If you’re looking for a comforting, hands-off meal that packs a flavorful punch, this Slow Cooker Beef and Rice Stuffed Peppers Recipe is an absolute game-changer. I love how the slow cooker melds the juicy beef, tender rice, and sweet bell peppers together into a cozy dish you’ll want to make again and again. Plus, it’s perfect for busy days when you want dinner waiting for you without constant fuss. Stay with me — I’ll walk you through everything you need to know to nail this recipe and wow your family.
Why You’ll Love This Recipe
- Easy Slow Cooker Meal: Just prep, stuff, and let it cook all day without hovering over the stove.
- Balanced Comfort Food: You get protein, veggies, and grains all in one satisfying stuffed pepper.
- Versatile and Customizable: Swap out herbs or use different bell pepper colors to keep it fresh every time.
- Great for Meal Prep: Makes awesome leftovers that reheat well for easy lunches or dinners later in the week.
Ingredients You’ll Need
I’ve found that using fresh, quality ingredients really makes the flavors sing in this Slow Cooker Beef and Rice Stuffed Peppers Recipe. You don’t need a million things—just a handful of simple staples you probably already have, plus those vibrant bell peppers for that classic pop of color and sweetness.
- Ground beef: I like to use 80/20 for flavor and juiciness, but leaner beef works too if you prefer.
- Bell peppers: Choose sturdy ones that can stand upright; red, yellow, or green all work beautifully.
- Cooked rice: Leftover rice is perfect here—it keeps the filling from getting mushy.
- Marinara sauce: Pick a good-quality jarred sauce or homemade if you have it; it brings all the filling ingredients together.
- White onion: Adds a nice subtle sweetness and texture once cooked down.
- Salt: Enhances all the flavors—don’t skip it but be mindful to season tastefully.
- Garlic powder: I love this for a controlled garlic flavor without overpowering the dish.
- Dried thyme and oregano (or tarragon): These herbs lift the whole recipe with their earthy, savory notes.
Variations
One of the things I adore about this Slow Cooker Beef and Rice Stuffed Peppers Recipe is how easy it is to make it your own. I often switch up the herbs or try different cheeses for a personal spin. Feel free to get creative—it’s a forgiving recipe!
- Use ground turkey or chicken: When I want a lighter option, swapping in turkey makes this just as tasty (and extra lean).
- Add cheese: Mix shredded mozzarella or cheddar into the filling or sprinkle on top in the last 15 minutes of cooking for a gooey finish.
- Spice it up: Toss in some crushed red pepper flakes or a dash of smoked paprika for a little kick my family loves.
- Try different grains: Quinoa or cauliflower rice can be great substitutes if you’re aiming for gluten-free or lower carb.
How to Make Slow Cooker Beef and Rice Stuffed Peppers Recipe
Step 1: Brown the Beef for Maximum Flavor
Start by browning your ground beef in a skillet over medium heat until it’s fully cooked and no longer pink, about 6–8 minutes. This step is key—I learned the hard way that skipping the browning results in a less flavorful, sometimes greasy filling. Drain off any excess fat to avoid a soggy mix later. The beef forms the hearty base of your filling, so take your time here!
Step 2: Mix the Filling Together
In a medium bowl, toss the browned beef with your diced bell pepper tops, cooked rice, diced onion, salt, garlic powder, thyme, oregano, and 1 cup of the marinara sauce. Stir everything gently but thoroughly so the flavors meld. I like to taste a little bit of the mixture at this stage—if it seems like it needs more seasoning, trust your instincts. This mix will stuff the peppers and make the whole dish sing.
Step 3: Stuff and Arrange Your Peppers
Fill each hollowed bell pepper with the beef and rice mixture, packing it in a bit without overstuffing (you don’t want it spilling out during cooking). If you have leftover filling, add it to the bottom of your slow cooker—that way, none of the deliciousness goes to waste. Place the stuffed peppers upright inside the slow cooker; I try not to lean them against the sides, but honestly, they tend to tip a bit as they soften, and that’s perfectly fine.
Step 4: Pour Sauce and Cook Low and Slow
Pour the remaining marinara sauce evenly around (and a bit over) the peppers in the slow cooker. Cover it with the lid and cook on LOW for 5 hours. Resist the urge to peek—that slow cooker magic happens with a steady temperature and no interruptions. When you lift the lid after, you’ll be greeted with succulent peppers and a fragrant, bubbling sauce.
Pro Tips for Making Slow Cooker Beef and Rice Stuffed Peppers Recipe
- Browning Beef First: I used to skip this step, but browning beef locks in flavor and improves texture dramatically.
- Don’t Overfill the Peppers: Leaving some space prevents spills and helps peppers cook evenly without bursting.
- Use Leftover Rice: Freshly cooked hot rice can be mushy; leftover rice is firm and holds up better in the filling.
- Resist Peeking: Opening the slow cooker lets heat escape and extends cooking time; trust the timer!
