Fancy the taste of stuffed peppers but don’t have time to fuss with slicing, scooping, and prepping each pepper? Try this flavorful slow cooker version that combines all the savory goodness of stuffed peppers—ground meat, tomatoes, basil, and tender rice—into a one-pot feast that practically cooks itself. It’s the perfect family-friendly meal to whip up on a busy weeknight!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium onion, finely chopped
- 3 bell peppers (any color), chopped into bite-size pieces
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked white rice (or brown rice, if you prefer)
- 2 cups crushed tomatoes
- 1 cup chicken or vegetable broth
- Grated Parmesan cheese, for garnish (optional)
Instructions
Start by heating the olive oil in a skillet over medium-high heat. Add the ground beef (or turkey) and onion, and cook until the meat is browned and the onion turns translucent, roughly 6–8 minutes. If necessary, drain any excess fat. Stir in the minced garlic, allowing it to become fragrant—usually about a minute.
Transfer the cooked meat and onion mixture into your slow cooker. Add the chopped bell peppers, dried basil, dried oregano, salt, pepper, uncooked rice, crushed tomatoes, and broth. Give everything a gentle stir to make sure the flavors are well combined.
Set the slow cooker to low heat and let it work its magic for about 4–5 hours, or until the rice is fully cooked and the peppers are tender. About halfway through, give the mixture a quick stir to prevent the rice from sticking. If you appreciate a little cheesy finish, sprinkle grated Parmesan cheese on top just before serving.
Thanks to the slow cooker, you can walk away and let this unstuffed pepper dish simmer gently, ensuring a robust, comforting flavor in every bite.
These Savory Tomato-Basil Slow Cooker Unstuffed Peppers are an excellent option for busy families, meal-preppers, or anyone craving a lighter twist on the classic stuffed pepper recipe. They’re also a wonderful choice for those avoiding gluten (simply swap in gluten-free options, like quinoa). Feel free to get creative: try using lean ground turkey or plant-based crumbles, add more veggies like zucchini, or use mozzarella instead of Parmesan for a gooey finish. No matter how you spin it, this dish offers comfort-food deliciousness with minimal effort—a perfect weeknight dinner!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
