Our slow cooker Mediterranean stuffed peppers with rice is a hearty, hands-off meal that will have you looking forward to dinnertime! With savory beef, bright bell peppers, fresh herbs, and a vibrant tomato sauce, these stuffed peppers are packed full of flavor.

The best part about this easy recipe is that it’s also packed with protein, nutrients, and wholesome goodness. It makes for a super satisfying meal that’s perfect for busy days or when you want a comforting dish without a lot of effort!

The Best Stuffed Peppers with Rice, Mediterranean Style

There are endless ways to make stuffed peppers, and we love them all! However, our favorite way to enjoy the dish is with a Mediterranean twist, of course. 

These Mediterranean stuffed peppers with rice are savory, tangy, and refreshing. With minimal prep time, they cook in the slow cooker for an easy meal that’s waiting for you when you get home. 

Even better, the peppers feature protein, carbs, and nutrients for a complete meal all on their own. That means you don’t have to prepare any additional sides, and cleanup is a breeze! 

Dinner doesn’t get any better than this! Make extras for quick meals you can reheat throughout the week, too. Trust us. You’ll be glad you did. 

Beef, Veggies, and Rice, Oh My! Ingredients You Need 

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Tomato Sauce – This forms a flavorful liquid, preventing the peppers from burning and adding lots of flavor. 
  • Rice – Use cooked long-grain or Jasmine rice. Day-old rice works best as it soaks up the liquid more easily! 
  • Beef – Use cooked ground beef. 
  • Diced Tomatoes – We use Roma tomatoes, but any variety you like best will work. 
  • Aromatics – Garlic and onion add a sweet, tangy taste. 
  • Fresh Herbs – Use a combination of fresh dill, fresh parsley, and fresh Italian parsley to add lots of bright, herbaceous flavor. 
  • Bell Peppers – The star of the show! Use large bell peppers for easy stuffing. Green, red, yellow, and orange all taste great. 

Flavor Variations

You can definitely mix and match different ingredients to make this recipe your own. Some of our favorite ways to switch it up include: 

  • Swapping the meat: Not a fan of beef? Feel free to use ground turkey, ground chicken, or even a vegetarian option instead. 
  • Adding cheese: Top your peppers with feta cheese, cheddar cheese, or any variety you have on hand. It melts in the oven becoming gooey and irresistible! 
  • Incorporating more veggies: Finely dice veggies like mushrooms and zucchini, and fold them into the meat mixture for even more fiber and nutrients. 
  • Replacing the rice: Feel free to use quinoa instead. Or, opt for cauliflower rice to keep this easy stuffed peppers recipe low-carb. 

How to Make This Easy Stuffed Peppers Recipe

  1. Combine the filling. Add the rice, beef, diced tomatoes, garlic, part of the onion, herbs, seasonings, and olive oil, to a bowl. Mix to combine. 
  2. Prepare the peppers. Remove the tops of the peppers. Then, hollow out the insides, removing the white membrane and seeds. 
  3. Stuff the peppers. Fill the center of each pepper with the beef mixture. 
  4. Cover the bottom of the slow cooker. Pour the water and tomato sauce into the bottom of the slow cooker. Then, add the salt and pepper, and mix to combine. 
  5. Cook. Arrange the stuffed peppers over the sauce. Then, cover, and cook until the peppers are tender. 
  6. Enjoy! Spoon the sauce over the peppers, and serve warm. 
Tomato sauce being poured over stuffed peppers in a crockpot.
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03/20/2024 06:10 pm GMT

What Goes Well with Stuffed Peppers?

These stuffed peppers are super filling so we often enjoy them all on their own! But you can also pair them with sides like Middle Eastern Cobb salad, shirazi salad, or chickpea and lentil salad.

Stuffed peppers in a crockpot with a spoon stirring tomato sauce in the bottom.

Make Ahead and Storing Options

  • Make Ahead: Feel free to combine the ingredients for the pepper filling one to two days in advance. Store the mixture in an airtight container in the fridge. 
  • Store: Transfer leftover peppers to an airtight container, and keep them in the fridge for one two to days. 
  • Reheat: To serve, warm your peppers in the microwave. Or, cover them loosely with foil, and bake at 350 degrees Fahrenheit just until warm. 
  • Freeze: Portion leftovers into airtight containers, and freeze for one to two months. Thaw in the fridge overnight. Then, reheat as normal, and enjoy. 

Common Questions About This Slow Cooker Mediterranean Stuffed Peppers with Rice

Should I boil my peppers before stuffing them? 

No, because we’re using the slow cooker, there’s no need to boil the peppers ahead of time. They’ll become plenty tender! 

Why didn’t my rice cook in my stuffed peppers? 

Make sure to cook the rice ahead of time! Otherwise, it will be crunchy. 

