Why You’ll Love Stuffed Green Peppers with Ground Beef and Rice Recipe

It’s hands‑off: once the peppers are stuffed and everything is tucked into the slow cooker, you can go about your day while dinner happens.
Classic comfort food: the combination of beef, rice and tomato‑sauce soaked peppers is hearty and satisfying.
Versatile: you can substitute ground turkey, change up the rice or sauce flavour, and still get great results.
Great for busy evenings: prepping takes only minutes and you come home to a fully cooked meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bell peppers (tops cut off, seeds and fibers removed)
1 pound lean ground beef
¼ cup finely chopped onion
1 ½ cups cooked rice
1 teaspoon seasoned salt (or Creole seasoning blend)
½ teaspoon freshly ground black pepper
1 (32-ounce) jar marinara (or spaghetti sauce)

Directions

In a bowl, combine the ground beef, chopped onion, cooked rice, seasoned salt and black pepper. Mix well until evenly blended.
Cut the tops off the peppers, remove seeds and membranes, and prepare them for stuffing.
Stuff each pepper with an equal portion of the beef‑rice mixture.
Place the stuffed peppers in your slow cooker. Pour the marinara sauce over and around the peppers so they’re well covered.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the ground beef is fully cooked and the peppers are tender.
Before serving, ensure the internal temperature of the filling reaches at least 160°F (71°C).
Serve warm. Optionally, pair with a side salad or mashed potatoes for a fuller meal.

Servings and timing

Makes 4 servings
Prep time: ~15 minutes
Cook time in slow cooker: 6 hours (LOW) or 3‑4 hours (HIGH)
Total time: approximately 6 hours 15 minutes (when cooking on LOW)

Variations

Use ground turkey instead of beef for a lighter version
Swap the rice for Spanish rice or add a flavour twist with Mexican‑style diced tomatoes instead of plain marinara
Chop up the tops of the bell peppers and mix them into the filling or sauce for extra texture and flavour
Use a can of diced tomatoes + condensed tomato soup instead of spaghetti sauce for a different base
Try different kinds of rice: brown rice, minute rice, or a rice blend

Storage/Reheating

Refrigerator: Store leftover stuffed peppers in an airtight container for up to 3–4 days
Freezer: Freeze cooled stuffed peppers (without extra sauce) for up to 2–3 months
Reheating:
- Thaw overnight in the fridge if frozen
- Reheat in the oven at 350°F (175°C) until heated through
- Microwave individual portions until hot
- In the slow cooker, reheat on HIGH for 10–15 minutes or LOW for 20–30 minutes

FAQs

What kind of bell peppers should I use?

Any color works, but green bell peppers are traditional. Choose firm peppers with no soft spots.

Do I need to pre‑cook the ground beef before stuffing?

No. The raw beef cooks thoroughly in the slow cooker during the cooking time.

Can I use uncooked rice instead of cooked rice?

No. The recipe requires pre-cooked rice for proper texture and even cooking.

Can I bake this recipe instead of using a slow cooker?

Yes. Bake in a covered dish at 350°F until the peppers are tender and filling is cooked through.

How can I make this dish vegetarian?

Replace ground beef with plant-based meat, mushrooms, lentils, or a mix of vegetables.

My peppers are very large/small — how does that affect the recipe?

Larger peppers may need more filling or sauce; smaller ones might leave extra filling.

Is this recipe freezer‑friendly?

Yes. Freeze cooked or assembled peppers for later use. Thaw and reheat as needed.

What sides go well with these stuffed peppers?

Try a green salad, garlic bread, roasted vegetables, or mashed potatoes.

Can I prepare this ahead and cook later?

Yes. Assemble the peppers and refrigerate until ready to cook within 24 hours.

How do I know when the stuffing is done cooking?

Check that the internal temperature of the filling reaches at least 160°F (71°C).

Conclusion

This slow cooker stuffed green pepper recipe is the perfect balance of ease, flavor, and flexibility. Whether you’re planning ahead for a weeknight meal or looking for a cozy weekend dinner, these hearty peppers deliver every time. Customize them with your favorite proteins or grains, and enjoy a dish that’s as nourishing as it is delicious.

Stuffed Green Peppers with Ground Beef and Rice

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These classic stuffed green peppers are filled with a savory mixture of ground beef, rice, tomatoes, and seasonings, then baked to perfection. It’s a hearty and satisfying dish perfect for a comforting family meal.

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven to 350°F (175°C).
Cut the tops off the green bell peppers and remove the seeds and membranes. Rinse the peppers under cold water.
Bring a large pot of salted water to a boil. Add the peppers and cook for about 5 minutes to soften. Drain and set aside.
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain excess fat.
Add the diced tomatoes, 1 teaspoon salt, pepper, minced garlic, Worcestershire sauce, and cooked rice to the skillet. Stir well to combine.
Remove from heat and mix in 1/2 cup of the shredded cheddar cheese.
Spoon the beef mixture into the prepared green peppers and place them in a baking dish.
In a small bowl, combine the tomato soup with 1/2 cup water. Pour this mixture over the stuffed peppers in the baking dish.
Cover with foil and bake in the preheated oven for 25 to 30 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the peppers. Return to the oven and bake uncovered for another 5 to 10 minutes, until the cheese is melted and bubbly.

Notes

Use red, yellow, or orange bell peppers for a sweeter flavor.
You can substitute ground turkey or chicken for a leaner option.
Leftovers store well in the refrigerator for up to 3 days.
Feel free to add herbs like parsley or basil for extra flavor.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 7g
Sodium: 820mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 22g
Cholesterol: 65mg