Slow Cooker Chicken Stuffed Peppers – A Cozy, Hands-Off Dinner

Stuffed peppers are one of those meals that feel comforting without being heavy, and the slow cooker makes them incredibly easy. You get tender peppers, juicy chicken, and a flavorful filling with almost no babysitting. It’s a set-and-forget dinner that works for busy weeknights, meal prep, or when you want something wholesome but unfussy.

The best part? You can customize the filling based on what you have on hand and still get great results. This recipe gives you the framework, plus lots of options to make it your own.

Slow Cooker Chicken Stuffed Peppers - A Cozy, Hands-Off Dinner

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 6 servings

Ingredients

  

• 6 medium bell peppers, tops sliced off and seeds removed (any color)
• 1 pound ground chicken or finely diced cooked chicken
• 1 cup cooked rice or quinoa (white, brown, or mixed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, drained
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar), divided
• 1/2 cup black beans, rinsed and drained (optional)
• 1/2 cup corn kernels (fresh, frozen, or canned, optional)
• 1/4 cup chopped fresh parsley or cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups tomato sauce or crushed tomatoes
• 1 tablespoon olive oil
• Juice of 1/2 lemon or lime (optional, for brightness)

Instructions

 

• Prep the peppers: Slice off the tops, remove seeds and membranes, and trim a thin sliver off the bottoms if needed so they stand upright. Don’t cut through the base.
• Sauté the aromatics: In a skillet, warm the olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
• Brown the chicken (if using raw): Add ground chicken to the skillet and cook, breaking it up, until no longer pink. Season lightly with salt and pepper. If using cooked chicken, skip this step and combine it later.
• Mix the filling: In a large bowl, combine the chicken, cooked rice or quinoa, sautéed onion and garlic, diced tomatoes, 3/4 cup of the shredded cheese, beans and corn (if using), parsley or cilantro, cumin, paprika, oregano, red pepper flakes, salt, black pepper, and lemon or lime juice. Stir until evenly combined. The mixture should be moist but not soupy.
• Line the slow cooker: Pour tomato sauce or crushed tomatoes into the bottom of the slow cooker. Spread into an even layer. This prevents scorching and creates a simple sauce.
• Stuff the peppers: Spoon the filling into the peppers, packing gently. Leave a small space at the top for expansion.
• Arrange and cook: Nestle the peppers upright in the slow cooker on top of the sauce. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until peppers are tender and the filling reaches at least 165°F.
• Add cheese at the end: Sprinkle the remaining 1/4 cup cheese over the peppers during the last 10–15 minutes of cooking. Cover to melt.
• Serve: Spoon some of the tomato sauce from the bottom over each pepper. Finish with extra herbs or a squeeze of citrus if you like.

Why This Recipe Works

Slow cooking keeps the chicken moist while allowing the peppers to soften gently without falling apart.

Using cooked rice or quinoa helps the filling hold together and soak up the juices, so every bite tastes balanced. Tomato sauce in the bottom of the slow cooker adds moisture and a rich base that turns into a light sauce. Spices like cumin, garlic, and paprika build depth without needing long prep.

And because everything steams together, the flavors meld beautifully with very little effort.

Ingredients

• 6 medium bell peppers, tops sliced off and seeds removed (any color)
• 1 pound ground chicken or finely diced cooked chicken
• 1 cup cooked rice or quinoa (white, brown, or mixed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, drained
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar), divided
• 1/2 cup black beans, rinsed and drained (optional)
• 1/2 cup corn kernels (fresh, frozen, or canned, optional)
• 1/4 cup chopped fresh parsley or cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups tomato sauce or crushed tomatoes
• 1 tablespoon olive oil
• Juice of 1/2 lemon or lime (optional, for brightness)

How to Make It

1. Prep the peppers: Slice off the tops, remove seeds and membranes, and trim a thin sliver off the bottoms if needed so they stand upright. Don’t cut through the base.
2. Sauté the aromatics: In a skillet, warm the olive oil over medium heat. Add onion and cook 3–4 minutes until soft.

   Stir in garlic for 30 seconds until fragrant.

3. Brown the chicken (if using raw): Add ground chicken to the skillet and cook, breaking it up, until no longer pink. Season lightly with salt and pepper. If using cooked chicken, skip this step and combine it later.
4. Mix the filling: In a large bowl, combine the chicken, cooked rice or quinoa, sautéed onion and garlic, diced tomatoes, 3/4 cup of the shredded cheese, beans and corn (if using), parsley or cilantro, cumin, paprika, oregano, red pepper flakes, salt, black pepper, and lemon or lime juice.

   Stir until evenly combined. The mixture should be moist but not soupy.

5. Line the slow cooker: Pour tomato sauce or crushed tomatoes into the bottom of the slow cooker. Spread into an even layer.

   This prevents scorching and creates a simple sauce.

