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Crock Pot Stuffed Peppers

Green Crock Pot Stuffed Peppers filled with a savory meat and rice mixture, topped with melted cheese and parsley.
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These Crock Pot Stuffed Peppers are a comforting, easy-to-make dinner featuring bell peppers filled with seasoned ground beef, cooked rice, marinara sauce, and melted mozzarella cheese, all slow-cooked to tender perfection.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

Scale
  • 6 bell peppers (any color)
  • 1½ pounds ground beef
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • 24 ounces marinara sauce (divided)
  • 1 cup cooked rice
  • 1 cup freshly shredded mozzarella cheese
  • Fresh parsley (optional, for garnish)
  • Nonstick cooking spray

Instructions

  1. Spray the inside of the crock of a slow cooker with nonstick cooking spray.
  2. Cut the tops off the bell peppers, remove the cores, and dice the tops. Set the peppers aside for stuffing.
  3. In a large skillet over medium-high heat, add ground beef, diced pepper tops, onion, garlic, Worcestershire sauce, Italian seasoning, salt, crushed red pepper, and black pepper. Cook until beef is browned and no pink remains.
  4. Stir in the cooked rice, breaking up clumps. Add 1¼ cups of marinara sauce and mix to combine. Remove from heat.
  5. Pour remaining marinara sauce into the bottom of the slow cooker.
  6. Stuff each pepper with the beef-rice mixture and place them upright in the slow cooker.
  7. Cook on low for 4–5 hours or on high for 2–3 hours, until peppers are tender and filling is heated through.
  8. Sprinkle tops with mozzarella cheese, close lid, and let the cheese melt in the residual heat for 5–10 minutes.
  9. Garnish with fresh parsley if desired and serve.

Notes

  • Do not boil or blanch peppers beforehand—they will overcook and turn mushy.
  • Use a spoon or paring knife to easily remove the membrane and seeds from peppers.
  • Dice and reuse the pepper tops in the filling to minimize waste.
  • Ensure the rice is fully cooked before mixing—it won’t cook properly in the crock pot.
  • Don’t overfill the peppers, but do pack the filling tightly to the rim.
  • Stacking is okay as long as the lid fits securely on top.
  • Check for doneness early as all slow cookers vary—filling should reach 165°F.

Nutrition

Find it online: https://recipeshots.com/crock-pot-stuffed-peppers-recipe/