Slow Cooker Stuffed Peppers with Beef and Rice Recipe

Introduction

Slow Cooker Stuffed Peppers combine tender bell peppers with a savory mixture of ground beef, rice, and herbs. This comforting dish is a hands-off meal perfect for busy days, allowing flavors to meld beautifully over several hours.

Ingredients

• 1 lb. ground beef
• 5 bell peppers (tops cut off and diced for filling)
• 1 ½ cups cooked rice (can be leftover rice)
• 24 oz. jar marinara sauce, divided
• 1 small white onion, diced
• ½ tsp. salt
• ¼ tsp. garlic powder
• ½ tsp. dried thyme
• ½ tsp. dried oregano (tarragon works well too)

Instructions

1. Step 1: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.
2. Step 2: In a medium bowl, combine the cooked beef, diced bell pepper tops, cooked rice, 1 cup of marinara sauce, diced onion, salt, garlic powder, thyme, and oregano. Stir until well mixed.
3. Step 3: Stuff each bell pepper with the beef and rice filling. Place any leftover filling at the bottom of the slow cooker.
4. Step 4: Pour the remaining marinara sauce into the slow cooker over and around the peppers.
5. Step 5: Arrange the stuffed peppers upright in the slow cooker. It’s okay if some peppers tip over during cooking.
6. Step 6: Cover and cook on LOW for 5 hours without lifting the lid to maintain heat and moisture.

Tips & Variations

• Use different colored bell peppers for a vibrant presentation and varied flavor.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Add shredded cheese on top during the last 15 minutes of cooking if you like a cheesy finish.
• Mix in chopped mushrooms or spinach for added vegetables and nutrition.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in the oven until heated through. You can also freeze the cooked stuffed peppers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked rice in this recipe?

It’s best to use cooked rice because uncooked rice won’t have enough time to fully cook in the slow cooker without overcooking the peppers.

What if my peppers fall over during cooking?

It’s common for stuffed peppers to tip over as they cook. They will still cook evenly and taste great, so no need to worry if they aren’t perfectly upright.

Slow Cooker Stuffed Peppers with Beef and Rice Recipe

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★★★★★

4.8 from 69 reviews

Delicious slow cooker stuffed peppers filled with a savory mix of ground beef, cooked rice, and aromatic herbs, all simmered in rich marinara sauce. This easy and comforting meal is perfect for hands-off cooking and results in tender peppers bursting with flavor.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Yield: 5 stuffed peppers 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 lb. ground beef
• 1 ½ cups cooked rice (can be leftover rice)
• 1 small white onion, diced
• ½ tsp. salt
• ¼ tsp. garlic powder
• ½ tsp. dried thyme
• ½ tsp. dried oregano (tarragon works well too)
• 5 bell peppers (tops cut off and diced for filling)
• 24 oz. jar marinara sauce, divided

Instructions

1. Brown ground beef: Place the ground beef in a skillet over medium heat on the stovetop. Cook until browned, breaking it apart with a spoon. Once browned, drain excess fat and set aside.
2. Prepare filling: In a medium bowl, combine the browned beef, diced bell pepper tops, cooked rice, 1 cup of marinara sauce, diced onion, salt, garlic powder, dried thyme, and oregano. Stir well to incorporate all ingredients evenly.
3. Stuff peppers: Take each hollowed bell pepper and fill them generously with the beef and rice mixture. If any filling remains, place it at the bottom of the slow cooker to prevent sticking and to add flavor.
4. Add marinara sauce: Pour the remaining marinara sauce into the bottom of the slow cooker around the peppers to keep them moist and enhance the taste.
5. Arrange in slow cooker: Place the stuffed peppers upright inside the slow cooker, trying not to let them touch the sides to maintain their shape; however, they may fall over during cooking, which is normal.
6. Cook low and slow: Cover the slow cooker with its lid and cook on the LOW setting for 5 hours. Avoid opening the lid during cooking to ensure steady heat and proper cooking.

Notes

• You can use any color bell peppers for this recipe, but red, yellow, and orange add sweetness.
• Leftover cooked rice works great here for convenience.
• If you prefer a spicier flavor, add red pepper flakes or chopped jalapeños to the filling.
• For a lower-fat version, substitute ground beef with ground turkey or chicken.
• Do not open the slow cooker lid during the 5-hour cooking period to maintain heat and cook evenly.

Keywords: slow cooker stuffed peppers, stuffed bell peppers, beef and rice stuffed peppers, slow cooker dinner, easy stuffed peppers