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Slow Cooker Stuffed Peppers

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1947.1 kcal

Equipment

  • 1 Slow Cooker Ensure it's large enough to fit all 6 peppers comfortably upright.
  • 1 Large Skillet For browning the ground beef.
  • 1 Large Mixing Bowl For combining the filling ingredients.
  • 1 Spoon or Spatula For mixing and stuffing.
  • 1 Chef's knife For preparing the bell peppers.

Ingredients
  

Main

  • 1 pound lean ground beef
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 1 cup cooked rice
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 6 green bell peppers tops and seeds removed (reserve tops)
  • ⅓ cup water

Instructions
 

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Dotdash Meredith Food Studios
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Dotdash Meredith Food Studios
  • Stuff each green bell pepper with ground beef mixture. Dotdash Meredith Food Studios
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper. Dotdash Meredith Food Studios
  • Cook on Low for 6 to 8 hours. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

Notes

To elevate the dish, consider browning the bell peppers lightly in the skillet after the beef, before stuffing; this adds a deeper, caramelized flavor. For the filling, introduce dried oregano, basil, or a pinch of smoked paprika for aromatic complexity. Using a richer tomato product like crushed tomatoes or passata instead of diced can yield a smoother, more integrated sauce. Ensure the cooked rice is firm, not mushy, to maintain texture within the stuffing. Prevent overstuffing the peppers, as this can lead to splitting. Finish with a sprinkle of freshly grated Parmesan or a drizzle of good quality olive oil just before serving for an extra layer of flavor and a touch of elegance. Properly drain the beef to avoid a greasy final product.