Crockpot Stuffed Peppers Recipe

4.72 from 38 votes

These easy crockpot stuffed peppers are filled with savory ground beef, tender rice, delicious spices, and gooey mozzarella cheese!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner

Cuisine: American

Servings: peppers

Spray the inside of the crock of a slow cooker with cooking spray.
Cut the tops off of the bell peppers and remove the cores. Set aside the peppers for stuffing, then dice the tops.
6 bell peppers
In a large skillet set over medium-high heat, add beef, diced peppers, onion, garlic, Worcestershire sauce, Italian seasoning, salt, red pepper, and black pepper. Brown the mixture until no pink in the beef remains.
1 cup diced onion, 3 cloves garlic, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper, ¼ teaspoon black pepper, 1½ pounds ground beef
Stir in the rice, breaking up any clumps. Then add 1 ¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.
1 cup cooked rice, 24 ounces marinara sauce
Pour the remaining marinara in the bottom of the slow cooker.
Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.
1 cup freshly shredded mozzarella cheese, Fresh parsley