If you’re craving a comforting and hearty meal that feels like a warm hug, then you’re going to love this Crockpot Stuffed Peppers Recipe. Juicy bell peppers bursting with a savory blend of seasoned ground beef, tender rice, and rich tomato sauce slow-cooked to perfection in your crockpot create a deliciously hands-off dinner that’s perfect for busy days. The beauty of this dish lies in its simplicity and the depth of flavor that develops while cooking low and slow, making it my go-to weeknight favorite that always brings smiles to the dinner table.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward making a meal that’s not only colorful but packed with layers of flavor and satisfying textures. Each ingredient plays a special role—from the sweet bell peppers that serve as edible bowls to the fragrant Italian seasoning that ties everything together.
- Tomato puree: Using half of a 28-ounce can for the sauce creates a rich and tangy base to simmer in the crockpot.
- Italian seasoning: This blend adds aromatic herbs that bring depth and an Italian flair to the dish.
- Dried garlic powder: A little punch of garlic flavor without needing fresh cloves in the sauce.
- Dried onion powder: Enhances the sauce’s savoriness with subtle sweetness.
- Salt: Essential for balancing and bringing out all the flavors.
- Lean ground beef: Provides hearty protein and makes the filling wonderfully satisfying without being greasy.
- Chopped onion: Adds crunch and a lovely mild bite when mixed into the filling.
- Minced garlic: Fresh garlic gives the beef filling a bright, aromatic quality.
- Parboiled rice (uncooked): The rice soaks up flavors and helps bulk up the filling for a complete dish.
- Medium-large bell peppers: Any color works beautifully—these are your vessels for the tasty filling.
- Shredded mozzarella (optional): For those who love a melty cheesy topping to finish off the dish with a gooey, luscious touch.
How to Make Crockpot Stuffed Peppers Recipe
Step 1: Prepare the Sauce
Begin by mixing all the sauce ingredients—tomato puree, Italian seasoning, garlic powder, onion powder, and salt—in a medium measuring cup. This simple blend becomes the flavorful liquid that keeps the stuffed peppers moist as they slowly cook in the crockpot.
Step 2: Make the Filling
In a large bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and uncooked parboiled rice. Stir everything together until evenly mixed. This filling will become tender and infused with flavor after hours of slow cooking.
Step 3: Assemble the Peppers
Start by ladling a small amount of sauce into the bottom of your 6 to 7-quart crockpot. Tightly stuff each bell pepper with the beef and rice mixture until just below the rim. Place the peppers upright in the crockpot, allowing for slight stacking if necessary, but avoid overcrowding the lid. Pour the remaining sauce evenly over the top of the stuffed peppers. This ensures every bite is saucy and delicious.
Step 4: Slow Cook to Perfection
Cover the crockpot with its lid and cook on LOW for 5 to 6 hours, or if you’re short on time, on HIGH for 2 to 3 hours. The peppers will soften and the filling will cook through during this gentle simmer. If you want that irresistible cheesy finish, sprinkle shredded mozzarella on top and close the lid for an extra 5 minutes until the cheese melts perfectly. Serve your Crockpot Stuffed Peppers Recipe hot with some of the sauce ladled over each serving.
How to Serve Crockpot Stuffed Peppers Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil brightens the rich tomato sauce and adds a pop of color. If you love a little extra richness, a dollop of sour cream or a drizzle of extra virgin olive oil can elevate each serving beautifully.
Side Dishes
This dish pairs wonderfully with a simple green salad tossed in lemon vinaigrette or warm crusty bread to soak up every last bit of that luscious sauce. For heartier meals, roasted vegetables or garlic mashed potatoes are perfect companions that complement the flavors without overwhelming the stuffed peppers.
Creative Ways to Present
For a fun twist, try using colorful mini bell peppers as individual appetizers or serve the filling scooped out of the pepper and baked in ramekins topped with mozzarella. If you’re feeding a crowd, arranging the stuffed peppers on a large platter surrounded by fresh herbs makes for an inviting presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Stuffed Peppers Recipe keeps beautifully in the refrigerator for up to 3-4 days when stored in an airtight container. The flavors meld even more overnight, making the next day’s meal equally delicious.
