Crock Pot Stuffed Peppers – The Country Cook

These Crock Pot Stuffed Peppers have a secret ingredient that takes them over the top! Cooking them in the slow cooker makes it easy!

A FUN TWIST ON STUFFED PEPPERS

There was one dish my Mom made when I was a kid that I loved – Stuffed Peppers! My Mom would make her Spanish Rice and then stuff that into green bell peppers. She would then top it all off with a slice of American cheese. However, I wanted to add a bit more flavor to my recipe so I have switched it up. There is so much flavor in pimiento cheese, why not add that yummy flavor to stuffed peppers? It turned out amazing!

stuffed peppers displayed on a blue and white serving platter with fresh curly parsley on top.

TIPS FOR MAKING CROCK POT STUFFED PEPPERS:

  • I added the pimiento cheese right into the beef and rice mixture so it could get all melty with the other ingredients. It will be the secret ingredient that no one will guess is there but will make all the difference – please trust me on this one. You don’t taste the pimento cheese as a separate ingredient.
  • You can use shredded cheese instead of the pimiento cheese spread if you prefer. Use about a cup of shredded cheese.
  • If you find Rotel too spicy, try using a can of regular diced tomatoes. Or, if you like it a bit saucier, then use a can of tomato sauce instead of the tomatoes.
  • The beauty of this recipe is that you don’t need to cook the beef beforehand! So you really want to go with a leaner beef, turkey or pork for this recipe. You don’t want a lot of excess grease cooking out.
  • Need rice quickly? Try making a boil-in-the-bag rice or use a microwaveable rice like Uncle Ben’s Ready Rice.
fully cooked stuffed peppers with melted cheese on top shown in an oval slow cooker.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • bell peppers
  • lean ground beef (90/10)
  • cooked rice (can use instant or long grain)
  • Rotel (or tomato sauce)
  • prepared pimento cheese (or shredded cheese)
  • minced onion
  • salt and fresh black pepper
  • Worcestershire sauce
  • tomato sauce
  • shredded cheese

HOW TO MAKE CROCK POT STUFFED PEPPERS:

In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, pimiento cheese spread, seasonings and Worcestershire sauce.

pimento cheese, rice, ground beef, Rotel and salt and pepper shown in a large bowl.

Mix it together just like you are making a meatloaf. You want it all combined well.

combined stuffed pepper mix in a white bowl with a large spoon.

Cut the tops off the peppers and remove the ribs and seeds.

cutting off the top of a green pepper with a knife on a wooden cutting board.

Cut up the pepper that is around the tops. Add those diced peppers from the tops into the meat mixture. This part is optional but it’s a great way to not waste any part of the pepper.

stirring in diced green peppers into stuffed pepper mix in a bowl.

Add the tomato sauce into the bottom of a 6-quart slow cooker. You’ll need an oval slow cooker here. Place peppers into the bottom of the slow cooker (in a single layer.)

six green peppers shown in an oval black slow cooker.

Then start stuffing them with the meat mixture. Note: It may seem like all the meat won’t fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on top.

uncooked meat mixture shown stuffed into each green pepper in the slow cooker.

Cover and cook on low for about 6 hours (or high for 4 hours) until the meat is completely cooked. About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let the cheese melt. Serve peppers with some of the tomato sauce from the bottom of the slow cooker.

a spoon holding up one of the cooked stuffed peppers over the slow cooker.

CRAVING MORE RECIPES?

Crock Pot Stuffed Peppers recipe.

Crock Pot Stuffed Peppers

These Crock Pot Stuffed Peppers have a secret ingredient that takes them over the top! Cooking them in the slow cooker makes it easy!

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Courses: Main course

Cuisine: American

Keyword: Crock Pot Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6

Calories: 383kcal

Author: Brandie @ The Country Cook

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Instructions

  • In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, pimiento cheese spread, seasonings and Worcestershire sauce.

  • Cut the tops off the peppers and remove the ribs and seeds. Dice up the bell pepper around the tops and stir into the beef mixture.

  • Add the tomato sauce into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

  • Then start stuffing them with the meat mixture. It may seem like all the meat won’t fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on top.

  • Cover and cook on low for about 6 hours (or high for 4 hours) until the meat is completely cooked.

  • About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let the cheese melt.

  • Serve peppers with some of that tomato sauce from the bottom of the slow cooker.

Notes

  • Need rice quickly? Try making a boil-in-the-bag rice or use a microwave rice like Uncle Ben’s Ready Rice.
  • You really want to go with a leaner beef, turkey or pork for this recipe. Since we’re not cooking the meat ahead of time, we don’t want a lot of excess grease as it cooks down.
  • If you find Rotel too spicy, try using a can of regular diced tomatoes. Or, if you like it a bit saucier, then use a can of tomato sauce instead of the tomatoes.
  • Don’t want to use pimiento cheese? Just substitute with one cup shredded cheddar cheese.
  • Pro Tip: This is a great use for that leftover white rice you get from your Chinese take out!

Nutrition

Calories: 383kcal | Carbohydrates: 22g | Protein: 17g | Dish: 21g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1039mg | Potassium: 524mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4240IU | Vitamin C: 156.3mg | Calcium: 228mg | Iron: 2.3mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Originally published: April 2016
Updated and republished: January 2023

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