Hey friends! There’s something so comforting about a hearty stuffed pepper, but when you let your Crockpot do the work? Absolute magic. This is one of those set-it-and-forget-it recipes that fills your home with irresistible aromas and delivers a delicious, wholesome dinner that feels extra special. Whether it’s a busy weekday or a lazy Sunday, these Crockpot Stuffed Peppers are here to make your life (and dinner!) so much easier.
If you’re seeking a no-fuss, flavorful dinner that looks as good as it tastes, this recipe is a must-try!
### Why You’ll Love This Recipe
- It’s hands-off: The Crockpot handles the cooking, freeing you up for other things.
- Great for meal prep: Make a batch, store them, and enjoy throughout the week.
- Kid-approved and customizable: Even picky eaters will love the flavors, and you can tweak the fillings to suit your family’s favorites.
- Nutritious and satisfying: These stuffed peppers are packed with protein, veggies, and whole grains.
### Ingredients Breakdown
- **Bell Peppers**: The star of the show! Choose large, firm peppers of any color—red, yellow, or orange for a sweeter flavor, or green for a more classic bite.
- **Ground Meat**: I love using ground beef or turkey, but you could also go plant-based with a meat substitute.
- **Cooked Rice**: White, brown, or even quinoa—anything works! Leftovers are perfect here.
- **Diced Tomatoes**: Adds moisture and flavor. Feel free to use fire-roasted for a deeper taste.
- **Cheese**: A good melty cheese like cheddar or mozzarella will make these even more decadent.
- **Onion, Garlic, and Spices**: These build the foundation of flavor. Don’t skip the seasoning!
- Optional: Fresh herbs for garnish (like parsley or basil) to give them that finishing flair.
### Step-by-Step Instructions
- Prep the bell peppers: Slice off the tops and remove the seeds and membranes inside. Set aside.
- Make the filling: In a mixing bowl, combine the ground meat, cooked rice, diced tomatoes, chopped onion, minced garlic, shredded cheese, and your favorite spices like salt, pepper, and paprika.
- Stuff the peppers: Generously fill each pepper with the prepared mixture, gently pressing it down to pack the filling.
- Arrange in the Crockpot: Place the stuffed peppers upright in your Crockpot. If any filling is left over, spoon it around the base of the peppers.
- Add liquid: Pour about 1/2 cup of water, broth, or tomato sauce into the base of the Crockpot. This will keep everything moist as it cooks.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours. The peppers should be tender, and the filling fully cooked.
- Top with cheese: In the last 15 minutes, sprinkle more shredded cheese on top of each pepper, allowing it to melt to gooey perfection.
- Serve: Carefully remove the peppers and garnish with fresh herbs if desired. Enjoy warm!

### Chef’s Tips and Tricks
- **Pre-cook the rice**: Starting with cooked rice ensures even cooking and a perfect texture in the filling.
- **Choose the right peppers**: Uniformly sized peppers will cook more evenly, so try to pick ones that can stand upright in your Crockpot.
- **Don’t overstuff!**: You want the filling to be packed but not overflowing. Leave some space for the flavors to meld as they cook.
### Recipe Variations and Serving Suggestions
- **Make it vegetarian**: Swap the meat for a mix of black beans and corn, or use a plant-based protein.
- **Kick up the spice**: Add diced jalapeños or a dash of hot sauce to the filling for some heat.
- **Pairings**: Serve these with a side of garlic bread, a crisp green salad, or steamed veggies for a complete meal.
### FAQs
- **Can I freeze stuffed peppers?**
- Yes! After cooking, let them cool completely, then wrap each pepper individually and store in an airtight container. They’ll keep in the freezer for up to 3 months.
- **How do I reheat them?**
- Reheat in the microwave or oven until warmed through. In the microwave, try using a cover to keep them moist.
- **Can I use another grain instead of rice?**
- Absolutely! Quinoa, bulgur, or even cauliflower rice work wonderfully.
### Recipe Card
Prep Time: 15 minutes | Cook Time: 4-5 hours (low) or 2-3 hours (high) | Servings: 4-6 peppers
- 4-6 large bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 can (14 oz) diced tomatoes
- 1/2 cup shredded cheese (plus extra for topping)
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup water or broth
- Salt, pepper, and paprika to taste
- Optional toppings: Fresh herbs
- Prep the peppers and remove seeds.
- Mix filling ingredients in a bowl.
- Stuff peppers and arrange in Crockpot.
- Add liquid, then cook on low for 4-5 hours or high for 2-3 hours.
- Top with cheese, let melt, and serve warm!
Can’t wait to hear how your Crockpot Stuffed Peppers turn out! Tag me in your creations on social media using #TheKitchensAid. Happy cooking!