Slow Cooker Beef and Rice Stuffed Peppers
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5 from 2 votes

Slow Cooker Beef and Rice Stuffed Peppers

Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: beef and rice stuffed peppers
Servings: 5
Calories: 303kcal
Author: Sarah Olson



  • 1 lb. ground beef
  • 5 bell peppers tops cut off and diced for filling
  • 1.5 cups cooked rice can be leftover rice
  • 24 oz. jar marinara sauce, divided
  • 1 small white onion diced
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • ½ tsp. dried thyme
  • ½ tsp. dried tarragon oregano works well too


  • 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 tarragon 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.



Calories: 303kcal | Carbohydrates: 31g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 971mg | Potassium: 1056mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4355IU | Vitamin C: 164mg | Calcium: 62mg | Iron: 5mg