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Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

These Slow Cooker Stuffed Bell Peppers feature tender bell peppers filled with savory beef, rice, onions, and Italian herbs, all simmered in a rich tomato sauce. They’re hearty, easy, and the ultimate weeknight comfort meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 14 oz tomato puree use ½ of a 28-oz can
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
For the Stuffed Peppers
  • 14 oz tomato puree use the other ½ of a 28-oz can
  • 1½ 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
  • 1¼ cups parboiled rice uncooked
  • 6 –8 medium-large bell peppers tops sliced off and cores removed (any color works—red and yellow are sweetest!)
To Top
  • Shredded mozzarella cheese optional

Method
 

  1. Mix the Sauce:
  2. In a small bowl, whisk together 14 oz tomato puree, Italian seasoning, garlic powder, onion powder, and salt. Set aside.
  3. Prepare the Filling:
  4. In a large mixing bowl, combine the ground beef, remaining tomato puree, chopped onion, minced garlic, Italian seasoning, salt, and uncooked rice. Mix with your hands or a sturdy spoon until evenly combined.
  5. Stuff the Peppers:
  6. Fill each hollowed-out bell pepper with the beef and rice mixture. Pack it gently—don’t overfill, as the rice will expand while cooking.
  7. Assemble in the Slow Cooker:
  8. Pour about half of the sauce mixture into the bottom of your slow cooker. Arrange the stuffed peppers upright in the pot, then pour the remaining sauce over the top.
  9. Cook Until Tender:
  10. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the peppers are fork-tender and the filling is cooked through.
  11. Add Cheese (Optional):
  12. If using mozzarella, sprinkle it over the peppers during the last 10 minutes of cooking. Cover again to let it melt.
  13. Serve:
  14. Serve warm, spooning some of the tomato sauce over each pepper. Garnish with fresh herbs or parmesan, if desired.

Notes

  • Active Time: 20 minutes
  • Passive Cooking Time: 6–7 hours (low) or 3–4 hours (high)
  • You can use ground turkey or sausage instead of beef.
  • Parboiled rice works best—it cooks evenly without turning mushy.
  • For smaller slow cookers, trim the bottoms of the peppers slightly so they stand upright.