If you are craving a comforting, hands-off dinner that fills your kitchen with irresistible aromas, then this Crockpot Stuffed Peppers Recipe is just what you need. Combining tender bell peppers stuffed with a flavorful blend of ground beef, rice, and herbs, all simmered slowly in a rich tomato sauce, this dish delivers warmth, color, and heartiness in every bite. It’s perfect for busy days when you want something homemade without standing over the stove, and it’s guaranteed to become a family favorite in no time.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to this Crockpot Stuffed Peppers Recipe’s success. Each component plays a role in creating layers of flavor and a beautiful presentation, from the vibrant peppers to the savory ground beef and fragrant seasonings.
- Tomato puree: 28 ounces split into two halves, it forms the luscious sauce that gently cooks the peppers and infuses them with tangy richness.
- Italian seasoning: A blend of herbs that adds an aromatic Mediterranean touch, pairing perfectly with the beef and tomato base.
- Dried garlic powder: Provides a subtle depth of garlic flavor without overpowering the filling.
- Dried onion powder: Enhances sweetness and complexity in the sauce and filling.
- Salt: Balances and brings out the natural flavors of all ingredients.
- Lean ground beef: At least 80% lean, it’s hearty and juicy, ensuring a satisfying protein element to the stuffed peppers.
- Medium onion: Finely chopped to meld seamlessly into the beef mixture, adding sweetness and texture.
- Fresh garlic cloves: Minced cloves bring freshness and a burst of flavor in the filling.
- Parboiled rice (uncooked): This rice cooks perfectly during the slow simmer, becoming tender without turning mushy inside the peppers.
- Medium-large bell peppers: Any color works beautifully, adding crunch and sweetness; tops sliced off and cores removed to make the perfect vessel.
- Shredded mozzarella (optional): For a melty, golden finish that adds creamy richness on top if you like.
How to Make Crockpot Stuffed Peppers Recipe
Step 1: Prepare the Sauce
Start by mixing all the sauce ingredients in a medium measuring cup. This simple tomato mixture, seasoned with Italian herbs, garlic, onion powder, and salt, will gently simmer and coat the peppers, infusing them with incredible flavor throughout cooking time.
Step 2: Make the Filling
In a large bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and parboiled rice. This mixture is the heart of your stuffed peppers—each ingredient adds taste and texture, ensuring the filling is moist and flavorful after hours in the crockpot.
Step 3: Assemble the Peppers
Pour a little sauce into the bottom of a 6-7 quart crockpot—a flavor base that prevents sticking. Next, stuff each hollowed pepper tightly with the beef and rice filling, filling just under the rim to allow for even cooking. Place the peppers upright inside the crockpot; a slight stacking is okay if needed, as long as they fit without the lid pressing on them. Then pour the remaining tomato sauce evenly over the peppers to keep everything luscious and moist while it cooks.
Step 4: Cook to Perfection
Set the crockpot lid securely and cook the peppers on LOW for 5-6 hours or on HIGH for 2-3 hours. The slow cooking melds flavors and tenderizes the peppers and filling beautifully. If you want a cheesy top, sprinkle with shredded mozzarella during the last 5 minutes of cooking, then close the lid until it melts into a gooey, irresistible layer. Finally, serve the peppers hot, spooning some of the rich sauce from the crockpot on the side.
How to Serve Crockpot Stuffed Peppers Recipe
Garnishes
To elevate the presentation and add fresh brightness, sprinkle chopped fresh parsley or basil over the cooked peppers. A light drizzle of olive oil or a dollop of sour cream can provide creaminess and balance the acidity of the tomato sauce. These little touches make the dish feel festive and extra inviting.
Side Dishes
This Crockpot Stuffed Peppers Recipe pairs wonderfully with a crisp green salad or roasted vegetables for a lighter accompaniment. Garlic bread or crusty bread is perfect for soaking up the flavorful sauce. For a heartier meal, creamy mashed potatoes or a side of steamed green beans make excellent complements to the robust stuffed peppers.
