These Slow Cooker Stuffed Peppers are made with beef and rice in a savory marinara sauce. They are easily made in the slow cooker for a comforting dinner the whole family will enjoy.
Whether it be the classic stuffed pepper recipe, stuffed pepper soup or even a twist like taco meatloaf stuffed peppers, you can’t beat the flavor of peppers and beef!
Why this recipe works
For my Crockpot Stuffed Peppers Recipe, I use a marinara sauce. I’ve made them with a sweetened diced tomato sauce, salsa for the sauce, and a ketchup brown sugar topping. I really like the way these stuffed peppers are with the marinara sauce. The beef, rice, and bell peppers tasted great, making the perfect meal.
Not to mention, this cooking method takes the guesswork out of making stuffed peppers a healthy meal, especially when you need one of those easy weeknight meals on the fly.
Recipe Ingredients
- Bell peppers – I love green bell peppers in this recipe though any color will work. If your bell peppers are very large you may need to use less than five. Be sure to save and chop the bell pepper tops and stir them into the filling
- Ground beef – In this recipe, I brown and crumble the meat, this makes for a loose filling, not a meatloaf-style stuffed bell peppers.
- Rice – Leftover cooked rice works well in this stuffed peppers recipe.
- Onion – Diced white onion adds flavor and heartiness to the crock pot stuffed peppers.
- Marinara – I choose to use marinara instead of tomato sauce or diced tomatoes; marinara sauce (or spaghetti sauce) already has a great flavor base to start with. You can use homemade marinara sauce if desired.
- Seasonings – Salt, pepper, thyme and oregano is all you need!
Step-by-Step Directions
Step One – Brown the ground beef in a large skillet on the stove top and drain.
Step Two – Add the savory ground beef, cut up bell pepper tops, rice, 1 cup of the marinara sauce, onion, salt, garlic powder, thyme, and oregano to a medium sized bowl. Stir.
Step Three – Stuff the peppers with the filling you just made.
Step Four – Add the remaining marinara sauce and remaining ingredients from the meat mixture to the bottom of the slow cooker.
Step Five – Add the stuffed peppers in the slow cooker. I try not to let them rest on the sides of the slow cooker, but most of the time they end up falling over later.
HowStep Six – Cover and cook stuffed peppers on LOW for 5 hours without opening the lid during the cooking time. Serve with suggestions below and enjoy!
How to serve
- These can certainly be considered a full meal in one pepper, but if you’re looking to add a bit more to it, you can create a few appetizers like cauliflower bites, sauteed zucchini bites, or a chickpea salad.
- When it comes to toppings, you can try a variety of ideas such as a dollop of sour cream, diced tomatoes, salsa, bacon bits, or a dash of fresh parsley.
- As for seasonings, you can always add a dash of Italian seasoning and/or black pepper.
Recipe FAQs
Use soy crumbles instead of beef, or a can of pinto beans. Another option is adding extra veggies such as chopped squash or asparagus to the rice mixture.
Try one of these meat options instead of ground beef if you prefer: ground chicken, ground turkey, ground pork, or ground Italian sausage.
Stuffed peppers often have cheese on top. Though adding shredded cheese is optional. If you want a cheese fix, add about two tablespoons of shredded mozzarella cheese to each pepper 10 minutes before the cooking time is up. Pepper Jack also makes a great topping option (sounds yummy).
Add any remaining peppers to an airtight container or tupperware dish and keep them in the fridge for up to 4 days. You can reheat them in the oven until warm throughout.
Raw meat in stuffed peppers does work well, but you will end up with more of a meatloaf texture than a crumbly filling.
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Slow Cooker Stuffed Peppers {Beef and Rice}
Ingredients:
- 1 lb. ground beef
- 5 bell peppers tops cut off and diced for filling
- 1 1/2 cups cooked rice can be leftover rice
- 24 oz. jar marinara sauce, divided
- 1 small white onion diced
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano tarragon works well too
Instructions:
- Brown the ground beef in a skillet on the stove top. Drain.
- Add the beef, cut up bell pepper tops, rice, 1 cup of the marinara sauce, onion, salt, garlic powder, thyme and oregano to a medium sized bowl. Stir.
- Stuff the peppers with the filling you just made. If there is any leftover filling add it to the bottom of the slow cooker.
- Add remaining marinara sauce to the slow cooker.
