These Slow Cooker Stuffed Peppers are not only easy to make but are incredibly delicious!

Indulge in these Crock pot stuffed peppers for a crowd pleasing and satisfying meal.

a slow cooker stuffed pepper on a white plate with a garden salad on the side

Crockpot Stuffed Peppers

  • From sweet bell peppers to the savory blend of meats and spices, each bite of these stuffed peppers offers a delicious combination of flavors.
  • Stuffed peppers pack a nutritional punch with protein from the meat filling, fiber from the veggies, and carbs from the rice, making them a wholesome meal option.
  • No matter if served whole or sliced in half, stuffed peppers are impressive presented on the dinner table or at a potluck gathering.
Tomato sauce, bell peppers, ground turkey, pre cooked rice, onion, garlic, seasoning, ground sausage to make slow cooker stuffed peppers

Ingredients And Variations

Bell Peppers – These vibrant healthy veggies serve as the perfect vessel for the mouthwatering filling. Use red, orange or yellow bell peppers for a sweet taste, or use green peppers for something a bit more savory. Or try a combination of them all!

The Filling – It is hearty and satisfying with a combination of cooked rice, ground turkey and sausage, onions, garlic, seasonings and tomato sauce. This medley of ingredients not only creates a rich and savory filling but also keeps things lean and delicious. Why not add some diced roasted red peppers for added flavor.

Versatile Ingredients – Customize the filling to suit your taste preferences or dietary needs. Swap out the ground turkey with chicken or beef, or try a plant-based option. Use diced tomatoes instead of tomato sauce, and use cheddar or marble cheese if that is readily available. The possibilities are endless.

How to Make Slow Cooker Stuffed Peppers

Using a slow cooker is so easy! Simply prep the ingredients, stuff the peppers, then set it and forget it! The slow cooker does all the work, giving you time to do other tasks.

  1. Cut the tops off bell peppers and clean out the seeds.
  2. Make the filling by cooking the ground turkey and sausage with onion. Mix with garlic, seasonings, cooked rice and tomato sauce.
  3. Stuff the filling into hollowed-out bell peppers, top with tomato sauce and cheese, then let the slow cooker work its magic.

Tips for Stuffed Pepper Success!

  • Look for bell peppers that are firm and symmetrical with smooth skin. Try to find ones that can stand upright without toppling over.
  • Try not to overstuff the peppers. Leave a little room as the rice will expand a bit during cooking.
  • Prepare peppers and freeze individually to cook up at a later date! Just pop into the Crock pot for a super easy meal!
slow cooker stuffed peppers in a crock pot, with one on a white plate with a salad on the side

Leftover Slow Cooker Stuffed Peppers

Store leftovers in a covered container, or with plastic wrap, in the refrigerator for up to 3 days – perfect for weekly meal prep! They make convenient, grab-and-go lunches or dinners, simply reheat portions in the microwave.

Leftover stuffed peppers can also be frozen! Wrap individually in plastic wrap, then place in a zippered bag. Thaw in the refrigerator before reheating. Do so in the oven covered with foil, or reheat in the microwave.

Use leftovers to create other meals! Combine with broth, diced tomatoes, beans, corn, and other veggies to make a hearty stuffed pepper soup. Or use leftovers to make a stuffed pepper casserole, breakfast hash, use as a filling for tacos, or even chop up and top salad greens for a hearty lunch.

slow cooker stuffed peppers cut in half on a white plate

Super Slow Cooker Recipes To Try!

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a slow cooker stuffed pepper on a white plate with a garden salad on the side
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Slow Cooker Stuffed Peppers

Delight in how easy this slow cooker stuffed peppers recipe is!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Author Donnalea Ferguson


  • 6 large bell peppers any color
  • 1 pound ground turkey or extra lean ground beef
  • ½ pound ground sausage
  • ½ onion chopped – about ½ cup
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 cups tomato sauce
  • 2 cups cooked rice
  • 6 ounces shredded mozzarella cheese
  • ½ cup chicken broth beef or vegetable broth


  • Wash bell peppers. Cut each top off, twist out the core and scoop out any seeds.
  • In a bowl, mix tomato sauce with Italian seasoning, kosher salt, and pepper.
  • Heat skillet over medium heat. Add turkey, sausage and onion. Cook until no longer pink.
  • Add garlic, 1½ cups tomato sauce mixture and rice. Stir.
  • Pour chicken broth into slow cooker. Fill each bell pepper with rice mixture. Divide remaining ½ cup tomato sauce over the peppers.
  • Secure lid and cook on High for 2 hours. Top with shredded cheese and return lid until cheese melts.
  • Optional: For browned cheese – place oven rack on bottom-most setting and turn oven to broil. Place crockpot on bottom rack under broiler for 2 minutes to brown cheese(optional).


  • If you do not have broth, use water in the bottom of the Crock pot.
  • If using only 2 -4 peppers, crinkle foil loosely and place in between peppers so they stand while cooking.
  • I like my peppers slightly firm so the recipe states cook for 2 hours. If you want a softer cooked pepper, set the Crock pot cook time longer.
  • If broiling cooked peppers, be sure to set rack to the bottom setting. Watch carefully so the cheese does not burn.
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 424 | Carbohydrates: 31g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1051mg | Potassium: 982mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5734IU | Vitamin C: 217mg | Calcium: 188mg | Iron: 3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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