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Slow Cooker Stuffed Peppers

Slow cooker stuffed peppers are a simple yet tasty meal to make. Choose your favourite fillings to put inside each pepper, whether it’s a quinoa and chilli flavour, or bolognese, this slow cooker meal is sure to please everyone!

How To Make Stuffed Peppers In A Slow Cooker

Cooking stuffed peppers in a slow cooker is the perfect way to enjoy this tasty recipe – although they are quick to prepare, if you decide to make rice stuffed peppers you will need to precook the rice.

However, if you want to avoid any cooking before the slow cooker you can use quinoa instead.

What You Need

sweet peppers, garlic, onion and cooked rice in a bowl, prepared for the slow cooker.

You can use whichever colour peppers you prefer – and you can use as many as you can fit in your slow cooker.

When you are buying the peppers for this recipe try and go for shapes that will stand up in the slow cooker – so as flat as possible, and the larger the better so that you can fit in more filling!

What To Put Inside Slow Cooker Stuffed Peppers

Cooked rice and onions in a bowl with a stuffed pepper resting on top, ready to be transferred to a slow cooker.

You can add a mixture of cooked rice, onion, garlic, chilli spices, chopped tomatoes, red kidney beans – or any other type of tinned bean (you can also leave the beans out).

If you don’t want to have to cook rice before setting off this meal you can use quinoa instead, uncooked.

Another combination could be;

  • Minced beef, turkey or pork mixed with onion, garlic, herbs, tomato puree, Worcestershire sauce, cooked rice and some grated cheese.

Please check the recipe card at the bottom for exact measurements.

How To Stuff The Peppers

stuffed peppers standing upright in the slow cooker with cooked rice, chilli and onions inside them.

Give the peppers a good wash before slicing off their tops. Scoop the stem and seeds out from the inside. Take care not to damage the sides of the pepper as it might cause them to split.

Scoop the rice (or quinoa) mixture into each pepper, filling them up to the top.

Transfer The Peppers To The Slow Cooker

Cook the peppers in a little liquid, either some vegetable stock, passata, or plain water.

Place the peppers in the slow cooker in the liquid, in an upright position so that they don’t fall over.

Put the lid on the slow cooker and set off on low for 4 to 5 hours, or high for 3 hours.

What To Serve With Stuffed Peppers

Stuffed peppers cooked in a slow cooker with fresh coriander and sour cream poured on top.

Once the peppers are cooked you can either sprinkle some grated cheese on top, some sour cream, chopped fresh coriander, or, just serve them as they are.

If you are adding cheese, sprinkle it on 5 to 10 minutes before the end of the slow cooking time so that it can melt from the heat in there.

4 slow cooker stuffed peppers served on a plate with sour cream and fresh coriander on top.

I hope you enjoy this recipe – if you make it, or have any questions about the process please let me know in the comments!




slow cooker stuffed peppers

Slow Cooker Stuffed Peppers

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Slow cooker stuffed peppers are a simple yet tasty meal to make. Choose your favourite fillings to put inside each pepper, whether it's a quinoa and chilli flavour, or bolognese, this slow cooker meal is sure to please everyone!

Ingredients

  • 4 - 6 sweet bell peppers (any colours)
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 x 400g tin red kidney beans or black beans, drained
  • 1 x 400g tin chopped tomatoes
  • 200g quinoa (uncooked), or cooked brown rice
  • 400ml water/stock/passata (to cook peppers in)

Instructions

    1. Slice the tops off the peppers and remove the seeds and stem from the inside, taking care not to split the pepper.
    2. In a bowl, mix together the onion, garlic, spices, beans, chopped tomatoes and rice/quinoa.
    3. Scoop the mixture into the peppers.
    4. Put a little water in the base of the slow cooker.
    5. Place the peppers in the slow cooker in an upright position.
    6. Place the lid on top and set off on low for 4 to 5 hours or high for 3 hours.
    7. Optionally serve with chopped coriander on top, sour cream, or melt some cheese on top.

Notes

Other Fillings

  • 500g turkey/beef/pork mince
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 2tsp dried mixed herbs
  • 2tbsp tomato puree
  • 1tbsp Worcestershire sauce
  • 100g cooked rice (optional)
  • 100g cheddar, grated
  1. In a bowl, mix together the turkey, onion, garlic, herbs, tomato puree, Worcestershire sauce, cooked rice and half of the grated cheese.
  2. Scoop the mixture into the peppers.
  3. Pour the chicken stock or passata into the base of the slow cooker.
  4. Place the peppers in the slow cooker in an upright position.
  5. Place the lid on top and set off on low for 4 to 5 hours or high for 3 hours.
  6. Sprinkle remaining grated cheese on top of peppers and replace the lid for a further 5 to 10 minutes, or until the cheese melts.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 74mgCarbohydrates: 47gFiber: 10gSugar: 7gProtein: 13g

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