Our easy Crockpot stuffed peppers with rice recipe is made with ground beef and cheese and turns out fantastic with NO blanching required to make stuffed green peppers. Just set inside, fill and enjoy this one pot dinner when you get home!
If you’ve only used your oven to make this classic dish, get ready for greatness. Now you can cook stuffed bell peppers low and slow with NO blanching required, the machine a lot of the work for you. Just a bit of prep and they’ll be ready for dinner when you are. One of many easy Crockpot recipes on our site.
Yes we too had only made stuffed bell peppers in the oven in the past. With those you have to take the time to blanch bell peppers which takes a good 20 minutes to prepare. With this you can skip that step!
You don’t have to do it when making air fryer stuffed peppers either, but that is another device you’ll have to learn about. We can help with that too if you’re so inclined…..
For the most part, no matter how you cook them the same ingredients are used. As with anything else you can always omit or change things out a bit too. This one has a bit of a Mexican flare so you may not want beans etc…
Ingredient Notes
You can choose any colored bell peppers you prefer. Green bell peppers is always the cheapest because it’s more proliferous. The other colors tend to be a bit sweeter. Also, choose the ones with 4 bumps on the bottom so they sit flat and don’t fall over.
Enchilada sauce was used instead of just plain tomato sauce or spaghetti sauce to add moisture. You can choose from mild to spicy as far as heat levels, we use mild.
Taco seasoning adds a ton of flavor and we add a LOT of cheese in the mix and on top as well to melt.
Cheese of course is a must for us but optional, or use vegan variety like Daiya has a great alternative if you need one that is lactose free.
Do you have to pre-cook the meat to make stuffed peppers?
Ground beef does not need to be cooked beforehand which is nice. It will cook nicely in the long cook time just fine. You can season the meat as you wish. If you chose to use a roll of Jimmy Dean spicy ground sausage you don’t have to add anything for a punch of some heat. There is enough WOW in that to just add it as is.
Do you have to pre-cook the rice?
Yes this is necessary in order for the texture to be ideal and fluffy. Brown or white rice was used over Ninja Foodi white rice. It will hold up a bit better and not break down as much but could be swapped for the other.
Can you make stuffed peppers without rice?
You could definitely omit the rice all together if you wanted a keto low carb version too. Personally that is a must have ingredient for us but I like to explain all the possible tweaks. I might make double the meat if you take that out so you can still fill them all to the top. Other items you could add into your meat mixture could be;
Optional Add-ins
A can of drained and rinsed black beans were added but you could cook from scratch to begin with if you would rather, or leave out all together.
- 1/2 cup of diced tomatoes to add a bit of texture and chunkiness.
- There are many varieties of shredded cheeses, choose a variety if you like.
- 1 tsp of Worcestershire sauce and/or garlic powder will add more flavor.
- A can of drained and diced green chiles is a nice add in as well.
How Long to Cook Stuffed Peppers with Rice in Crockpot
I do not recommend hours on high because it really needs low and slow. It will allow all those flavors to really deepen this way and ensure the meat is cooked all the way through and get the “edible bowls” tender. It only takes 4-6 hours on low anyway so throw them in at lunch time and you’ll be set.
Crockpot Stuffed Peppers Recipe
Video
Equipment
- 1 slow cooker
Ingredients
- 6 large bell peppers, seeds removed, top removed
- 1 lb ground beef, or spicy ground sausage
- 1 cup rice, brown or white, cooked first
- 1/4 cup taco seasoning
- 1 tsp garlic powder
- 1 can black beans, 15 oz, drained
- 1 cup cheddar cheese, shredded
- 1 1/4 cup enchilada sauce, red, or use spaghetti sauce
Instructions
- Spray inside liner of slow cooker with non stick spray. Cut tops off bell peppers and remove the seeds, set aside.
- In a bowl combine the ground beef, cooked rice, taco seasoning, garlic powder, drained can of black beans, 3/4 c of your cheese and 1 c of enchilada sauce. Stir together.
- Use a small ice cream scoop or large Tbsp to scoop mixture to fill inside cavity of each bell pepper.
- Put each one into Crockpot so they sit flat and set next to one another.
- Cover with lid and cook on low for 4-6 hours or until thermometer reads 165 F when inserted into center of meat mixture.
- Pour remaining enchilada sauce on top and add remaining cheese sprinkled on top of them all. Set lid on just so cheese melts and then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
Yes, either one works. Some prefer to not add rice at all for more of a low carb version. Brown is healthier of course but takes longer to get fluffy and tender. Use your favorite variety.
Absolutely, you can use any type of meat you prefer. Ground turkey and chicken are lower in fat so if you want a healthy option you can go with that. I will say less fat = less flavor but it is your preference.
How to save leftovers
If you prepare them and want to cook them later, wrap each one in plastic wrap and then store in a large freezer bag for up to 3 months. If they’re already cooked allow them to reach room temperature first. Then do the same method.
Rewarm previously cooked once they have defrosted in the microwave, or air fryer. If they are raw defrost them entirely and then follow this direction or you could make Instant Pot stuffed peppers too.
