Slow Cooker Stuffed Peppers Recipe (Guide)

Let’s talk about stuffed peppers-a classic dish that feels like a hug on a plate. They’re colorful, comforting, and versatile, making them perfect for family dinners, meal prep, or even a fancy weeknight meal that doesn’t take hours of work. But here’s the thing: traditional baked stuffed peppers can be a bit tedious, especially when you’re juggling other things in the kitchen. That’s where the slow cooker comes in.

Using a slow cooker for stuffed peppers is a total game-changer. Imagine waking up or coming home to tender, flavorful peppers that are perfectly cooked, with filling that’s moist, savory, and infused with herbs and spices. No oven babysitting required. The beauty of this method is that it allows the flavors to meld together slowly, creating a depth that’s hard to achieve with quick-cooking methods.

We’re going to go through everything: the recipe itself, ingredient list, step-by-step instructions, tips, swaps, and even some ways to customize your peppers so they’re uniquely yours. Let’s dive in.

Slow Cooker Stuffed Peppers Recipe

Here’s the ultimate slow cooker stuffed peppers recipe designed to be flexible, forgiving, and, most importantly, delicious. These peppers are stuffed with a hearty, savory mixture of ground meat, rice, aromatics, and spices, then simmered to perfection in a rich tomato sauce.

The result? Peppers that are soft but still hold their shape, a filling that’s moist but not mushy, and a flavor that’s packed with layers-savory, slightly sweet, and perfectly balanced. This recipe is a perfect canvas for anyone who loves comfort food but wants a convenient, hands-off cooking approach.

Ingredient List

Here’s what you’ll need to make around 6 stuffed peppers:

For The Peppers

• 6 large bell peppers (any color, but red, yellow, or orange are sweeter)
• Optional: 1 teaspoon olive oil for lightly coating peppers

For The Filling

• 1 pound ground beef, turkey, or chicken (can also use plant-based meat alternatives)
• 1 cup cooked rice (white, brown, or quinoa for a twist)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: ½ teaspoon smoked paprika or chili flakes for a subtle kick

For The Sauce

• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 teaspoon Worcestershire sauce (optional but adds depth)
• 1 teaspoon sugar (balances acidity)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Instruction Guide

Cooking stuffed peppers in a slow cooker is surprisingly simple. Here’s a step-by-step guide:

1. Prepare The Peppers

   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • If desired, lightly brush the outside with olive oil to help keep them tender and shiny.

2. Cook The Filling

   • In a skillet over medium heat, sauté onions and garlic until fragrant and translucent.
   • Add the ground meat and cook until browned, breaking it apart with a spoon.
   • Stir in cooked rice, herbs, and half of the shredded cheese. Season generously with salt and pepper.

3. Prepare The Sauce

   • In a bowl, mix diced tomatoes, tomato sauce, Worcestershire sauce, sugar, and any optional spices.

4. Assemble The Peppers

   • Stuff each pepper with the meat and rice mixture. Don’t overpack-they should be full but still allow the filling to expand.
   • Pour a little tomato sauce into the bottom of the slow cooker to prevent sticking.
   • Place peppers upright in the slow cooker, then pour the remaining sauce over the top.

5. Cook Slowly

   • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
   • Peppers should be tender but still intact, and the filling should be fully cooked.

6. Add Cheese And Serve

   • About 15-20 minutes before serving, sprinkle the remaining cheese on top and let it melt.
   • Serve warm with extra sauce spooned over the top.

Ingredient Swaps

Life happens, and sometimes you don’t have exactly what a recipe calls for. Here are some easy swaps:

• Meat: Ground turkey, chicken, sausage, or plant-based crumbles work beautifully.
• Rice: Try quinoa, couscous, or even cauliflower rice for a low-carb option.
• Cheese: Any melty cheese works-Monterey Jack, pepper jack for spice, or vegan cheese alternatives.
• Tomatoes: Use crushed tomatoes or fresh diced tomatoes if canned isn’t available.
• Spices: Switch oregano and basil with Italian seasoning, thyme, or smoked paprika for different flavor profiles.

