Comfort Food Classic: Stuffed Peppers Made Easy

There’s something undeniably comforting about stuffed peppers—tender vegetables overflowing with a hearty, cheesy filling. But when you combine that with the magic of slow-cooking, you unlock a whole new level of flavor and ease. These slow-cooker stuffed peppers bring bold spices, juicy ground beef, and gooey cheese together into a perfect weeknight dinner that’s as comforting as it is convenient.

Whether you're looking to meal prep for the week or feed a hungry family, this dish delivers. The slow heat allows the peppers to become incredibly tender while the seasoned filling slowly melds together, giving you a satisfying bite every time. Plus, the customizable ingredients make it easy to adapt for picky eaters or different dietary needs.

This isn’t just your typical “dump-and-go” recipe—it’s thoughtfully layered with flavors. From the gentle toasting of spices to the resting of the cooked peppers before serving, each step contributes to a stuffed pepper that’s balanced, rich, and full of personality.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 3 hours (on high)
• Total Time: 3 hours 20 minutes
• Servings: 5
• Difficulty: Easy

Ingredients

For the Peppers:

• 5 large red, orange, or yellow bell peppers
• ½ cup low-sodium chicken broth

For the Filling:

• 1 lb ground beef (90% lean)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups shredded pepper-jack cheese (from an 8 oz block), divided
• 1 cup cooked medium-grain white rice
• 4 garlic cloves, minced
• 4 scallions, thinly sliced (white and green parts separated)
• 2 tsp chili powder
• ½ tsp ground cumin
• Kosher salt, to taste
• Fresh ground black pepper, to taste

For Serving:

• Sour cream (optional)
• Extra scallions or fresh herbs for garnish

Cooking Instructions

• Step 1 – Prep the Peppers: Carefully slice the tops off each bell pepper and remove the seeds and membranes inside. Trim the bottoms slightly if needed so they stand upright, but don’t puncture the base. Set aside.
• Step 2 – Sauté the Aromatics: In a large skillet over medium heat, drizzle a bit of oil and sauté the white parts of the scallions and garlic until fragrant, about 2 minutes. Add the chili powder and cumin and toast them for 30 seconds to deepen the flavor.
• Step 3 – Brown the Beef: Add ground beef to the skillet with the aromatics and cook until browned and crumbly, about 5–7 minutes. Season generously with kosher salt and black pepper. Don’t rush this step—browning adds rich, savory depth to the filling.
• Step 4 – Build the Filling: Remove the skillet from heat. Stir in the diced tomatoes (with their juices), cooked rice, half the shredded cheese, and the green parts of the scallions. Mix until fully combined. Taste and adjust seasoning if needed.
• Step 5 – Stuff the Peppers: Spoon the beef mixture evenly into each bell pepper, gently pressing down as you fill to avoid air pockets. Sprinkle the remaining cheese on top of each stuffed pepper.
• Step 6 – Slow Cook: Pour the chicken broth into the bottom of a 5–6 quart slow cooker to create steam. Arrange the stuffed peppers upright in the slow cooker so they fit snugly. Cover and cook on HIGH for 3 hours or on LOW for 5–6 hours, until the peppers are fork-tender and the filling is bubbling.
• Step 7 – Rest & Serve: Once cooked, let the peppers rest uncovered for 5–10 minutes. This helps the filling settle and the cheese firm slightly. Serve warm, topped with sour cream and a sprinkle of scallions or herbs.

Tips, Variations & Serving Suggestions

• Use different proteins: Swap ground beef for turkey, chicken, or plant-based meat alternatives.
• Make it cheesy: Mix in cream cheese or mozzarella for an ultra-gooey center.
• Go spicy: Add a dash of cayenne or diced jalapeños for heat lovers.
• Make ahead: Assemble peppers a day in advance and refrigerate, then cook fresh the next day.
• Serve with: A crisp side salad or buttered corn for balance and color.

Conclusion

These slow-cooker stuffed peppers are more than just a convenient one-pot meal—they're a celebration of hearty, homemade comfort food with flair. The slow cooking process infuses every bite with warmth, spice, and creamy texture that’s perfect for busy nights or relaxed weekends. Their make-ahead flexibility, customizable ingredients, and bold flavor profile make them a true crowd-pleaser.

Want to see the original inspiration for this recipe? Slow-Cooker Stuffed Peppers.

FAQ

Can I use uncooked rice in the filling?

It’s not recommended. Uncooked rice may not fully soften in a slow cooker and can alter the texture of the filling. Pre-cooked rice ensures even cooking and consistency.

Can I freeze cooked stuffed peppers?

Yes! Let the peppers cool completely, then wrap them individually and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

What’s the best way to make these vegetarian?

Use cooked lentils or a plant-based meat substitute in place of ground beef. Add extra veggies like mushrooms or corn for texture and flavor.