Dinner

Slow Cooker Taco Stuffed Peppers Recipe

ByMaya Arden March 22, 2026March 22, 2026

Introduction

Slow Cooker Taco Stuffed Peppers are a flavorful and easy dinner option that combines all the best taco ingredients inside sweet bell peppers. Perfect for busy days, this recipe lets your slow cooker do the work while filling your home with irresistible aromas.

The image shows five stuffed bell peppers inside a black slow cooker, each topped with a melted layer of bright orange cheddar cheese. The peppers include a mix of red, green, and yellow colors with a crumbly, cooked filling visible beneath the cheesy topping. The slow cooker sits on a wooden table with a light beige cloth nearby. To the upper right, there is a clear glass bowl filled with fresh green lettuce and small red cherry tomatoes. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup salsa
1 lb. ground beef

4-5 bell peppers (any colors, 4 large or 5 medium)
1/2 cup diced white onion

1 large egg
1/4 cup sour cream

1/4 cup salsa
1.25 oz. taco seasoning mix (1 packet)
15 saltine crackers (crushed)

1/2 cup minute rice (uncooked)
1 cup shredded cheddar cheese (for topping)

Instructions

Step 1: Pour 1 1/2 cups salsa into the bottom of the slow cooker.

Step 2: Cut the tops off the bell peppers and remove the seeds. Chop the tops and set aside to add to the meat mixture.
Step 3: In a medium bowl, combine ground beef, chopped pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning, crushed saltine crackers, and uncooked minute rice. Mix gently with clean hands until just combined; avoid overmixing.
Step 4: Stuff each bell pepper with the meat mixture until full.

Step 5: Arrange the stuffed peppers upright on top of the salsa in the slow cooker.
Step 6: Cover and cook on LOW for 5 hours without lifting the lid during cooking.
Step 7: When done, sprinkle 1/4 cup shredded cheddar cheese over each pepper. Replace the lid and let the cheese melt, about a few minutes.

Step 8: Serve warm and enjoy your flavorful taco stuffed peppers!

Tips & Variations

Try substituting ground turkey or chicken for a lighter option.
Add chopped jalapeños or a dash of hot sauce to the meat mixture for extra heat.

Use cooked rice instead of minute rice if preferred; adjust cooking time accordingly.
Mix in black beans or corn for added texture and nutrition.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individually or warm in a covered dish in the oven until heated through. Avoid freezing as the texture of the peppers may change.

How to Serve

Five stuffed bell peppers, two yellow, two green, and one red, are arranged in a black slow cooker. Each pepper is filled with a mixture of rice, ground meat, and vegetables, topped with a thick layer of melted orange cheddar cheese that glistens under the light. The peppers sit in a shallow pool of reddish sauce at the bottom of the cooker. The texture contrasts between the soft, cooked pepper shells, the grainy filling, and the smooth, gooey cheese on top. The slow cooker is on a white marbled surface, with some lettuce leaves visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salsa or homemade salsa?

Yes, fresh or homemade salsa works great and can add a personalized flavor to the dish.

Do I need to precook the rice before adding it to the meat mixture?

No, the recipe uses uncooked minute rice, which softens as it cooks in the slow cooker. If using regular rice, it’s best to cook it beforehand to ensure it’s fully tender.