Crock Pot Stuffed Peppers

This hearty Crock Pot Stuffed Bell Peppers recipe transforms ordinary bell peppers into flavorful vessels filled with seasoned ground beef and rice, all slow-cooked to perfection. The peppers become tender while the filling develops rich, complex flavors during the long, gentle cooking process.

I first made these stuffed peppers when I needed a dinner that could cook while I was at my son's soccer tournament. We came home to the most amazing aroma filling the house, and now it's become our go-to meal for busy days when we need comfort food waiting for us.

Ingredients

• Bell peppers: choose firm peppers with flat bottoms so they stand upright in the slow cooker
• Lean ground beef: the 90/10 blend provides flavor without excess grease
• Chili powder: adds warmth without overwhelming heat
• Ground cumin: brings an earthy depth that complements the beef beautifully
• Garlic powder: infuses the filling with savory notes without the work of mincing fresh garlic
• Red enchilada sauce: creates a rich, tangy base that keeps the filling moist
• Yellow onion: adds sweetness and texture when cooked
• Cooked Mexican rice: absorbs flavors while providing substance to the filling
• Colby-jack cheese: creates a gooey, melty topping and helps bind the filling
• Optional toppings: like sour cream, salsa and guacamole for serving

Step-by-Step Instructions

Prepare the Peppers:

Cut the tops off each bell pepper and carefully remove the seeds and ribs from inside. This creates the perfect vessel for holding the filling. Save those pepper tops. Dice them finely to add back into the filling for extra flavor and to reduce food waste.

Create the Filling:

In a large bowl, combine the raw ground beef with chili powder, cumin, garlic powder, enchilada sauce, diced onion, cooked Mexican rice, diced bell pepper tops, and 1/2 cup of cheese. Season with salt and pepper to taste. The raw beef will cook perfectly in the slow cooker while infusing the entire filling with flavor. Mix everything thoroughly but gently with a spatula to avoid compacting the mixture.

Stuff and Cook:

Fill each hollowed bell pepper generously with the beef mixture, packing it in but not too tightly. Add about a half inch of water to the bottom of your crock pot this creates steam that helps cook the peppers to perfect tenderness. Arrange the stuffed peppers upright in the slow cooker. Cover and cook on Low for 6 hours or on High for 3 hours until the peppers are tender and the meat is fully cooked.

Finishing Touch:

Once cooking is complete, sprinkle the remaining cheese over each pepper. Replace the lid and let the residual heat melt the cheese for about 5 minutes until perfectly gooey. This final cheese layer adds richness and visual appeal to your finished dish.

The enchilada sauce is truly the secret ingredient in this recipe. I discovered its magic when I ran out of tomato sauce one day and made this substitution out of desperation. The tangy, slightly spicy flavor transformed these from ordinary stuffed peppers into something my family raves about. My husband, who normally picks around bell peppers, devours these without hesitation.

Make-Ahead Options

These stuffed peppers work beautifully as a meal prep option. You can prepare everything up to 24 hours in advance, storing the stuffed raw peppers covered in the refrigerator until ready to cook. This makes them perfect for busy mornings when you just need to place everything in the slow cooker and go about your day.

Variations to Try

The basic recipe is delightful as written, but don't be afraid to experiment. Ground turkey can substitute for beef for a lighter option. Vegetarians can use plant-based ground meat alternatives or a mixture of black beans and corn for protein. The rice can be swapped for quinoa or cauliflower rice if you're watching carbs. I've even made an Italian version using Italian seasoning, marinara sauce, and mozzarella cheese with excellent results.

Serving Suggestions

These peppers are hearty enough to serve as a complete meal, but they pair beautifully with a crisp green salad dressed with lime vinaigrette. For a more substantial dinner, serve alongside warm tortillas or crusty bread to soak up the flavorful juices. Set up a topping bar with sour cream, guacamole, fresh cilantro, sliced jalapeños, and extra cheese so everyone can customize their pepper.

Storing Leftovers

Allow any leftover stuffed peppers to cool completely before transferring to airtight containers. They'll keep in the refrigerator for up to 4 days. Reheat individual peppers in the microwave for 2-3 minutes or until heated through. For freezing, wrap each cooled pepper individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

→ How do I prepare the bell peppers?

Cut off the tops of the bell peppers, remove the seeds and ribs, and dice the tops for use in the filling mixture.

→ Can I use a different type of meat?

Yes, you can substitute the ground beef with ground turkey, chicken, or even a plant-based meat alternative.

→ How do I prevent the peppers from overcooking?

Cook on Low for 6 hours or High for 3 hours as specified, and ensure there's enough liquid at the bottom to prevent drying out.

→ Can I make these stuffed peppers vegetarian?

Absolutely! Replace the meat with additional cooked rice, beans, or a vegetable medley for a vegetarian-friendly option.

→ What toppings go well with stuffed bell peppers?

Sour cream, salsa, guacamole, chopped cilantro, or a sprinkle of hot sauce are all great topping choices.

→ Can I use a different type of cheese?

Yes, feel free to use any melting cheese like cheddar, mozzarella, or pepper jack for a customized flavor.