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Slow cooker stuffed bell peppers with melted cheese and ground beef filling in a crockpot

Slow Cooker Stuffed Bell Peppers

Colorful bell peppers stuffed with seasoned ground beef, wild rice, diced tomatoes, and melty Colby Jack cheese, slow cooked to tender perfection.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers any color, tops cut off, seeds and membranes removed
  • 1 lb lean ground beef 90/10 recommended
  • 0.5 cup yellow onion finely chopped
  • 14 oz canned diced tomatoes 1 can, undrained
  • 1 cup cooked wild rice prepared ahead of time
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1.5 cup shredded Colby Jack cheese divided: 1 cup for filling, 1/2 cup for topping
  • 0.25 cup water poured into bottom of slow cooker

Equipment

  • Slow cooker/crockpot
  • Large mixing bowl

Method
 

  1. Cut off the tops of the bell peppers and remove all seeds and membranes. Rinse and set aside.
  2. In a large mixing bowl, combine raw ground beef, chopped onion, diced tomatoes, cooked wild rice, Worcestershire sauce, salt, pepper, and 1 cup of shredded cheese. Mix until just combined.
  3. Firmly stuff each bell pepper with the meat and rice mixture. Pour 1/4 cup water into the bottom of the slow cooker.
  4. Place the stuffed peppers upright in the slow cooker with a little space between them. Cook on LOW for 6 hours or HIGH for 4 hours until peppers are fork-tender and beef is fully cooked through.
  5. About 15 minutes before serving, sprinkle the remaining 1/2 cup of cheese over the tops. Replace the lid and let the cheese melt completely before serving.

Notes

Use the largest bell peppers available for easier stuffing. Any rice variety works in place of wild rice. Cheese can be swapped for cheddar, pepper jack, or Mexican blend. Do not crowd the slow cooker for even cooking. Leftovers keep in the fridge for up to 4 days or freeze for up to 1 month.
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