Slow-Cooker Stuffed Peppers
These Slow-Cooker Stuffed Peppers are tender, flavorful, and incredibly easy. Bell peppers are filled with a savory mixture of meat (or beans), rice, tomatoes, and herbs, then gently cooked until perfectly soft. Ideal for busy days—just set it and forget it. Mild, family-friendly, and great for meal prep.
Prep time: 15 minutes
Cook time: 4–6 hours (LOW) or 2½–3 hours (HIGH)
Total time: ~4–6 hours
Serves: 4
Ingredients
4 large bell peppers (any color)
300 g ground chicken, turkey, or beef
1 cup cooked rice (white or brown)
1 cup canned diced tomatoes (with juice)
½ cup onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
1 tsp dried oregano or Italian herbs
½ tsp paprika (mild)
Salt & black pepper, to taste
½ cup shredded mozzarella or cheddar
2–3 tbsp water or tomato sauce (for the slow cooker base)
Instructions
Prep the peppers
Cut tops off peppers and remove seeds. Set aside.
Make the filling
Heat olive oil in a pan.
Saute onion for 2–3 minutes, add garlic, then ground meat.
Cook until lightly browned.
Stir in rice, tomatoes, herbs, paprika, salt, and pepper. Remove from heat.
Stuff the peppers
Fill each pepper generously with the mixture.
Slow cook
Pour water or tomato sauce into the bottom of the slow cooker.
Arrange peppers upright.
Cover and cook:
LOW: 5–6 hours
HIGH: 2½–3 hours
Add cheese
Sprinkle cheese on top during the last 20–30 minutes. Cover until melted.
Serve
Let rest 5 minutes before serving.
Tips & Variations
Vegetarian: Replace meat with chickpeas or lentils
Low-carb: Swap rice for cauliflower rice
Mediterranean twist: Add olives, feta, and parsley
Extra saucy: Spoon warm tomato sauce over peppers before serving
Frequently Asked Questions
Do I need to pre-cook the rice?
Yes, cooked rice works best to avoid undercooking.
Can I freeze them?
Yes—freeze cooked peppers in airtight containers for up to 2 months.
Can I use quinoa?
Absolutely—use cooked quinoa as a rice substitute.
Nutritional Information
Calories: 320 kcal
Protein: 22 g
Fat: 14 g
Carbohydrates: 26 g
Fiber: 4 g
Calcium: ~15% DV