Let Me Tell You About Crockpot Stuffed Peppers…

I’ll be honest: the first time I made crockpot stuffed peppers, I dreaded the pepper prep and almost bailed for takeout. But my aunt had brought a sack of those weirdly lumpy bell peppers—and what are you supposed to do with six of them, all turning a suspiciously soft shade? So I decided, with some grumbling, to give this slow cooker thing a whirl. Now? I make these whenever I’m craving something hearty but can’t bear hovering over the stove. Also, there’s something about coming home to that warm, spicy aroma—like you’ve got a secret chef on call. Which, let’s face it, would be the dream.

Why You’ll Love This—At Least, My Family Does

I make this recipe when the fridge is looking a bit sad but I want legit dinner vibes. My family goes nuts for these, especially once they learn melted cheese is involved (it’s honestly the only way I convince my little one to eat a vegetable without a bribe). Plus, the crockpot means I can throw everything together and walk away; which is my kind of cooking, since multitasking is not always my strong suit. I always struggled to get rice just right inside the oven peppers—but the slow cooker? It’s like a little kitchen miracle, as long as I remember to plug it in. Yes, that happened once. Anyway, this version’s forgiving even if you fudge the timing.

The Not-Too-Strict Stuffed Pepper Ingredients

4 to 6 bell peppers—I usually mix red and green just for a bit of color. (Once, I used only green…more bitter, but still edible. My grandmother insists on red peppers, but any brand or color seems fine.)
About 2 cups cooked rice—white, brown, or day-old takeout rice if you’re in a hurry. Quinoa even works if you’re feeling healthy.
1 pound ground beef, turkey, or honestly, any ground meat. (I once used lentils instead, and it was also pretty good—just mushier.)
1 small onion, chopped—sometimes I skip it when I’m feeling lazy, but it’s better with.
2 cloves garlic, minced—more if you love garlic, less if you’re about to go on a date.
1 can (15 oz) diced tomatoes (or crushed, or you can chop up fresh if you have the patience)
1 cup shredded cheese—cheddar is classic, but Monterey Jack, mozz, pepper jack, whatever’s at hand. My family likes things cheesy.
1 tablespoon Worcestershire sauce—optional, but I love the flavor kick (though I can never spell it right on the first try)
Salt and pepper, to taste. I don’t measure, just shake it in.
For the sauce: 1 cup tomato sauce or even a jarred pasta sauce works if you’re out.
A handful of fresh parsley for garnish (if you remember)

Getting Down to It: How I Actually Make These

Scoop out the insides of the peppers—just slice the tops off and use your hands or a spoon to pull the seeds out. They never look pretty, so don’t stress.
In a bowl, mix together your cooked rice, cooked meat (sometimes I just brown the meat right before, but if you forget…raw is okay; it’ll cook in the crockpot), onion, garlic, diced tomatoes, about half the cheese, and Worcestershire sauce. Add a little salt and pepper, then probably more because you’ll forget you already did (I always do).
Spoon that mixture into your hollowed-out peppers. Pack it in, but not so tight the pepper splits. This is where I usually sneak a taste to see if it needs more seasoning.
Pour tomato sauce into the bottom of your slow cooker—enough to make a layer, but don’t drown the poor things.
Arrange the stuffed peppers in the crockpot, upright. If they wobble and fall over—as they always do—just squish them together so they stand up, or wedge some balled-up foil around them (pure hack!).
Drizzle a little more tomato sauce over the tops for good measure, then set your crockpot on low for 6–7 hours, or high for about 3–4 hours. (But honestly, it’s pretty flexible. Once I left it on warm for two hours extra and they were fine, just a bit softer.)
Ten minutes before serving, sprinkle the rest of the cheese over the peppers, put the lid back on, and let it get all melty. Trust me, this makes the dish.
Scoop up, sprinkle with parsley (when you remember), and marvel at how much easier this was than the oven version.

Little Notes (AKA Stuff I Learned the Hard Way)

Sometimes the peppers get super soft and slouch over—still tasty, just less Instagram-worthy.
If you use uncooked ground meat, I’d recommend draining off some fat at the end, but honestly, I don’t always bother.
And don’t worry if the filling looks a tad dry when you stuff them; the steam sorts it out.

Variations: The Hits (And One Miss)

Sometimes I swap in ground chicken, or even chopped mushrooms for a veggie version. Both were yum.
Have you tried adding black beans? It works, but I went overboard once, and the whole thing turned into stuffed pepper chili. Bit of a mess, still tasty, but not the vibe.
Spicy sausage instead of beef gives it a real kick—I loved it but my kids said it was “too fierce.”
Stuffed mini peppers as appetizers sounded smart, but they fell apart on me. Bigger is definitely better here.

Equipment—Or What If You Don’t Have It?

You’ll obviously need a crockpot (I use a 6-quart one like this classic Crock-Pot). But honestly, I’ve jammed these into a Dutch oven on low in the oven for a few hours and it mostly works. No fancy tools here—a good sharp knife and a spoon gets it done.

How I Store My Leftovers (Well, If There’s Any)

These keep in the fridge for about 2–3 days in an airtight container, though honestly, in my house it barely lasts til the next meal. I think they taste even better the next day after everything soaks together. Reheats in the microwave or oven. If you’re into freezing, wrap each pepper in foil and freeze—great for lunch emergencies.

How I Serve ‘Em—Family Style

Most nights, we just plop these out onto a big platter and dive in. I like to serve mine with a chunk of crusty bread to mop up the sauce (it’s the Irish in me, maybe), but a little green salad or even mashed potatoes make things feel extra fancy. My partner puts hot sauce on everything; I’m more of a ketchup person, but no judgment.

Stuff I Wish I’d Known—My Very Own Pro Tips

I once tried rushing and skipped draining the meat, which left a weird greasy puddle—don’t be like past me.
Packing the peppers too full sometimes bursts them open in the slow-cooking marathon—just a gentle fill is plenty.
And if you decide to use leftover rice, a splash of water in the stuffing helps keep things moist. Actually, that was a happy accident.

FAQ—The Kind of Stuff My Friends Actually Ask

Can I make these vegetarian? Yeah, for sure—just use extra rice, beans, mushrooms, or a veggie crumble. My neighbor swears by quinoa, but I prefer the real deal.
Do you have to brown the meat first? Nah, the crockpot handles it. But it adds flavor if you do! I usually just toss it in raw when I’m feeling lazy (which is often).
Can you prep this ahead? Absolutely—as long as someone doesn’t eat all the cheese first. I mix and stuff the peppers the night before, then just stash them covered in the fridge, ready for dump-and-go.
What’s the best way to avoid soggy peppers? Pick ones that feel firm and heavy for their size. But sometimes mush happens anyway… embrace it (just maybe skip the photo).
Where did you get your recipe? It’s kind of cobbled together form old family notes, plus advice from Simply Recipes and endless trial and error.

OK, so that’s my not-particularly-polished guide to crockpot stuffed peppers. If you try it, let me know how you riff on it—or if you manage to make them all stand up straight (I never do). Happy slow cooking!

Crockpot Stuffed Peppers