There’s something so satisfying about a meal that practically cooks itself, and these Slow Cooker Stuffed Peppers are exactly that. Tender bell peppers filled with a savory beef and rice mixture, all simmered gently in a rich marinara sauce—it’s comfort food at its best.
This is one of those recipes I turn to when I want something warm and homemade without spending hours in the kitchen. Just a little prep, and the slow cooker does the rest, filling your home with the most inviting aroma.
Flavor & Texture Highlights
The peppers become perfectly tender while holding their shape, and the filling is hearty, juicy, and full of flavor. The marinara sauce soaks into everything, creating a rich, comforting bite with every forkful.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It
- Expert Tips
- Storage & Reheating
- What to Serve With
- FAQs
Why You’ll Love This Recipe
- Hands-off cooking with the slow cooker
- Hearty, filling, and family-friendly
- Great for meal prep and leftovers
- Easy to customize with different proteins or flavors
- Perfect balance of meat, rice, and vegetables
What You’ll Need to Make This Recipe
Bell peppers are the perfect edible “container” for this dish, becoming soft and flavorful as they cook.
The filling combines ground beef, cooked rice, onion, and diced pepper tops, creating a hearty and satisfying mixture. Marinara sauce ties everything together with its rich tomato flavor.
Simple seasonings like garlic powder, thyme, and tarragon add a gentle depth without overpowering the dish.
Exact measurements are listed in the recipe card below.
How to Make Slow Cooker Stuffed Peppers Step by Step
Step 1: Brown the Meat
In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess grease to keep the filling from becoming too heavy.
Step 2: Prepare the Filling
In a large bowl, combine the cooked beef, diced pepper tops, rice, one cup of marinara sauce, onion, salt, garlic powder, thyme, and tarragon. Mix everything until well combined.
Step 3: Stuff the Peppers
Fill each bell pepper generously with the prepared mixture. If you have extra filling, spread it on the bottom of the slow cooker.
Step 4: Add Sauce and Arrange
Pour the remaining marinara sauce into the slow cooker. Place the stuffed peppers inside, standing them upright as much as possible.
Step 5: Slow Cook
Cover and cook on LOW for about 5 hours. Avoid opening the lid during cooking to maintain consistent heat.
Step 6: Optional Cheese Finish
If you’d like, sprinkle shredded mozzarella over the peppers during the last 10 minutes of cooking for a melty, cheesy topping.
Expert Tips
- Use peppers that can stand upright for even cooking.
- Don’t overpack the filling—leave a little room for expansion.
- Keep the lid closed while cooking to retain heat.
- Add cheese at the end to avoid overcooking it.
How to Store and Reheat It
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with extra sauce to keep them moist.
What to Serve With
These stuffed peppers are a complete meal on their own, but they pair nicely with crusty bread, a simple green salad, or roasted vegetables for a well-rounded dinner.
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground turkey, chicken, or sausage work well.
Can I make this vegetarian?
You can use plant-based crumbles or beans instead of meat.
Can I add cheese?
Absolutely, mozzarella or cheddar works great on top.
Can I prepare this ahead of time?
Yes, you can assemble everything and refrigerate before cooking.
Slow Cooker Beef and Rice Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 5
Ingredients
- 1 lb ground beef
- 5 bell peppers (tops removed and diced)
- 1 1/2 cups cooked rice
- 24 oz marinara sauce (divided)
- 1 small onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
Instructions
- Brown ground beef and drain excess fat.
- Mix beef with rice, diced pepper tops, onion, seasonings, and 1 cup marinara sauce.
- Stuff peppers with the mixture.
- Add remaining sauce and any extra filling to slow cooker.
- Place peppers in slow cooker and cook on LOW for 5 hours.
- Add cheese if desired before serving.
Notes
Add shredded mozzarella during the last 10 minutes for a cheesy finish. You can also substitute the meat with plant-based options for a vegetarian version.
Final Thoughts
These Slow Cooker Stuffed Peppers are everything you want in a comforting, homemade meal—simple, hearty, and full of flavor. With minimal effort and maximum taste, it’s a recipe you’ll find yourself coming back to again and again.