Do you have to cook the meat before stuffing the peppers? 

Yes. If you don’t cook the meat in advance, it won’t cook fully, and your peppers won’t be safe to eat. 

More Delicious Ways to Use Bell Peppers

We love finding ways to use colorful, crunchy bell peppers! Take a peek at some of our other recipes that incorporate them:

Slow Cooker Mediterranean Stuffed Peppers with Rice

5 from 9 votes
Author: Food Dolls
Servings: 8 servings
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Make these easy slow cooker Mediterranean stuffed peppers with rice for a hands-off meal full of flavor and nutrients!

Ingredients  

  • 2 cups cooked long-grain or jasmine rice preferably a day old or cold.
  • 1 pound cooked lean ground beef about 2 cups cooked
  • 1 15 ounce can diced tomatoes
  • 4 cloves minced garlic
  • 1 cup finely diced onion divided
  • 1 cup fresh herbs a mix of dill, cilantro, and Italian parsley (1/3 cup each)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive oil
  • 6-8 large colored bell peppers smaller peppers may be substituted, but more will be needed
  • 1 cup water
  • 4 ounces canned tomato sauce
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Instructions 

  • In a large mixing bowl, combine all the ingredients for the filling: rice, cooked ground beef, diced tomatoes, minced garlic, half cup of diced onion, fresh herbs, salt, pepper, and olive oil. Mix well.
    2 cups cooked long-grain or jasmine rice, 1 pound cooked lean ground beef, 1 15 ounce can diced tomatoes, 4 cloves minced garlic, 1 cup finely diced onion, 1 cup fresh herbs, 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, 2 Tablespoons olive oil
    Slow cooker stuffed pepper filling in a bowl.
  • Prepare the bell peppers by removing the tops and hollowing out the insides.
    6-8 large colored bell peppers
  • Stuff the peppers with the filling mixture until they are full.
    Peppers stuffed with a beef and rice filling.
  • In the bottom of the slow cooker, pour in the water and canned tomato sauce. Add salt and pepper, then mix until combined.
    1 cup water, 4 ounces canned tomato sauce, 1 teaspoon sea salt, ½ teaspoon black pepper
    Tomato sauce being poured over stuffed peppers in a slow cooker.
  • Arrange the stuffed peppers over the sauce mixture in the slow cooker.
    Stuffed peppers with rice in a slow cooker.
  • Cover the slow cooker and cook on high for 2-3 hours or until the peppers are tender.
    Cooked Mediterranean stuffed peppers in a slow cooker.
  • Once cooked, serve by spooning the sauce from the bottom of the slow cooker over the stuffed peppers.
    Slow cooker Mediterranean stuffed peppers with rice in a slow cooker.

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Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 48g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 926mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3556IU | Vitamin C: 132mg | Calcium: 69mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 9 votes (5 ratings without comment)

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23 Comments

  1. I’m not a fan of cilantro so I was wondering if I can substitute with something else or leave it out? Thanks in advance 😊

  2. 5 stars
    These are incredible! I always end up having to make these in the oven, only because my slow cooker won’t fit more than 4 peppers. The filling is sooooo good—I will usually save leftovers and eat with crackers or “pepper chips” for lunch!

    1. We’re so glad you enjoy them and are able to make them work for you, Sadie!

      Xo,
      Alia & Radwa

  3. 5 stars
    I don’t digest peppers, so I made it with tomatoes reducing the cooking time to 1h30 on low heat and it was absolutely delicious!. Thank you for this moment

  4. 5 stars
    I made the stuffed peppers but wanted to add the meat raw. In the oven, it took 1.5 hours at 375°F to cook the beef through.
    Loved the taste of all the fresh herbs. A bit less salt for me next time.
    Will definitely make again. Thanks

  5. 5 stars
    I made the stuffed peppers but wanted to add the meat raw. In the oven, it took 1.5 hours at 375°F to cook the beef through.
    Loved the taste of all the fresh herbs.
    Will definitely make again. Thanks

    1. We haven’t tested it, but it should work! We recommend placing the peppers on a trivet. Cook on high (manual) pressure for 10 minutes. Once the pressure has built and the timer has gone off, immediately vent to release any remaining pressure. We would love to know how it goes if you try it out!

      Xo,
      Alia & Radwa

  6. This was delicious! I made it for my family plus my parents and it was devoured. I made a few filled with a mix of quinoa and red and brown rice, which I loved the most, and several with Jasmine white rice.

    1. We haven’t tested it! Bake in the oven at 350 degrees for about 35 minutes or until the peppers are tender.
      We would love to know how it goes if you give the oven method a try!

      Xo,
      Alia & Radwa

  7. This looks so wonderful, I can just smell the house filling up with yummy aromas ! Can’t wait to try this one . Thank you for all your beautiful recipes ! You guys are the best !