Slow Cooker Stuffed Peppers are filled with ground beef, rice and a steak sauce, then cooked to perfection in the crock pot.
Don’t forget to also check out my Classic Stuffed Peppers and my One Pan Stuffed Pepper Skillet for some more deliciousness!
There is nothing better than an easy, comforting dinner, that’s literally prepared in just a few minutes, but also hot and ready when you get home from work. Can I get an Amen?!
Slow Cooker Stuffed Peppers
I’ve taken my classic stuffed peppers recipe and made it into an easy to toss together, slow cooker version. Filled with ground beef, rice and topped with cheese, your family is bound to love these.
Ingredients Needed
Here’s the basic list of ingredients that you’ll need in order to make these Slow Cooker Stuffed Peppers. As always, you can find the full list of ingredients located in the printable recipe card below.
- Large Bell Peppers – any sort of color
- Ground Beef – raw
- Onion
- Tomato Sauce
- Steak Sauce – I prefer A1 Sauce for this recipe
- Rice – any type of cooked rice will work
- Cheese – I like Colby-Jack
How To Make Stuffed Peppers In The Slow Cooker
Cut Open Peppers
Slice the top (stem part) off and remove any seeds from the inside. Save the tops of the peppers (discard the stem) and chop into small pieces.
If needed, carefully slice the bottom of the peppers to help make them stand upright.
Make Stuffed Pepper Filling
In a large bowl combine the raw ground beef, diced peppers, onion, steak sauce, tomato sauce, cooked rice, salt and pepper and stir to combine.
Add Filling and Cook
Stuff each pepper with the filling, place them upright in the slow cooker. Add just 1/4 cup of water to the bottom of the crock pot and cook on LOW heat for 6 to 8 hours.
Just before serving, top with the shredded cheese, cover and let melt. Serve and enjoy!
Tips and Suggestions
You can customize these stuffed peppers to your hearts desire. Here are a few great options to give a try.
- Use ground turkey in place of ground beef
- Any flavor or variety of steak sauce will work here
- Add some diced green chiles and salsa (in place of the steak sauce) for a Mexican twist
- Switch out the cooked rice for other grains like quinoa, couscous or orzo pasta
A complete dinner even the pickiest of eaters can get behind.
I should know, my picky eater gave this dinner two thumbs up!
Slow Cooker Steakhouse Stuffed Peppers
Ingredients
- 5 large bell peppers, you can use a mix of red, yellow and orange too
- 1 lb. lean ground beef, raw
- 1/2 cup diced onion
- 2 tbsp A1 steak sauce
- 8 oz. tomato sauce
- 1 cup brown and wild rice mix, cooked (any type of cooked rice will work)
- Salt and pepper
- 1 cup colby jack cheese, shredded
Instructions
- Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.
- Combine the diced peppers, raw ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.
- Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!
Notes
Nutrition
DON’T FORGET TO PIN THIS RECIPE TO SAVE IT!
The best, most fool-proof recipe for stuffed peppers!
I find it best to lightly brown the ground beef because there is too much grease and water unless you drain the grease before adding it to the mixture.
Shawn, my new crockpot is coming soon and can’t wait to make these! I’m not too big on A1, you think worcestershire or Liquid Smoke would work? Or maybe a little of both! Thanks!
I would definitely think a little of both would add some great flavor! Enjoy!
Much obliged.
Do you cook the rice before you stuff the peppers?
Yes, any type of cooked rice will work.
This recipe uses 5 peppers. How does it serve 6 people?
Ha! That can be confusing. I guess it should say 5, but I have two little girls who typically share a pepper, so it serves 6 in our family. I’ll make sure the nutrition is updated to 5. Thanks!
So I’m not using instant rice, so I need to cook it before or can I put it in not cooked?
What temp and how long would these need to be cooked in the oven if not using a slow cooker?
Nevermind. Just saw someone else asked. Sorry to repeat.
Can I use a different type of steak sauce or does it have to be A1?
I know this is for slow cooker and I planned to make it in my crockpot. But today time is getting to me. Do you have the recipe or just the time and temp to make this in the oven even? Thank you!
Hi Ashley, you can definitely cook these in the oven. I would start at 375 degrees for 30 to 45 minutes, covered with foil. Check internal temperature for a temperature of at least 140 degrees. Remove foil and cover with cheese. 🙂
Hi, can you use another filling than rice? My mom who is 92 doesn’t like rice. I’m trying to figure out different things to fix her.
Thanks Mary
Yes, you can use quinoa or orzo pasta!
How long after cooking will these last in the refrigerator?
It would be best to eat within a 3 days.
When you used the Uncle Ben’s rice, did microwaved it before or threw it in rww?
I micro-waved it first, so it was fully cooked.
Can I stack the peppers on top of each other? I have a small crockpot/
If you stack these it will be a bit messy. Don’t stack after adding cheese. That would not look appealing.
Can you use coucus instead of brown rice ?
Yes! That’s a great substitution!
Can it stay in the crockpot on warm for about 3 hr after it does the 8 hr cook? I’m asking because I work a 10hr shift. Also can you prefer make them the night before and place them in the fridge until cooking the next morning?
Hi Ashlee, You can definitely prep them the night before and place them in the crock pot in the morning. Cook them on low for the 8 hours and then let it switch over to warm and you should be good. 🙂 Enjoy!
I work a 10 hr shift everyday. Was planning on making these so just have a few questions.
1 . Can I prepare them the night before and place them in the crackpot the next morning?
2. Also since I work a 10 to 11 hour shift if I have them on the 8 hr setting my crockpot already goes to warm…will they be okay in the crockpot on warm for about 3hr until I get home?
Tried this and was really good! All I changed was added cheese to the mixture as well as on top because we love our cheese. Will definitely make again! As a side note, at the four hour mark the peppers were perfect. I cooked an additional hour because I had a visitor and in that time frame I made the peppers a bit soggy. So make sure to watch it when close!! Thanks for the recipe!
Thanks for the tip Trista! If I know I’ll be longer than 4 hours, I switch the heat from low to warm, that might help too! 🙂
Do you cook the ground beef before adding it to the mix, or does it go in raw?
Oh, I see someone else has already asked this, sorry to repeat!!
I don’t see where someone else asked if you cook the ground beef before. So do you cook the beef before putting the mixture in bell pepper? Thanks
Nope! No need to cook the beef prior to stuffing!
The ground beef goes in raw, and gets cooked in the slow cooker. If you prefer, you can brown the beef before hand, but it’s not necessary.
Thanks! I had this same question!
Can you please confirm that the ground beef is not cooked before stuffing the peppers? It gets mixed with the other ingredients raw?
Thank you!
Correct, the ground beef is not cooked before adding it to the peppers. It’s a lot like how you would cook a meat loaf. 🙂
Never mind
Do you cook the ground beef before applying to the mixture?
I’d like to know too! Just threw in the crock pot and I browned the beef with peppers and onions before throwing in with the rest of ingredients and stuffing the peppers. Hoping this was right and they turn out good!
The ground beef goes in raw, and gets cooked in the slow cooker. If you prefer, you can brown the beef before hand, but it’s not necessary.
These look delcious! I never thought about using the A1, I”m looking forward to trying it 🙂