Freezing
You can freeze stuffed peppers to enjoy later by wrapping them tightly in plastic wrap and then aluminum foil or placing them in a freezer-safe container. They stay at their best for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
For reheating, cover the peppers with foil and bake in a 350°F oven until warmed through, about 20-30 minutes. Alternatively, microwave individual servings covered on medium power to prevent drying out. Reheat with extra sauce to keep each bite moist and flavorful.
FAQs
Can I use other meats instead of ground beef?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute work well. Just keep an eye on cooking times, as leaner meats may cook a bit faster or require a touch more moisture.
Do I need to pre-cook the rice before stuffing the peppers?
No need! The recipe uses parboiled rice uncooked, which cooks perfectly inside the crockpot along with the meat and sauce, absorbing all the flavors as it cooks.
What types of peppers are best for this recipe?
Medium to large bell peppers of any color are ideal because they hold the filling well and become tender but not mushy. Feel free to mix red, yellow, orange, and green for a vibrant presentation.
Can I make this Crockpot Stuffed Peppers Recipe vegetarian?
Yes! Swap the ground beef for cooked lentils, quinoa, or a mix of sautéed mushrooms and vegetables. Use vegetable broth in place of beef to keep the sauce flavorful and savory.
How can I make the dish spicier?
Add chopped jalapeños or a pinch of red pepper flakes into the filling mixture. You can also use a spicier tomato sauce or sprinkle cayenne pepper for a nice kick that livens up the flavors.
Final Thoughts
This Crockpot Stuffed Peppers Recipe is a total game-changer when it comes to easy, satisfying meals that feel homemade with minimal effort. Whether you’re a busy parent, a meal prep enthusiast, or simply craving a dish full of comfort and flavor, these stuffed peppers deliver every time. Give it a try—you might just find yourself making it again and again as a new favorite in your recipe collection!
Print
Crockpot Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Stuffed Peppers recipe offers a comforting and flavorful meal featuring bell peppers stuffed with a savory mixture of lean ground beef, parboiled rice, and aromatic Italian seasonings, all slowly cooked in rich tomato sauce. Perfect for an easy, hands-off dinner, these stuffed peppers come out tender and juicy, ideal for family meals or meal prep.
Ingredients
Sauce Ingredients
- 14 oz tomato puree (use ½ of a 28-oz can)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon salt
- 14 oz tomato puree (use the other ½ of a 28-oz can)
Stuffing Ingredients
- 1 ½ pounds lean ground beef (at least 80% lean)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 ¼ cups parboiled rice (uncooked)
Additional Ingredients
- 6–8 medium-large bell peppers (tops sliced off and cores removed; any color; used 4 large and 4 smaller ones)
- Shredded mozzarella cheese (optional)
Instructions
- Make Sauce: In a medium measuring cup, combine tomato puree, Italian seasoning, garlic powder, onion powder, and salt. Mix thoroughly to create a well-seasoned tomato sauce base for the peppers.
- Prepare Filling: In a large bowl, mix together the lean ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, parboiled uncooked rice, and the remaining half of the tomato puree. Stir until all ingredients are evenly combined, forming the savory stuffing mixture.
- Assemble Peppers: Ladle a small amount of the prepared sauce into the bottom of a 6-7 quart crockpot. Tightly stuff each bell pepper with the filling, filling them just below the rim. Place the stuffed peppers upright in the crockpot. You may slightly stack them as long as the lid can close tightly without touching the peppers. Pour the remaining sauce evenly over the stuffed peppers to keep them moist and flavorful.
- Cook: Cover the crockpot with the lid. Cook on LOW setting for 5-6 hours or on HIGH setting for 2-3 hours, ensuring the filling is fully cooked and the peppers are tender. Before serving, optionally sprinkle shredded mozzarella cheese over the peppers, close the lid, and let the cheese melt for about 5 minutes. Serve the stuffed peppers hot with sauce from the bottom of the crockpot.
Notes
- Use parboiled rice as it holds up well during slow cooking and prevents mushy texture.
- Peppers of any color can be used; mix colors for vibrant presentation.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based ground meat alternative.
- If you prefer a thicker sauce, reduce the tomato puree or cook the sauce separately before adding.
- To reduce sodium content, adjust the salt quantities or use low-sodium tomato puree.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.
