Slow Cooker Stuffed Bell Peppers

Stuffed peppers have been a staple in my family for generations. Growing up, I’d watch my grandmother hollow out colorful bell peppers and fill them with a mixture of ground meat, rice, and spices before baking them in the oven. This slow cooker version simplifies the process even further, keeping the tradition alive while freeing up your time.

What I love most is how these peppers become perfectly tender without falling apart. The filling stays juicy and flavorful, the cheese melts to golden perfection, and the whole dish feels like a warm hug on a plate.

Whether you’re planning a comforting weeknight dinner or prepping meals ahead of time, these slow cooker stuffed peppers are always a hit.

Nostalgic Appeal

Stuffed bell peppers have an old-school charm that never goes out of style. They’re one of those meals that evoke memories of home-cooked dinners, family gatherings, and second helpings served with love.

I remember my mom stuffing peppers on Sundays, often using whatever we had left in the fridge. Sometimes it was ground beef and white rice, other times turkey and brown rice. Regardless of the combination, it was always hearty, warm, and satisfying.

There’s something timeless about the way the peppers cradle the savory filling. It’s rustic, comforting, and feels like a dish passed down through generations.

This slow cooker twist captures that same nostalgic feeling with even less effort. You still get the delicious aroma filling your kitchen all afternoon, but instead of watching the oven, you can sit back and relax until dinner’s ready.

Homemade Focus

These slow cooker stuffed peppers are the definition of a homemade, wholesome meal. Everything is made from scratch with real, fresh ingredients—no processed shortcuts, just honest flavors coming together in a simple, satisfying way.

You start by browning your choice of ground beef or turkey with chopped onions and garlic. Once the meat is cooked and seasoned, it’s mixed with cooked rice and diced tomatoes to create a flavorful filling that’s both hearty and balanced.

The bell peppers are hollowed out, stuffed generously, and arranged upright in the slow cooker. A splash of water at the bottom helps steam them gently, allowing them to become tender without collapsing.

Near the end of cooking, a handful of shredded cheese melts over each pepper, adding creaminess and depth. A sprinkle of fresh parsley just before serving adds a pop of color and a fresh, herbal finish.

It’s real food, made with love—and your slow cooker makes it all incredibly easy.

Flavor Goal

The flavor of these stuffed peppers is everything you want in a comfort food dish—savory, juicy, and layered with just the right balance of spices and textures.

The base of the filling is the browned meat, which adds richness and depth. Onions and garlic bring warmth and aroma, while the diced tomatoes add moisture and a slightly tangy note that balances the richness of the meat and cheese.

Italian seasoning gives the filling a subtle herbaceous kick. It’s not overpowering, but it infuses the dish with that classic Italian-inspired flavor that pairs beautifully with the sweetness of the bell peppers.

The cooked rice adds body and absorbs all the juices from the meat and tomatoes, so every bite is flavorful and satisfying. And when the cheese melts on top, it ties everything together into one gooey, golden layer of goodness.

The final flavor is rich, well-seasoned, slightly sweet from the peppers, and incredibly comforting—just what you want from a one-dish meal.

Ingredient Insights

Bell peppers are the stars of the dish. Choose large, firm peppers in red, yellow, green, or orange. Red and yellow are sweeter, while green offers a slightly more bitter edge. Make sure they can stand upright in the slow cooker.

Ground beef or turkey provides the protein. Beef gives a richer flavor, while turkey is lighter and a great option if you’re cutting back on red meat. Either works beautifully.

Cooked rice helps bind the filling. You can use white or brown rice depending on your preference. Quinoa or cauliflower rice are great low-carb alternatives.

Diced tomatoes bring moisture and acidity. Drain them slightly so the filling isn’t too wet, but keep enough liquid to help everything blend.

Onion and garlic form the aromatic base. Sautéing them with the meat ensures the flavors meld into the mixture instead of staying raw.

Italian seasoning is a simple blend of herbs like basil, oregano, and thyme. It brings a warm, familiar flavor to the dish. Feel free to customize with fresh herbs if you have them.

Salt and pepper season the filling and balance all the other ingredients. Don’t skip the tasting step—seasoning makes or breaks the final dish.

Shredded cheese is the creamy topping that finishes it off. Mozzarella melts beautifully, while cheddar adds bold flavor. Mix them for the best of both worlds.

Fresh parsley adds color and brightness at the end. It also gives a pop of freshness that cuts through the richness of the meat and cheese.

Essential Equipment

A 4- to 6-quart slow cooker works best for this recipe. It allows the peppers to stand upright and cook evenly without crowding.

A large skillet is essential for browning the meat and sautéing the aromatics. This step builds flavor before the peppers even hit the slow cooker.

Use a sharp knife and spoon to carefully cut the tops off the peppers and scoop out the seeds and membranes.

Tongs or a slotted spoon help transfer the hot peppers in and out of the slow cooker without breaking them.

A cutting board is helpful for prepping onions, garlic, and parsley.

List of Ingredients with Measurements

• 4 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) diced tomatoes, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh parsley, chopped, for garnish