Meatloaf Stuffed Peppers

This Slow Cooker Meatloaf Stuffed Peppers recipe is a comforting, all-in-one meal that makes dinner both effortless and delicious. Bell peppers are filled with flavorful meatloaf, then slow-cooked on a bed of seasoned potatoes that mash up beautifully—no separate pans or complicated steps required.

Why You’ll Love This Recipe

This dish delivers everything you want in a hearty dinner: juicy meatloaf, tender bell peppers, and creamy mashed potatoes—all cooked together in the slow cooker. It’s a one-pot wonder that minimizes prep and cleanup, making it ideal for busy weeknights or relaxed weekend meals. The meatloaf filling is moist and flavorful, and the potatoes cook right underneath, soaking up all the delicious juices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stuffed Peppers:

• 4 bell peppers

• 1 lb ground beef

• ½ cup diced onion

• ½ cup breadcrumbs

• ⅓ cup ketchup

• 1 egg

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp dried parsley

• 1 tsp salt

• ½ tsp black pepper

Mashed Potatoes:

• 2½ lbs russet potatoes, peeled and diced into 1-inch cubes

• ½ cup water

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ cup sour cream

• 2 to 3 tbsp butter

Directions

1. Cut the tops off the bell peppers and remove the seeds. Discard the tops and seeds.

2. In a medium bowl, combine the ground beef, onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, parsley, salt, and black pepper. Mix until well combined.

3. Stuff the meatloaf mixture evenly into the prepared bell peppers. Set aside.

4. Place the diced potatoes in an even layer in the bottom of a slow cooker.

5. Add ½ cup of water and sprinkle the garlic powder and onion powder over the potatoes.

6. Place the stuffed peppers on top of the potatoes. Cover with the lid.

7. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the potatoes are fork-tender.

8. When done, carefully remove the peppers using tongs. Tilt each pepper to drain any excess fat.

9. (Optional) For a baked finish, place the peppers in a baking dish, top with a little ketchup, and broil for 2 to 3 minutes.

10. While the peppers are broiling, mash the potatoes directly in the slow cooker (do not drain the liquid).

11. Add sour cream and butter to the mashed potatoes and mix until smooth. Season with salt and pepper to taste.

12. Serve the stuffed peppers over the mashed potatoes and enjoy.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 4 hours (on HIGH)
Total Time: 4 hours 15 minutes

Variations

• Cheesy topping: Add shredded cheese on top of the peppers before broiling.

• Turkey version: Use ground turkey instead of beef for a leaner alternative.

• Spicy twist: Add red pepper flakes or chopped jalapeños to the meat mixture for a kick.

• Low-carb: Skip the mashed potatoes and serve the peppers with cauliflower mash or a side salad.

• Italian flavor: Add Italian seasoning and a spoonful of marinara sauce in place of ketchup.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.

For freezing, wrap cooked stuffed peppers individually and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Mashed potatoes can also be frozen separately in a freezer-safe container. Reheat with a splash of milk or broth to restore creaminess.

FAQs

Can I use a different type of ground meat?

Yes, ground turkey, or chicken both work well in this recipe.

Do I have to peel the potatoes?

Peeling helps create a smooth mash, but if you prefer a rustic texture, you can leave the skins on.

Can I make this in the oven instead of a slow cooker?

Yes, place potatoes in a baking dish with a bit of water, top with peppers, cover with foil, and bake at 375°F for about 1 hour.

What kind of bell peppers work best?

Any color works—red, yellow, and orange are sweeter, while green has a more traditional flavor.

How do I prevent the peppers from getting soggy?

Slow cooking naturally softens the peppers, but placing them upright and not overfilling helps them hold their shape.

Can I add vegetables to the meat mixture?

Yes, finely chopped carrots, celery, or mushrooms can be mixed in for extra nutrients.

What type of breadcrumbs should I use?

Plain or Italian-seasoned breadcrumbs work well. You can also use crushed crackers or oats.

Can I prepare this the night before?

Yes, assemble everything in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

Are the mashed potatoes cooked in the fat from the meat?

Yes, and that’s what adds rich flavor. You can drain excess fat if desired after removing the peppers.

Can I double the recipe?

If your slow cooker is large enough, you can double the ingredients. Just make sure the peppers fit in a single layer.

Conclusion

Slow Cooker Meatloaf Stuffed Peppers with Mashed Potatoes is the ultimate comfort food made easy. It’s a full meal in one pot—juicy, flavorful meatloaf encased in tender peppers with creamy mashed potatoes cooked right underneath. Perfect for weeknights or meal prep, this recipe is a hearty, satisfying favorite the whole family will love.

Print