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Spicy Slow Cooked Stuffed Peppers

Here’s a good recipe for some spicy Stuffed Peppers that you can make in your oven or in your slow cooker. It’s a pretty standard recipe so you can leave out the Ghost Pepper if you don’t want to add the heat.

Hot and Spicy Stuffed Peppers
Hot and Spicy Stuffed Peppers


  • 6 Green Bell Peppers
  • 1 1/2 lbs Lean Ground Beef (85% or more)
  • 2 cups Water
  • 1 cup uncooked White Rice or Brown Rice
  • 1 Onion, minced
  • 1 Whole Head of Garlic, minced
  • Salt and Black Pepper to taste
  • 1 Pack Onion Soup Mix
  • 4 Tbsp Worchestershire Sauce
  • 1Tbsp Steak Seasoning
  • 1Tbsp Italian Seasoning
  • 1 tsp Ghost Pepper Powder (optional)
  • 2 cups (16oz) Tomato Sauce
  • 2 cups Shredded Mozzarella Cheese
Quick Version:
  1. In a pot, bring water to a boil. Add Rice and stir. Reduce heat, cover and simmer for 20 minutes (30 -35 minutes if using Brown Rice).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place Peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove Peppers from the water and set aside in a 9×13 inch baking dish.
  4. In a large saucepan over medium heat, brown the Ground Beef; drain. Return to heat and mix in Onion, Dry Seasonings, Cooked Rice, Worchestershire Sauce and Tomato Sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
  5. Spoon the meat mixture into the Peppers then Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
  6. Sprinkle Mozzarella over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
Slow Version:
  1. Cut tops/stems off of Peppers and de-seed.
  2. Mix Meat, Worchestershire Sauce, Dry Seasonings, Rice, Onions and Garlic throughly and then scoop into topless Peppers.
  3. Add Peppers to Slow Cooker and cover with Water and Tomato Sauce.
  4. Allow to cook on Medium for 6-8 hours.
  5. Serve Sprinkled with Mozzarella.

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