This slow cooker stuffed pepper dip is the kind of easy, cozy party food that works just as well for game day as it does for a casual family movie night. It takes the familiar flavors of classic stuffed peppers—savory ground beef, tomatoes, peppers, and melty cheese—and turns them into a warm scoopable dip with hardly any fuss. It is especially handy on busy days because everything comes together with a short prep time, then the slow cooker keeps it hot and ready while everyone digs in.
Serve this dip with sturdy tortilla chips, toasted baguette slices, pita chips, or buttery crackers for scooping. If you want to round it out into more of a spread, set it alongside a crisp green salad, veggie sticks, or even a tray of mini sandwiches. It also pairs nicely with sparkling water, iced tea, or a light beer if you are putting it out for a crowd.
Slow Cooker 6-Ingredient Stuffed Pepper Dip
Servings: 8
Ingredients
1 pound ground beef
1 can (14.5 ounces) diced tomatoes, drained
1 green bell pepper, finely diced
8 ounces cream cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions
1. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small crumbles as it cooks. Drain off any excess grease.
2. Add the cooked ground beef to the slow cooker along with the drained diced tomatoes, diced green bell pepper, cream cheese, mozzarella, and cheddar. Stir everything together until the ingredients are well combined.
3. Cover and cook on low for 1 1/2 to 2 hours, stirring once or twice if convenient, until the cheeses are fully melted and the dip is hot and creamy.
4. Switch the slow cooker to warm and serve the dip hot with chips, crackers, or toasted bread for dipping.
Variations & Tips
Make it a little spicier: Add a few spoonfuls of diced jalapeños or a pinch of red pepper flakes if you want more heat. Pepper jack can also replace the mozzarella for a little extra kick.
Use a different color pepper: Red, yellow, or orange bell peppers all work here and give the dip a slightly sweeter flavor. This is an easy way to use what is already in the fridge.
Prep ahead tip: Brown the beef and dice the pepper the night before, then refrigerate them separately. The next day, just add everything to the slow cooker and let it heat through, which is a lifesaver on a busy workday.
Keep the texture right: Draining the tomatoes well helps prevent the dip from getting watery. If the dip thickens too much after sitting on warm, stir it well before serving to loosen it back up.
Swap the meat: Ground turkey or mild Italian sausage can be used instead of ground beef for a slightly different flavor. Sausage gives it a richer stuffed-pepper-meets-pizza feel that disappears just as fast.