Creative Ways to Present
Try serving these stuffed peppers in individual shallow bowls for a rustic yet elegant look, letting the sauce pool around. Another fun idea is to top each pepper with a fried egg for brunch or an extra protein boost. You can also experiment with different types of cheese or sprinkle toasted pine nuts for added texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stuffed peppers to an airtight container and store in the refrigerator. They will keep well for 3 to 4 days, and the flavors often improve overnight as they meld even more.
Freezing
This recipe freezes beautifully. Wrap individual stuffed peppers tightly in plastic wrap or foil, or place in freezer-safe containers. They can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven. Cover with foil and bake at 350°F until warmed through, about 20-25 minutes, or microwave in 1-2 minute intervals. Adding a splash of water or extra sauce can help retain moisture while reheating.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even sausage can be great substitutions. Adjust cooking times slightly if needed, but these options add their own unique flavors to this Crockpot Stuffed Peppers Recipe.
What if I don’t have parboiled rice?
You can use regular long-grain rice, but parboiled rice is preferred because it holds its shape better during slow cooking. If using regular rice, you may want to reduce the cooking time or add a bit more liquid to prevent mushiness.
Can I prepare this recipe in advance?
Definitely! You can assemble the peppers the night before, then store them in the fridge. When you’re ready, just add the sauce and cook in the crockpot following the recipe steps.
What if my crockpot is smaller?
If your crockpot is smaller than 6-7 quarts, you can adjust the quantity of peppers accordingly or cook in batches. Make sure the lid closes tightly and that the peppers have enough space to cook evenly.
Is it necessary to precook the rice?
Nope! The uncooked parboiled rice cooks perfectly inside the stuffed peppers during the slow cooking process, absorbing all the delicious juices and flavors as it softens.
Final Thoughts
This Crockpot Stuffed Peppers Recipe is the kind of meal that feels like a warm hug on a plate—comforting, easy, and endlessly satisfying. Whether you’re feeding a crowd or whipping up dinner for yourself, putting these peppers in the crockpot means you get all the flavor and none of the fuss. I can’t wait for you to try this recipe and make it a regular fixture on your dinner table!
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Crockpot Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 5-6 hours on LOW or 2-3 hours on HIGH
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes
- Yield: 6-8 stuffed peppers (6 servings)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Stuffed Peppers recipe offers a comforting and flavorful meal made easy with a slow cooker. Tender bell peppers are stuffed with a savory mixture of lean ground beef, onions, garlic, Italian seasonings, and parboiled rice, then slow-cooked in a rich homemade tomato sauce. This set-it-and-forget-it dish is perfect for a hearty family dinner and can be topped with melted mozzarella cheese for added indulgence.
Ingredients
For the Sauce
- 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
For the Filling
- 14 oz tomato puree (use the other ½ of a 28-oz can)
- 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; a mix of sizes is fine)
- Shredded mozzarella cheese (optional for topping)
Instructions
- Make Sauce: In a medium measuring cup, combine 14 oz of tomato puree with Italian seasoning, dried garlic powder, dried onion powder, and salt. Stir well until all seasoning is fully incorporated.
- Prepare Filling: In a large bowl, mix together the remaining 14 oz of tomato puree, lean ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and uncooked parboiled rice. Make sure all ingredients are thoroughly combined to evenly distribute flavors.
- Assemble Stuffed Peppers: Ladle a small amount of sauce into the bottom of a 6-7 quart crockpot. Carefully stuff each bell pepper tightly with the beef and rice filling, filling until just below the rim. Stand the stuffed peppers upright in the crockpot, stacking slightly if needed but ensuring the lid can close without touching the peppers. Pour the remaining sauce evenly over the tops of the stuffed peppers.
- Cook: Cover the crockpot with the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Check to ensure the filling is fully cooked through and tender. If desired, sprinkle shredded mozzarella cheese on top of the peppers, close the lid, and cook for an additional 5 minutes or until the cheese has melted.
- Serve: Serve the stuffed peppers hot, spooning sauce from the bottom of the crockpot over the peppers for added flavor and moisture.
Notes
- Parboiled rice is recommended because it cooks evenly and absorbs flavors well in the crockpot.
- You can use any color bell peppers—red, yellow, green, or orange—for variety and sweetness.
- Adjust cooking times based on your crockpot’s heat settings and size; the filling must be fully cooked.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
