Slow Cooker Cajun-Spiced Stuffed Peppers

Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices.

Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own.

You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.

  • Prep time: 15 minutes
  • Cook time: 4 hours
  • Yield: 5 to 6 servings


  • 1 pound (450g) lean ground beef
  • 1 1/2 (225g) cups cooked brown rice
  • 1 1/4 cups (150g) diced yellow onions
  • 1 1/4 (115g) cups shredded mozzarella cheese
  • 3/4 cup (80g) corn kernels (fresh or frozen)
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 5 to 6 large bell peppers

Special Equipment:


1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours).

Slow Cooker Stuffed Peppers

2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing.

3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. Cover the pot.

(The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.)

Slow Cooker Stuffed Peppers

4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid.

5 Drain excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.

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  • Lisa D

    I’m curious if you have calorie and carb info about this? I didnt see it. If it’s there I do apologize. Thank you!

  • Candice

    Am I correct in my understanding that you cook these uncovered and only cover them the last 10 mins?

  • Hannah

    What kind of sauce would you recommend?

    • Emma Christensen

      Hi, Hannah! It’s not exactly Cajun, but I really like these with some barbecue sauce over top!

      • Hannah

        Oh that’s actually perfect. I have some at home already that I’ve been wanting to use! Many thanks

  • Gabby

    Hi Lisa, you might want to revisit the cooking times. I had 5 peppers, cooked on low 4.5 hours, and they were nowhere close to done. I couldn’t wait any more and had to microwave them to cook the meat…

    • Emma Christensen

      Thanks for the feedback, Gabby! I’ll send this over to our recipe testing team for another round. If you see this note, can you tell me what brand and size slow cooker you were using?

      • Gabby

        Thanks Emma! I used a Crock-Pot SCCPVP600-S 6-Quart Smart-Pot Oval Slow Cooker for this recipe.

        • Emma Christensen

          Hi, Gabby! Just checking back in to let you know that we retested the recipe and didn’t find the cooking times to be off (and in fact, the peppers start to fall apart after 5 hours). Maybe check in with Crock-Pot to make sure your appliance is functioning normally? Sorry I couldn’t be of more help!

  • Maria

    Hello! I am very excited to try this recipe and was wondering how I could do this without a slow cooker? is that possible?

    • Lisa

      Hi Maria! Yes, you can cook this in the oven! Put it in a baking dish, cover with foil, and bake at 400F for maybe 23 to 25 minutes. I haven’t tested these in the oven, so the cooking time might be a little off. Just make sure to slice one pepper open to see if the beef has cooked through. Hope this helps!

  • Terrie Collins

    How do I cook the balance of the filling that does not fit in the peppers? Saute??

    • Lisa

      Hi, Terrie. Yes, a sauteing the filling for 5 to 7 minutes (until the meat is cooked through) is perfect.

  • Phil

    As far as the Cajun seasoning goes, many commercial brands contain a lot of salt or other preservatives, anti-caking agents, etc. Curiously enough, some Cajuns have complained about that with “Tony C” ‘s, one of the more famous ones. However, there are many spice mixes available on the web, and one of my favorites is the DIY Cajun Seasoning from, which, copied from the website, is:

    To make one measure begin by using the 4 main ingredients (in order of importance) and work your way down. Take care not to overpower your homemade Cajun seasonings with too much of one kind of spice or another. The following formula is a guideline which you may use to make your own. You can multiply this measured-mix to prepare more.

    • 1 tsp red or cayenne pepper, finely ground
    • 1/2 tsp salt
    • 1/4 tsp garlic powder
    • 1/8 tsp onion powder

    This is a basic well-rounded formula to which you may add additional spices, to taste, such as basil, white or black pepper, paprika, chili powder or celery salt.

    There’s more info in the website by Jacque Gaspard and his son,, Scott, there, for this and other cajun dishes.

  • Jo Walston

    It looks great. But I have to say, I’ve never heard of cheese in a cajun dish.

  • Maggie

    Would ground turkey be an acceptable substitute? We don’t eat beef, but I wonder if they’d be too dry with turkey.

    • Lisa

      Hi Maggie, I think it should work with turkey. A safer bet might be ground chicken because it’s usually less lean than turkey.

  • Annette

    What happens with the onions? I assume they also are added to the filling but do you sauté them first?

    • Lisa

      Hi Annette, thanks for catching that! Mix the onions with the rest of the ingredients for the filling. There’s no need to sauté the onions first. We have updated the recipe to reflect this. Thanks!

  • 2pots2cook

    Great choice of ingredients, great colors, great photos ! It must be delicious. Perfect for lazy Sundays. Thank you , dear.