Crock Pot Stuffed Bell Peppers

These Crockpot Stuffed Bell Pepper recipe tastes incredible, and you don't need to brown the meat first! You have to try this beautiful and easy dinner idea!

Whenever we make a slow cooker version of one of my husband’s favorite dishes, he gets nervous. He doesn’t like messing with perfection, and isn’t sure why we need to make lasagna or tater tot casserole in the crock pot when the oven version is delicious. I finally understand his concerns, because this week, I modified my favorite stuffed bell peppers recipe for Crock Pot Thursday, and I would have been so disappointed if they were a bust.

They weren’t. These slow cooked stuffed bell peppers were flavorful and pretty, and while stuffing the peppers with raw meat and rice made for a more dense filling than I was used to, I liked it. Stuffed bell peppers remind me of fall, and are a meal I like to serve close to Halloween. It reminds me of one year when my dad brought my roommates and I stuffed peppers that my mom had made when he visited me at college for Dad’s Weekend, which happened to fall on Halloween that year. The feeling of having a bit of home with me at college was just what I needed at that particular time, and this dish will always be special to me.

These Crockpot Stuffed Bell Peppers cook perfectly in the slow cooker, and you don't have to precook the sausage and rice! Give this easy and beautiful dinner idea a try!

My kids hate stuffed bell peppers, so they had to eat something else, but that’s cool because more for me!

Crock Pot Stuffed Bell Peppers

Crock Pot Thursday: Stuffed Bell Peppers

These Crockpot Stuffed Bell Pepper recipe tastes incredible, and you don't need to brown the meat first! You have to try this beautiful and easy dinner idea!
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 6 large bell peppers
  • 1 lb ground beef or sausage
  • 1/2 cup chopped onion
  • 1 14 oz can diced tomatoes, divided
  • 1/2 cup long grain rice
  • 2 tbsp Worcestershire sauce
  • 2/3 tsp dried basil or dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup shredded cheese
  • 1/4 cup water


  1. Cut tops off of bell peppers, saving the tops.
  2. Scrape out membranes and seeds.
  3. Mix meat, onion, about 3/4 of the tomatoes, rice, Worcestershire, basil or oregano, and half of the cheese.
  4. Spoon meat mixture into the bell peppers, filling to the top.
  5. Place peppers in the slow cooker, standing up.
  6. Pour water into the bottom of the slow cooker, to keep the peppers moist.
  7. Dump the rest of the tomatoes on top of the peppers.
  8. Place tops back on peppers, like cute little jaunty hats.
  9. Cover and cook on high 4-5 hours or on low 7-8 hours, or until rice and meat are cooked thoroughly.
  10. About 10 minutes before serving, remove pepper tops and sprinkle remaining 1/2 cup cheese on top of meat mixture.
  11. Let cheese melt, and enjoy!


We enjoyed this one. I have never stuffed peppers with raw meat and uncooked rice before, but it worked beautifully! This was by far the simplest stuffed pepper recipe I've done, and it tasted great. The flavors were simple and well-balanced, and the leftovers were tasty. Another make again!

These were great. We used beef but seasoned it to give it a little more flavor. Will make again!

I really liked these peppers. My husband said they weren't even in the same ballpark as my usual recipe, and thought the peppers had a bitter taste. He's wrong, but it was fine because I got to eat all the leftovers. I always use sausage in my stuffed peppers, and you should, too.


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18 thoughts on “Crock Pot Stuffed Bell Peppers

  1. I’ve never made these in a slow cooker before, but this loos so very yummy I will have to. And I am the only one in my family who likes them, so they will all be for me!

  2. The filling was tasty but our rice didn’t cook through after almost five hours on high. The filling was temping at up to 190 degrees, though, and the pepper texture was perfect (hate when they are mushy!) so I didn’t want to leave it longer. Next time I’ll either cook on low or use a quicker-cooking rice. Or maybe even quinoa? Just wanted to pass that along for others. Thanks for posting!

  3. Just a note: I always use instant rice, use uncooked meat, can of tomato soup, can of tomato juice and cut large pieces of smoked sausage to lay around the cooker to give a better flavor to it all. I don’t use cheese or tomato sauce but, of course, that’s your choice. Can either be done in oven or crock pot. I keep it simpke with onion powder and/or garlic powder. Yummy!

  4. I don’t see where you add the rice? I would have thought you cooked it first but it sounds like you dont? Can you confirm that the rice is mixed with the raw meat?

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