Helpful Tips

• Choose the right peppers: Look for firm, tall peppers that can stand upright. Bell peppers with flatter bottoms are easier to place in the slow cooker.
• Pre-cook rice or grains: This ensures the filling isn’t undercooked or dry.
• Avoid overfilling: Leave a little space for expansion so the filling doesn’t overflow.
• Layer flavor: Don’t just season the meat-taste the sauce and filling separately to adjust for seasoning.
• Prevent sticking: A thin layer of sauce or oil at the bottom of the slow cooker prevents peppers from sticking.
• Check tenderness: Slow cookers vary-check peppers an hour before expected cooking time if unsure.

Customization Ideas

Stuffed peppers are like a blank canvas-you can get creative:

• Mediterranean Style: Add olives, feta cheese, and sun-dried tomatoes.
• Tex-Mex Twist: Use black beans, corn, taco seasoning, and cheddar cheese.
• Italian-Inspired: Include cooked pasta in the filling, Parmesan cheese, and Italian herbs.
• Breakfast Peppers: Fill with scrambled eggs, sausage, and a sprinkle of cheese.
• Vegan Delight: Replace meat with lentils, mushrooms, or crumbled tofu, and use dairy-free cheese.

FAQs

Can I Use Frozen Peppers For Slow Cooker Stuffed Peppers?

Yes, you can use frozen peppers, but it is recommended to thaw them first to ensure even cooking. Using frozen peppers directly may result in a longer cooking time and slightly softer texture.

What Type Of Meat Works Best For Stuffed Peppers In A Slow Cooker?

Ground beef, ground turkey, and ground chicken are all excellent options. You can also use Italian sausage or a combination of meats to add extra flavor. Choose lean meats to reduce excess fat and grease.

Can I Make Stuffed Peppers Vegetarian In A Slow Cooker?

Absolutely. Substitute the meat with plant-based proteins like lentils, quinoa, beans, or a meat substitute. Add vegetables such as mushrooms, zucchini, or carrots to enhance flavor and texture.

Do I Need To Precook The Rice For Slow Cooker Stuffed Peppers?

It depends on the recipe. Some recipes call for pre-cooked rice to ensure the peppers cook evenly and the filling isn’t underdone. Others use uncooked rice, which will absorb liquid from the sauce during cooking.

How Long Should Slow Cooker Stuffed Peppers Cook?

Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The exact time may vary depending on the size of the peppers and the filling ingredients. Peppers should be tender but not mushy.

Should I Cover The Slow Cooker While Cooking Stuffed Peppers?

Yes, always cover the slow cooker. Covering traps moisture and heat, ensuring the peppers cook evenly and the filling stays juicy.

Can I Freeze Stuffed Peppers Before Or After Cooking?

You can freeze stuffed peppers both before and after cooking. If freezing uncooked, wrap them tightly and store for up to 3 months. If freezing cooked, allow them to cool completely, then store in airtight containers for up to 2 months.

What Sauces Or Liquids Are Recommended For Slow Cooker Stuffed Peppers?

Tomato sauce, diced tomatoes, marinara, or a mixture of broth and tomato paste works well. The liquid helps keep the filling moist and prevents the peppers from drying out during long cooking.

How Do I Prevent Stuffed Peppers From Becoming Too Soft In A Slow Cooker?

Use firmer varieties of peppers, avoid overfilling the slow cooker, and cook on low rather than high heat. You can also cook for a shorter time if your peppers are smaller or thinner-walled.

Can I Add Cheese To Slow Cooker Stuffed Peppers?

Yes, cheese can be added either inside the filling or sprinkled on top during the last 15-30 minutes of cooking. Cheeses like mozzarella, cheddar, or Parmesan work well and add creaminess and flavor.