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Slow-Cooker Stuffed Peppers

Rated as 3.56 out of 5 Stars

"This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening."
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5 h 15 m servings 383
Original recipe yields 4 servings


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  1. Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
  2. Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
  3. Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
  4. Serve peppers topped with sauce.


  • Cooking Know-How:
  • Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!
  • Substitute:
  • Prepare using red peppers.

Nutrition Facts

Per Serving: 383 calories; 14.8 42.3 19.4 59 840 Full nutrition

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Read all reviews 4
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This is a very easy recipe to follow. There were a few things I wished I'd change after making it though. I wished I had the cheese in the middle to share the flavor with the meat. I didn't add ...

These are very good, but I would definitely add salt and pepper to the stuffing mixture, as it is very bland without the salt.

FIrst to review. THese were very easy to put together - very good flavor. I had 3 huge peppers - looking forward to left overs tomorrow.

I nice, tasty stuffed pepper recipe.