Description

These Crockpot Stuffed Peppers are a comforting and hearty meal perfect for busy weeknights. Bell peppers are hollowed out and filled with a flavorful mixture of ground beef, rice, vegetables, and seasonings, then slow-cooked to tender perfection. Topped with melted mozzarella cheese and garnished with fresh parsley, this recipe delivers a delicious, hands-off dinner that the whole family will love.

Ingredients

Vegetables and Aromatics

6 bell peppers (any color)
1 cup diced onion
3 cloves garlic, minced
Fresh parsley (optional, for garnish)

Meat and Protein

1½ pounds ground beef

Seasonings and Sauce

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, approximately 1 jar)

Other Ingredients

1 cup cooked rice
1 cup freshly shredded mozzarella cheese

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Instructions

Prepare the crockpot: Spray the inside of the crock of a slow cooker with cooking spray to prevent sticking and make cleanup easier.
Prepare the bell peppers: Cut the tops off of the bell peppers and remove the cores. Set aside the hollowed-out peppers for stuffing. Dice the tops of the peppers to be added to the filling mixture.
Brown the filling: In a large skillet over medium-high heat, add ground beef, diced bell pepper tops, diced onion, minced garlic, Worcestershire sauce, Italian seasoning, kosher salt, crushed red pepper, and black pepper. Cook, stirring frequently, until the beef is fully browned with no pink remaining.
Mix in rice and sauce: Stir the cooked rice into the browned beef mixture, breaking up any clumps. Add 1¼ cups of the marinara sauce and stir to combine evenly. Remove the skillet from heat.
Prepare the crockpot base: Pour the remaining marinara sauce into the bottom of the slow cooker to create a flavorful base that will keep the peppers moist during cooking.
Stuff the peppers: Carefully fill each hollowed pepper with the beef and rice mixture, packing gently but fully. Arrange the stuffed peppers upright in the slow cooker, standing snugly next to each other.
Cook the peppers: Cover and slow cook on low for 4 hours or on high for 2 hours until the peppers are tender and the filling is heated through.
Add cheese topping: After cooking, sprinkle the tops of each stuffed pepper evenly with freshly shredded mozzarella cheese. Close the lid and let the residual heat melt the cheese for 5 to 10 minutes.
Garnish and serve: Garnish the stuffed peppers with fresh parsley if desired, then serve warm as a complete and satisfying meal.

Notes

You can use any color of bell peppers you like or a mix to add visual appeal and variety.
For a quicker version, you can precook the peppers by briefly boiling or microwaving before stuffing, but this is not necessary with slow cooking.
If you prefer a spicier dish, increase the crushed red pepper or add other chili flakes to the filling.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
To make this recipe gluten free, ensure that the Worcestershire sauce and marinara sauce brands you use are labeled gluten free.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American