- Add the stuffed peppers in the slow cooker. I try not to let them rest on the sides of the slow cooker, but most of the time they end up falling over later.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
How to Video:
Sarah’s Notes:
- Stuffed peppers often have cheese on top, though adding cheese is optional.
- If you want a cheese fix, add about 2 tablespoons of shredded mozzarella cheese to each pepper 10 minutes before the cooking time is up.
- Ground turkey
- Ground chicken
- Ground Italian sausage
- Use soy crumbles instead of beef
- Or a can of pinto beans
- Or add extra veggies such as chopped squash or asparagus to the rice mixture.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Joanne iorio says
Can the stuffed peppers be frozen once cooled
Sarah Olson says
Yes, they freeze and thaw well.
Jeanne says
This is the recipe for stuffed peppers I’ve been searching for. Thank you!
Sheri says
I have 2 questions: First, can I use a slow cooker liner for this recipe? And second, can I cut the peppers in half before stuffing them, rather than cutting off the tops? TIA!
Jolene Fussell says
Thank you for the recipe. I lost my Mother in January this year and this dish is a childhood favorite. I’m delighted to make the dish. Mom always used raw beef, uncooked rice, all the veggies and seasoning in this recipe but she used tomato juice instead of marinara sauce. Baked in oven on 350° for 35 to 45 minutes. We would splith the pepper in half and pour more tomato juice. We always looked forward to this meal. Thank you for sharing. God bless!
Anonymous says
My mom used raw beef and uncooked rice as well but used tomato soup
Donna says
I lost my mom a year ago and she was a wonderful cook and loved to cook. I however did not inherit that gene, I don’t like to cook never have. I have moved back home to take care of my dad. With all this COVID stuff I have been working from home and the slower cooker has become my friend. I found this and first time EVER making stuff peppers and they turned out so good. The only thing for me was the marina sauce it was a little to spice hot for my dad. He is a survivor of mouth cancer and anything with a little heat he can’t eat. The next time I made them I use spaghetti sauce he loved them. Y’all just don’t know how much this website has helped me!
Sarah Olson says
Awe. It’s nice to have you here.
PennyZ says
I would definitely try cooking stuffed peppers in my slow cooker. I used to brown the hamburger before stuffing, but I now mix the meat, herbs, spices, and an egg – as though for a neat loaf– and do NOT cook prior to stuffing the pepper. They come or delicious! So… I am wondering about slow cooker cooking time if I prepared them that way. Do you think the peppers would hold up with a longer cooking time? Thanks for any thoughts on this.
Sarah Olson says
Hi Penny! I do this sometimes, here is another recipe that is similar to what you are describing. I cook on low for 5 hours without opening the lid during the cooking time. https://www.themagicalslowcooker.com/taco-meat-loaf-stuffed-peppers/
Rozene says
5 hour is a long time for cooked ground beef. I agree
Courtney says
Just finished this recipe. It tasted great. I cooked them in the crock pot on high. I used tomatoe sauce and added extra spices, as I did not have marinara. Will definitely cook them again. Thank you!
Mary Bikakis says
Can you use tomato sauce instead of marinara sauce
Sarah Olson says
You can but you will need to add salt, pepper and seasonings to it.
Maddie. W says
This recipe tasted great!! I cut my peppers in half so it is easier for my kids to eat. The recipe turned out fantastic. I froze the leftovers and gave them to my father in law and he really enjoyed them. I have made this recipe with chicken and beef it tastes great either way. I added corn when I made it with chicken.
Thank you.
Rita Rippon says
I made your recipe for Taco Meat Loaf stuffed bell peppers which was outstanding!! I will try this one as well. Being stuck here at home right now, I have tried several of your crock pot recipes! Keep them coming!
Sue Mayer says
Made this recipe tonight for dinner.
YUMMY!!! It’s a keeper….
Pat Whyte says
I have green peppers from my garden. I mix ground beef, cooked rice, seasonings, and some tomato sauce. ( beef is raw ). I fill peppers and freeze them. When ready to use, I put as many as I want into crockpot with a little tomato sauce on top. Cook on low 6 to 8 hrs. Sometimes on high. You can tell when they are done. In the winter, when peppers are 2.00 a piece mine are in the freezer. Ready to cook.
Sarah Olson says
Such a great idea. I batch cook things for my mom and grandpa, they would LOVE this.
DEBRA says
I like this idea I always cook then freeze, good idea!