These Crock Pot Stuffed Peppers have a secret ingredient that take 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!
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 in place 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 you do not 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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- 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.
Mix it together just like you are making a meatloaf. You want it all combined well.
Cut the tops off the peppers and remove the ribs and seeds.
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.
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.)
Then begin 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 the top.
Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked. About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt. Serve peppers with some of the tomato sauce from the bottom of the slow cooker.
CRAVING MORE RECIPES?
Originally published: April 2016
Updated and republished: January 2023
Crock Pot Stuffed Peppers
Ingredients
- 6 bell peppers
- 1 pound lean ground beef (90/10)
- 1 cup cooked rice (can be instant or long grain)
- 10 ounce can Rotel,
- 1 cup prepared pimiento cheese (or one cup shredded cheese)
- 1 teaspoon dried minced onion
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 8 ounce can tomato sauce
- shredded cheese (for topping) I used a Colby Jack shredded cheese)
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 begin 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 the top.
- Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.
- About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let 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
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.
Lori Lamey
Absolutely thrilled with this recipe, you made an already easy dinner easier! Using raw meat and popping it in the crock pot is the best idea ever! I use my crock pot often in the hot summer so I don't have to put my oven on. Thank you very much for this recipe it was absolutely delicious!
Greg
Have made this twice, according to my notes was a big hit both times. Making again this week.
Celeste Colburn
Good Morning Brandie! I made my own version of Raw Stuffed Peppers! got to thinking, why not try cooking in a Crockpot? Looked online your recipe here I am using it as my basis for helping me to cook them in the Crockpot today! Thank You & may you have a Blessed Easter or Happy Passover which ever you happen to celebrate.
Brandie @ The Country Cook
That is so wonderful!! Thank you SO much Celeste. I'm glad this could be helpful to you. Hope you had a wonderful Easter!
Jo Ann
FABULOUS!!! Made these this past weekend. My husband wiped the plate clean. Cannot wait till summer and I have fresh peppers from my garden. Thank you!!
Brandie @ The Country Cook
Hi Jo Ann! Yay! Thank you for taking the time to come back and let me know!!
Mary
I make these. Have you tried them cooked in spaghetti sauce..marinara....or tomatoes juice? Yummy!
CHARLENE BOONE
Do you mean 1 cup of raw rice cooked or 1 cup after it's cooked
Kandy
This sounds like a GREAT recipe. The only issue is that I have no access to your brand of pimento cheese. Here in upstate NY it is loaded with sugar, ick! I have not made my own but I think I will have to do so in order to make these. I love pimento cheese and it is one of my favorite foods from my childhood growing up in Texas. Anxious to make these peppers.
Ally
Hi Brandie, I just discovered your site and recipe collection through Pinterest...specifically your recipe for Homemade Ranch Dressing Mix. I try to avoid as much processed food as possible because of migraines and MSG being a trigger for me. I can't wait to check out more of your recipes! I also pinned your Taco Seasoning Mix. Your recipe presentation with photos of the ingredients and each step, and your clear instructions make everything seem so easy. Thanks for the effort you are putting into this!
Anonymous
Hi Brandie, I just left a comment and had to post it as "anonymous". I will have to look up my google password so I can post under my name in the future.! God bless you and your cooking! Thanks for sharing! =Beverly