6. Stuff the peppers: Spoon the filling into the peppers, packing gently. Leave a small space at the top for expansion.
7. Arrange and cook: Nestle the peppers upright in the slow cooker on top of the sauce. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until peppers are tender and the filling reaches at least 165°F.
8. Add cheese at the end: Sprinkle the remaining 1/4 cup cheese over the peppers during the last 10–15 minutes of cooking.

   Cover to melt.

9. Serve: Spoon some of the tomato sauce from the bottom over each pepper. Finish with extra herbs or a squeeze of citrus if you like.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or in a 325°F oven, covered, until warmed through.

For freezing, cool completely, wrap each pepper tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating. To keep peppers from getting soggy, reheat uncovered for the last few minutes to let moisture evaporate.

Health Benefits

• Lean protein: Chicken adds protein without excess saturated fat, helping keep you full and energized.
• Fiber and micronutrients: Bell peppers bring vitamin C, vitamin A, and antioxidants.

  Beans and quinoa add fiber for gut health and steady energy.

• Sensible carbs: Using brown rice or quinoa provides complex carbs that digest slowly and support balanced blood sugar.
• Lower sodium control: Making your own filling lets you manage salt levels, especially if you choose low-sodium tomatoes and beans.
• Customizable fats: You can keep it light or add healthy fats like olive oil or avocado when serving.

What Not to Do

• Don’t skip pre-cooking aromatics: Raw onions and garlic can taste harsh. A quick sauté makes a big difference.
• Don’t overfill the peppers: Overstuffing can cause splitting or uneven cooking. Leave a bit of space at the top.
• Don’t cook dry: The tomato sauce layer prevents scorching and keeps the peppers tender.

  Dry pots lead to burnt edges.

• Don’t add raw long-cook grains: Uncooked rice or quinoa won’t soften properly in the filling. Use cooked grains.
• Don’t overcook: Peppers should be tender but not collapsing. Start checking early, especially on High.

Alternatives

• Protein swaps: Ground turkey, lean beef, or plant-based crumbles also work.

  For vegetarian, use more beans, quinoa, and chopped mushrooms.

• Grain options: Try farro, cauliflower rice (sauté first to reduce moisture), or a wild rice blend for a nutty bite.
• Flavor themes: Go Italian with basil, oregano, and Parmesan; Tex-Mex with chili powder, cumin, and pepper jack; or Mediterranean with olives, feta, and oregano.
• Sauce variations: Swap tomato sauce for salsa, marinara, or a light enchilada sauce depending on your flavor profile.
• Cheese choices: Use mozzarella for melty pull, cheddar for sharpness, pepper jack for heat, or skip cheese entirely.
• Veggie add-ins: Finely chopped zucchini, spinach, or carrots sneak in extra vegetables. Sauté watery veggies first.

FAQ

Can I cook these on High instead of Low?

Yes. Cook on High for 2–3 hours, but start checking around the 2-hour mark.

Low gives a slightly softer pepper and more melded flavor, but High works well when you’re short on time.

Do I need to pre-cook the peppers?

No. The slow cooker gently steams them until tender. Pre-cooking can make them too soft and difficult to stuff.

Can I use rotisserie chicken?

Absolutely.

Shred it finely and mix it with the other filling ingredients. Since it’s already cooked, you’re mainly heating and blending flavors.

How do I prevent watery peppers?

Drain diced tomatoes well, sauté moisture-heavy vegetables first, and avoid overfilling. After cooking, let the peppers rest 5 minutes to set before serving.

What if my slow cooker is small?

Cook in batches or lay some peppers on their sides.

You can also use halved peppers instead of whole to fit more at once.

Can I make them spicy?

Yes. Add chopped jalapeño to the filling, use pepper jack cheese, or stir in extra red pepper flakes or your favorite hot sauce.

How can I make this dairy-free?

Skip the cheese or use a dairy-free alternative that melts well. The peppers will still be rich and satisfying thanks to the seasoned filling and tomato sauce.

Is it safe to put raw chicken in the slow cooker?

Yes, as long as you cook until the filling reaches at least 165°F.

Using a thermometer is the most reliable way to check doneness.

Can I prepare these the night before?

Yes. Stuff the peppers, cover, and refrigerate up to 24 hours. Add 15–20 extra minutes to the cook time since they’ll start cold.

What should I serve with them?

They’re great with a simple green salad, roasted vegetables, or crusty bread to mop up the sauce.

For a heartier meal, add mashed potatoes or a side of couscous.

In Conclusion

Slow Cooker Chicken Stuffed Peppers check all the boxes: easy, balanced, and customizable. With minimal prep and reliable results, they’re a smart option for busy days or relaxed weekends. Keep the base recipe in your back pocket and switch up the spices, grains, and add-ins to match your mood.

Once you try them, this cozy, hands-off dinner will become a regular in your rotation.