Crock Pot stuffed peppers are hearty, colorful, and packed with delicious, comforting flavors.

Crock Pot Stuffed Peppers with melted and broiled cheese on top

Originally published on OurZestyLife

Smitten With Stuffed Peppers

Stuffed peppers have a savory rice and meat filling, cooked in broth, and finished with tomato sauce and mozzarella cheese for a meal that’s both cozy and convenient.
They are perfect for busy days, cozy evenings, or when you just want dinner to feel a little extra special without a lot of effort.
I love that this recipe can be prepped ahead of time. Perfect for weeknights or relaxed weekend dinners. Add a quick broil at the end for a bubbly, lightly browned cheese topping. Leftovers store great and reheat well, making them perfect for next-day lunches.

ground turkey, ground sausage, onion, tomato sauce, cooked rice, garlic, seasoning, and bell peppers assembled to make Crock Pot Stuffed Peppers

Pepper Packed Pantry Picks

The Vessel: Bell peppers make a sweet and vibrant vessel that hold the filling. Any color works, so choose your favorite.
The Filling: Ground turkey and sausage are a flavorful combo that keeps the filling juicy and flavorful. The cooked rice provides a bit of bulk and soaks up the flavor. I love adding aromatics like onion and garlic, plus Italian seasoning, which all help build even more savory flavor.
The Topping: Tomato sauce and mozzarella cheese are added to the top of each bell pepper for rich flavor.

empty bell peppers in a slow cooker to make Crock Pot Stuffed Peppers

filling for Crock Pot Stuffed Peppers in a skillet

Tasty Twists

Swap ground turkey for ground chicken or beef.
Replace white rice with brown rice or cauliflower rice for a twist.
Hide tasty veggies by adding cooked mushrooms, diced zucchini, or shredded carrot to the filling.
Top with fresh herbs, sour cream, or a sprinkle of parmesan.
Swap mozzarella for your favorite melty cheese.

Crock Pot Stuffed Peppers in a slow cooker with one on a side dish with a green salad

How to Make Crock Pot Stuffed Peppers

Prep the peppers and season the sauce.
Cook meat, add aromatics and seasoning, rice, and tomato sauce.
Stuff peppers, top with tomato sauce and add to slow cooker. Pour broth in between peppers. Cook as directed in recipe below.
Top with shredded mozzarella and cover until melted.

one single Crock Pot Stuffed Pepper on a white plate with a side salad

Pepper-Perfect Tips

Choose peppers that sit flat. If they are not staying upright slice a bit off of the bottom to level, but do not slice into the cavity of the pepper.
Don’t overfill the peppers. Leave room for the sauce and cheese to bubble without spilling over.
Check peppers around the 2½ hour mark.
For golden, bubbly cheese, place the crock pot (if oven-safe) under the broiler for about 2 minutes.

Crock Pot Stuffed Peppers cut in half showing the filling

From Supper to Saved for Later

Serve these crockpot stuffed peppers on their own or with a simple salad and crusty bread.
Store cooled peppers in an airtight container in the refrigerator for up to 3–4 days.
Leftover stuffed peppers can be frozen for later. Wrap individually, store in a zip-top bag, and thaw in the fridge before reheating in the oven or microwave.

More Tasty Mains

I truly hope you enjoy these Crock Pot Stuffed Peppers! Leave a comment and rating below.

No ratings yet

Crock Pot Stuffed Peppers

Donnalea

Servings

Prep 20

Cook 3

Total 3 20

Print Pin

Try these slow cooker stuffed bell peppers for a cozy and hearty meal that is easy to make!

Equipment

skillet
mixing bowl
Slow cooker

Ingredients

6 large bell peppers any color
2 cups cooked rice dry
1 pound ground turkey or extra lean ground beef
½ pound ground sausage
½ small onion chopped – about ½ cup
3 cloves garlic minced
2 cups tomato sauce
1 teaspoon Italian seasoning divided
½ teaspoon kosher salt
¼ teaspoon pepper
6 ounces shredded mozzarella cheese
1 cup chicken broth beef or vegetable broth

Instructions

Preheat oven to 400°F.
Wash and prepare the peppers by cutting them in half and scooping out the seeds.
In a bowl, mix tomato sauce with ½ teaspoon Italian seasoning, kosher salt, and pepper.
Heat skillet over medium heat. Add turkey, sausage and onion. Cook until no longer pink.
Add garlic, cook 1 minute. Add 1½ cups tomato sauce mixture, ½ teaspoon Italian seasoning, and rice. Stir.
Fill each pepper with rice mixture. Then top each pepper with remaining tomato sauce. Pour chicken broth into slow cooker and secure with lid.
Cook on High for 3 hours. Top with cheese and return lid until cheese melts.
Optional: Place oven rack on bottom setting and set oven to broil. Place crockpot on bottom rack under broiler for 2 minutes to brown cheese.(optional)
Top with desired toppings (optional)

Notes

No broth? Just use water in the bottom of the Crockpot.
For 2 – 4 peppers, crinkle foil and place in between peppers so they stand while cooking.
I like my peppers on the firm side, so If you want a softer cooked pepper, set the Crock pot cook time longer
If browning the cheese under the broiler, set rack on the bottom setting. Watch carefully so the cheese does not burn.

Nutrition

Calories: 451kcalCarbohydrates: 31gProtein: 31gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 106mgSodium: 1132mgPotassium: 908mgFiber: 5gSugar: 10gVitamin A: 5805IUVitamin C: 217mgCalcium: 201mgIron: 3mg

REPIN this Crockpot Stuffed Peppers recipe