but the rice needs room to expand as it cooks.
And when they're done, give them about five minutes to rest before serving. Those peppers get nice and tender in the crockpot, and a little patience makes them much easier to scoop out without falling apart. Because after waiting all day for dinner, nobody wants their stuffed pepper to fall apart before it hits the plate!
What to serve with crockpot stuffed bell peppers
These stuffed peppers are practically a meal all by themselves, but I never say no to a little something on the side! A warm slice of Garlic Bread is just the thing for scooping up that extra sauce, or the Cheesy Alfredo Cauliflower Casserole would add a rich, crunchy bite.
If you're feeding a hungry crowd, some buttery Dinner Rolls wouldn't hurt either. Nobody's leaving my table hungry!
More stuffed pepper recipes
If you love stuffed peppers, you're in the right place because I've got plenty more where this came from! My Stuffed Bell Pepper Casserole has all those yummy flavors without the fuss of stuffing peppers. Or, if you're craving the classic, my Old Fashioned Stuffed Bell Peppers are always a winner!
And don't forget about Bell Pepper Soup! It's hearty, cozy, and perfect when you're craving comfort food by the spoonful. Who knew one little bell pepper could inspire so many delicious dinners?
Let the crockpot do the work
Well, there you have it! All the goodness of homemade stuffed peppers without spending half the afternoon in the kitchen! I love a dinner that tastes like you fussed over it, even when the crockpot did most of the work!
Give this recipe a try, and don't forget to come back and let me know how it turned out. Leave a comment and a star rating, too! I love hearing what's cooking in your kitchen!
Deb Lafond says
Love stuffed peppers, but they are too much work! These look easy so I’m gonna try ‘em! They have all the ingredients in them that I like so they should be great. Their on the menu for tomorrow night!
Sue Turcsany says
I make stuffed bell peppers quite often with beef & rice filling, sometimes melted cheese on top, but always bake in the oven and never tried this in a crockpot. Your idea of mixing the mozzarella into the filling and adding rotel sounds delicious (the photo looks mouthwatering) -- Do the peppers hold their shape better this way as compared to the baked oven method? I might just give this a shot-- (since I still have a lot of garden bell peppers on the vine and want to used them up before we have a first frost). Will let you know how I liked them.
Jean M says
Not trying to win again lol! I love stuffed peppers but the stuffed peppers casserole won my heart well should say my stomach and taste buds.😍
Lois says
This is just a wonderful meal and really very easy to put together Something that is different than your usual meal that makes it so great and fun too. We love it.
Carol says
My husband has been asking for stuffed peppers for the longest time and I dislike the prep involved. I LOVE the thoughts of putting everything in raw and letting the crockpot do all the work. Thanks for the great idea. Guess I will be making these very soon.