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Slow Cooker Stuffed Peppers

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I’m so excited to get back to using my slow cooker!  I love preparing dinner in the morning and not having to think about it all day.  In the fall, I use my slow cooker to free up some time during the day so I can get outdoors and do some fall gardening.  I have beds to clean out, perennials to trim back and bulbs to plant, so having dinner taken care of is wonderful.  When you are harvesting the last crop of vegetables out of your home garden, your slow cooker is great for cooking soups and other comforting meals.

#SlowCooker Stuffed Peppers make a great weeknight meal! #dinner #crockpot

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We were blessed that our garden produced a lot of peppers this year.  Fresh peppers are so delicious and at our house I use them in veggie platters, chili, soups, omelets and my family’s favorite Slow Cooker Stuffed Peppers.  These peppers cook all day in the slow cooker, stuffed with beef, brown rice, tomatoes and a tasty blend of spices and cheese.  When these are finished cooking, the peppers are perfectly tender and the filling is melt in your mouth delicious.  Serve these warm peppers with a fresh salad and some crusty, buttered bread for a cozy dinner any time of the week.  You can even use a variety of colored bell peppers for a slightly different flavor.  What’s cooking in your slow cooker this fall?

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Slow Cooker Stuffed Peppers

Ingredients

  • 6-8 large bell peppers
  • 1 lb. 80 % lean ground beef, uncooked
  • 1 cup instant brown rice, uncooked
  • 1 small onion, finely chopped
  • 1 egg
  • 15 oz. crushed tomatoes
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1 tsp. seasoned salt
  • 1/4 tsp black pepper
  • 1 cup Mozzarella cheese, shredded plus more for topping
  • 1 cup beef stock
  • 1/2 tsp. salt

Instructions

  1. Wash your peppers well and set aside.
  2. In a medium sized mixing bowl, combine the beef, rice, 1/2 of the crushed tomatoes, egg, seasoned salt, black pepper, chili powder, cumin, garlic powder, Mozzarella cheese and onion and mix well.
  3. Cut the tops off of the peppers and scrape out the membranes and seeds.
  4. Stuff the peppers and arrange in the slow cooker.
  5. In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt.
  6. Pour in the bottom of the slow cooker.
  7. Cover and cook on high for 6 hours or on low for 9 hours.
  8. During the last 5 minutes, top with Mozzarella cheese if desired and cover until melted.
  9. Serve warm with a fresh salad and crusty bread.
  10. Serves 6-8.
  11. * This recipe can be doubled if you want to fill your larger slow cooker to feed a larger group of people.
  12. Enjoy!
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Comments

    • Shannon says

      Hi Max! I’ve never made this without the instant rice. I’m not sure regular brown rice would cook through… Maybe cook the rice half way and then add it to the mixture to prepare after it’s cooled a bit?? Sorry I couldn’t be more helpful. Maybe I will experiment with the regular rice the next time I make them. Let me know how it turns out if you do try it! 🙂

  2. Tabitha says

    I made this today and they were absolutely delicious! Even the kids gobbled them right up. I made 5 big peppers and there is none left.

    • Shannon says

      I am so happy you and your family liked them Tabitha! Thanks so much for letting me know 🙂 I hope you are having a great week!

  3. Jessica says

    Made these tonight to rave reviews. I am always looking for good slow cooker recipes The perfect thing to put on in the morning then have a busy Sunday of church, visiting my father and errands. I switched to mozzarella out for colby as a personal preference. Also I cut my peppers in half and fill the halves. More filling less peppers. Will put them into the rotation.

    • Shannon says

      Hi Jessica! I am so happy you liked this! It’s one of my favorite Slow Cooker Meals! I should try cutting them in half too because my kiddos love the filling more than the peppers:)

  4. Teresa says

    Hi Shannon….I made this recipe for the slow cooker stuffed peppers yesterday, and they were amazing! My husband and I both loved them. Very flavorful, moist, easy, and simply delicious.
    Thank you again, for another great recipe! :o)

  5. Jennifer says

    Hello, I am going to try there tomorrow night for dinner. Never had them in beef stock, always a red sauce. I have heard people say it isn’t good in brown sauce, not anyone on here. I think I should try them though to see for myself. Thank You for sharing
    Jennifer recently posted…Project Parade Link Up Party Week 2My Profile

    • Shannon says

      Hi Jennifer! The meat filling is actually mixed with the rice and crushed tomatoes and beef stock. The remaining crushed tomatoes and beef stock that isn’t used in the pepper filling is then added to the bottom of the slow cooker to keep them moist as well. It’s not really a sauce at the bottom. I hope you like them:)

  6. Colleen says

    Silly question can you buy a can of crushed tomatoes? If not do you recommend buying diced tomatoes then mushing them? Using pasta sauce? Or fresh tomatoes-if this how many tomatoes would you recommend? Thank you!

    • Shannon says

      Hi Colleen! Yes, you can buy a can of crushed tomatoes. They usually are 28 oz. cans. I know some people like to use pasta sauce in their stuffed peppers too. If you do that, then just eliminate the extra spices, because the pasta sauce will already have some. I hope this helps:)

  7. CookerC says

    I have made these a few times now and they are delicious!! So easy to prepare and they come out perfect every time. I have a very busy job so making dinners during the week is a struggle. It’s a pleasure to come home from work to the aroma of these throughout the house. Great winter comfort food and this is definitely my go-to recipe for stuffed peppers. Thanks for sharing this!

    • Shannon says

      Thank you so much! I am so happy you are enjoying these. It is nice to come home after a long day and have your house smell like you have been cooking in the kitchen all day instead. I hope you are having a wonderful week!

    • Shannon says

      Thanks for stopping by Kristin! I hope you like the peppers this way- I never do them in the oven anymore because these are so simple:)

  16. Shawna says

    I have never thought of doing them in a crock pot. I bet they turn out so moist. I will definitely be doing this. Visiting you from What you do this Weekend.
    I would love to see you join our Four Seasons Blog Hop on Thursdays. Hope to see you there.

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