How to Serve Slow Cooker Beef and Rice Stuffed Peppers Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or basil over the peppers right before serving. It adds such a fresh burst of color and brightens up the hearty flavors. A dollop of sour cream or a little shredded cheese on top doesn’t hurt either if you want to be a bit indulgent.
Side Dishes
Often, I keep it simple and serve this with a crisp, green salad or some roasted veggies. Garlic bread or warm crusty rolls are perfect for soaking up the marinara sauce—my family always ends up mopping every last drop!
Creative Ways to Present
For special occasions, I’ve tried plating each stuffed pepper on a bed of creamy polenta or mashed potatoes, turning the dish into a real centerpiece. Even arranging them in a colorful circle on a large platter creates an inviting presentation that gets everyone excited at the dinner table.
Make Ahead and Storage
Storing Leftovers
After dinner, I let leftovers cool down and store them in airtight containers in the fridge. I find they stay fresh and flavorful for up to 3 days—perfect for quick lunches or reheated dinners during a hectic week.
Freezing
This recipe freezes beautifully. I normally freeze individual stuffed peppers in freezer-safe containers, then thaw them overnight in the fridge before reheating. It’s such a time saver on those extra busy nights!
Reheating
To reheat, I pop the stuffed peppers in a 350°F oven covered with foil for about 20 minutes or until warmed through. You can also use the microwave, but the oven keeps the peppers from getting soggy and maintains texture better.
FAQs
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Can I use raw ground beef instead of browning it first?
Yes, you can skip browning and cook the raw beef inside the slow cooker, but the texture will be denser, more like meatloaf. Browning adds more flavor and gives the filling a better texture, which is why I prefer it.
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What type of rice works best in this recipe?
Leftover cooked white or brown rice works best because it’s firmer and holds its texture in the filling. Freshly cooked hot rice can get mushy during slow cooking.
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How do I prevent the peppers from falling over in the slow cooker?
Arrange them snugly together so they support each other, and if they tip, it’s not a problem at all—the filling still cooks beautifully. You can also trim the bottoms slightly to create a flat base, but I usually skip this step.
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Can I prepare this recipe ahead of time?
Absolutely! You can prepare the filling and stuff the peppers the night before, then refrigerate until ready to cook. Just add the marinara and start cooking when you’re ready.
Final Thoughts
This Slow Cooker Beef and Rice Stuffed Peppers Recipe has truly become a cozy favorite in my household. I appreciate how easy it is to prepare without feeling rushed, plus the way it warms everyone up on chilly evenings. It’s one of those dishes that hits the spot every time while requiring minimal effort—trust me, you’ll want to keep this recipe handy in your slow cooker rotation. Give it a try and see how it earns a permanent spot at your dinner table!
Print
Slow Cooker Beef and Rice Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffed Peppers recipe combines tender bell peppers filled with a savory mixture of browned ground beef, cooked rice, and a flavorful blend of herbs and marinara sauce. Slow-cooked to perfection, these hearty stuffed peppers make a comforting and easy meal that’s perfect for busy weeknights or meal prep.
Ingredients
Filling
- 1 lb. ground beef
- 5 bell peppers, tops cut off and diced for filling
- 1 ½ cups cooked rice (can be leftover rice)
- 1 small white onion, diced
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried oregano (tarragon works well too)
- 1 cup marinara sauce (from the 24 oz. jar)
Additional
- 24 oz. jar marinara sauce, divided (1 cup for filling and remaining for slow cooker)
Instructions
- Brown the Ground Beef: Heat a skillet over medium-high heat and cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat and set the beef aside.
- Prepare the Filling: In a medium bowl, combine the browned ground beef, diced bell pepper tops, cooked rice, diced onion, salt, garlic powder, dried thyme, dried oregano, and 1 cup of marinara sauce. Stir well until ingredients are thoroughly mixed.
- Stuff the Peppers: Fill each hollowed-out bell pepper with the prepared beef and rice mixture. If there is any leftover filling, place it at the bottom of the slow cooker to cook along with the peppers.
- Add Marinara Sauce to Slow Cooker: Pour the remaining marinara sauce into the slow cooker, spreading it evenly on the bottom and around the peppers.
- Arrange the Peppers: Place the stuffed peppers upright in the slow cooker. Try to avoid letting them rest against the slow cooker’s sides to maintain their shape, though some may fall over during cooking.
- Slow Cook the Peppers: Cover the slow cooker with its lid and cook on LOW for 5 hours. Avoid opening the lid during the cooking process to ensure even cooking and moisture retention.
Notes
- Using raw meat instead of browned meat is possible, but the texture will be denser and more similar to meatloaf rather than crumbly.
- You can use leftover rice or freshly cooked rice for the filling.
- Dried oregano can be substituted with tarragon if desired for a slightly different flavor profile.
- Make sure not to open the slow cooker lid during cooking to maintain heat and moisture.
- If peppers fall over, gently adjust them midway if desired, but it’s not necessary.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
