Slow Cooker Stuffed Peppers
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Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!
I really want to say that Fall is right around the corner, pumpkin season has been set, and we’re all about to wear our cute knitted sweater cardigans. Except it’s 90+ degrees here in Southern California. And I have no intention of walking into pumpkin season in this summer heat.
But I can still dust off that crockpot with balls and balls of baby corgi fur and stuff my face with these, well, stuffed peppers.
Yes, stuffed with brown rice, ground beef, beans, corn, salsa and cheese. Lots and lots of cheese.
You can also swap out the brown rice for white rice or even quinoa for a healthy kick. Or ground turkey instead of the ground beef. It’s all up to you.
And then you can finish these off with a sour cream drizzle. And maybe some extra salsa. And guacamole. The guacamole is a must.
Slow Cooker Stuffed Peppers
Ingredients
- 1 pound lean ground beef*
- 1 ½ cups cooked brown rice*
- 1 ½ cups shredded cheddar cheese, divided
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- 2 tablespoons sour cream, optional
Instructions
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
- Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
- Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
- Serve immediately, drizzled with sour cream, if desired.
Notes
*White rice or quinoa can be substituted.
Did you make this recipe?
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Since I am vegetarian, I was a bit skeptical about how this would turn out by substituting the ground beef with vegetarian meat crumbles. It turned out terrific and I will be making this again! Thanks for sharing!
Making these now- they look amazing. Do you find you have way too much filling though?
Not really – you can really stuff the filling into the peppers as they will cook down.
Can you also make this w/o cheese? Or is there a dairy-free option you might recommend?
Yes, you can omit the cheese as needed.
So do we need to cook the rice first? I’m sorry I am probably over looking where you mentioned this! lol
Brittany, please refer to the ingredient list:
1 1/2 cups cooked brown rice*
Hi chungah,
Long time admirer! Did you experience about half an inch of liquid at the bottom of the crockpot? Peppers also were filled with liquid… I ended up transferring the peppers to the oven instead. Any tips?
Yes, definitely had a little bit of liquid in the slow cooker but not the peppers…
I have leftover filling and no more peppers! What would you suggest I do with it?
You could pan fry the rest of the filling and eat it with nacho chips, or in a tortilla as a burrito… or even on top of pasta, or rice 🙂
Hi Chungah! Long time admirer but I finally tried this dish and it was amazing. Super yummy! I made a crockpot full to eat all week long. I think this dish tasted even better the next day. Thank you for sharing this recipe. I can’t wait to try another one. Also, do you think this would freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
These look really yummy! And based on previous comments, they are!! Just a quick question, though: This might sound silly, but does the rice/quinoa need to be cooked beforehand?
oops, sorry! I didn’t read the recipe carefully enough
Cooked slow cooker bell peppers for dinner. Prepared ingredients last night, placed in crock pot and put in refrigerator. I did brown ground beef and sauteed fresh garlic and onion with ground beef. Cooked all day while I was at work. It was delicious, bell peppers were tender and I love the ease in preparing this dish. Definitely recommend this recipe.
I love stuffed peppers and these look delicious! Did you brown your beef first? I see your note that it doesn’t have to be cooked first, but when I’ve made stuffed peppers in the oven, or even ground beef dishes in the crock pot, I usually brown it first.
You can really go either way – it just depends on personal preference.
These look so great! My question: I make stuffed peps in the oven but I steam the peppers first so they are tender. (I have have tried cooking longer in oven without steam and never works.) Will they come out tender from the crock pot? I just don’t like a tough pepper.
Yes, they will be very tender.
Hey girl I seen that you asked and the best way to cook a pepper in the oven is to cut the tops off clean them out and boil them in a big pan for 7 min !!!! After that put salt inside of them and put them on wax paper upside down to cool and drain then stuff them and bake them !!!!! They come out amazing bake them!!!!!
My problem with this is that you clearly cooked all of the stuffing and then shoved them into peppers, didn’t actually cook the peppers, and expected everyone to trust that you’ve actually made them the way you wrote in the recipe. Cooked stuffed peppers may not be the prettiest thing around, but at least it’s honest.
This was made and photographed as the recipe is written, but I appreciate your false accusations.
do you cook the rice/quinoa before putting it in the mixture?
Yes, the ingredient list calls for 1 1/2 cups cooked brown rice.
Mine came out EXACTLY like the picture. Why don’t you try it before being rude.
When I made this recipe it turned out pretty darn close to the picture shown, but my peppers were a lot softer and fell apart–but that’s my error. I should have taken them out sooner! I copy these recipes pretty close and add the garnishes, etc. and my husband comments how “pretty” the dishes look when I present them … just follow the recipe! 😉
Wow, you sound like a total bitch. Id hate to be married to you!!
And that comment goes out to JULIA above!
Made these yesterday and they were delish! I used ground turkey instead of beef and browned it first with onions and garlic. Next time I make them I think I’ll add a can of diced green chilies for additional flavor. I may also try making them using mini peppers for serving to a crowd.
I love these peppers. I will have to cook them soon even if it will be without the slow cooker.
If you do not have a slow cooker, I highly recommend this recipe!
Everything is prepared, waiting for morning. Due to two boys with large appetites I’m using a roaster rather than slow cooker, doubled the recipe, and can’t wait to try this delicious sounding meal. As a Dad I look forward to putting in a good day at work AND having a well received, healthy meal for my family prepared when I get home. Thanks and I hope to try more in the future.
Wow! I can’t believe these are made in the slow cooker! Love this!
What would be baking instructions for an oven? 1 hour at 350 ? Covered or uncovered?
I recommend 25-30 minutes at 350, uncovered.
I just made these in the oven and I actually recommend cooking for at least an hour. After 30 minutes the peppers were barely cooked.
Thank you@
Everything about this speaks to me – from dog hair yo guacamole ! Excited as I have all the ingredients on hand!!
Should the bottom of the slow cooker be sprayed with a non stick spray, or brushed lightly with oil?
Yes, absolutely.
Do you need to brown the turkey first
No, like the ground beef, the turkey does not have to be cooked prior to using.
Love your comment about guacamole. For me, it’s always a must! Well, except for maybe ice cream …