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Spicy Slow Cooker Beef & Bell Pepper

This Spicy Slow Cooker Beef & Bell Pepper Recipe is spicy beef chuck and peppers in a slow cooker. A great beef stir fry recipe to add to your list of beef recipes! 

Spicy Cooker Spicy Beef & Bell Pepper in a bowl with rice. A fork on the side and peppers and limes.

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Slow Cooker Recipes are the best!

With every slow cooker recipe that I make, I am more and more in love with my slow cooker. It’s amazing that such delicious, healthy and easy meals can be done while you’re gone, without stirring or attending to it of any kind, except for light prep before and after it’s cooked. This Spicy Slow Cooker Beef & Bell Pepper recipe is one of the easiest recipes to put together and you can enjoy with a minimal amount of work on your part!

Up close picture of spicy slow cooker beef & bell pepper in a bowl with rice.

Beef Recipes with a spicy kick!

I love takeout beef and bell pepper and this is the lightened up version of it. I purposely did not brown up the chuck beef, onion or the bell pepper to not use any oil, but if you wish, the dish would be even better if you brown up the beef on high heat with some oil, remove it to the slow cooker;  then in the same skillet toss the onion and bell pepper until some browning occurs and only then layer it in the slow cooker. So here’s to delicious, healthy meals for busy moms! This beef chuck and bell pepper recipe even has a spicy kick to it! Another great recipe to add to your beef recipes.  

How to make Slow Cooker Spicy Beef Chuck & Bell Pepper

  • Place the meat on the bottom of the slow cooker.
  • Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.

Step by step instructions of how to cook spicy beef chuck and bell peppers in a slow cooker.

  • Top with cut up bell pepper. Sprinkle with salt, pepper, and garlic.
  • Mix the both with Sriracha. Pour over the peppers and beef.
  • After 3.5 hours this is what it will look like.

Spicy Slow Cooker Beef & Bell Pepper in a crock pot with sauce, and a wooden spoon. A simple recipe for beef recipes!

  • Mix together water and cornstarch. Add 1 cup of the liquid from the meat and pepper mixture and cook on until boiled. Remove after 2 minutes of boiling. Add mixture back into slow cooker.

How to make the sauce for the spicy slow cooker beef and bell pepper recipe.

Easy and to the point Beef Recipes!

I love simple recipes, especially during the busy weeks. Making a simple recipe with minimal work and clean up are seriously the BEST! Love to enjoy simple beef recipes like this one. It’s even better when the slow cooker does almost all the work! What is your favorite simple meal to make? Do you like using a slow cooker? What beef recipes to you like?

Other great Slow Cooker recipes to enjoy!


Spicy Slow Cooker Beef & Bell Pepper

5 from 8 votes
Slow Cooker Spicy Beef & Bell Pepper - Clean, healthy and delicious, all in one! Doesn't get better than this!
Author: Marina | Let the Baking Begin
Course: dinner, lunch, Main Course
Cuisine: American, asian, Chinese
Keyword: beef & bell pepper, slow cooker beef
Calories: 462 kcal
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 people


  • 2 lbs beef chuck thinly sliced
  • 2 cups chopped to 1 inch squares bell pepper
  • ½ medium onion peeled, cut in half, sliced
  • 1 cup beef broth
  • 2 tsp freezer dried garlic
  • cup chopped parsley
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tsp Sriracha sauce (add more if you like it extra spicy)

To thicken


  1. Place 2 lbs of meat on the bottom of the slow cooker. Top with 1/2 a sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker. Top with 2 cups of cut-up bell pepper. Sprinkle with salt, pepper, and garlic.

  2. Mix 1 cup of broth with 3 tsp Sriracha, or water, bullion cubes, and Sriracha. Pour over the peppers and beef.

  3. (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.

  4. Mix ½ cup water and 2 tablespoons cornstarch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.

  5. Serve hot over rice, noodles or mashed potatoes.
Nutrition Facts
Spicy Slow Cooker Beef & Bell Pepper
Amount Per Serving (4 servings)
Calories 462 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 1673mg73%
Potassium 990mg28%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 45g90%
Vitamin A 2785IU56%
Vitamin C 105.9mg128%
Calcium 60mg6%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Lola

    A bit apprehensive to try this as it is listed as “healthy” but 462 calories a serving seems a bit much. Lots of cholesterol and the sodium percentage is off the charts. I have no doubts that it would taste good but what exactly is healthy about it??

    · Reply
  • Maria

    Hi, can you make it in instant pot, and how much time I would need to cook in instant pot?
    Thank you.

    · Reply
    • Jessica Stewart

      I was wondering the same thing for the instant pot?

      · Reply
  • Shirley

    I’m really glad I happened across your website and sorry it has taken me so long to write a review. I first tried this recipe in March 2015 and have made it numerous times since. It is hands down one of the best slow cooker recipes I have ever tried and I wanted to thank you for sharing it. I always caramelize my onions first, use fresh garlic, & brown the meat before adding to the slow cooker. While the meat is browning, I sprinkle it with some Lawry’s Seasoned Salt, Nature’s Seasoning & coarse ground pepper. I like to use thinly sliced round steak. I mix beef broth with Sriracha and pour over the layered meat & onions in the slow cooker and cook about 2 1/2 to 3 hours on high. Then I add the chopped bell peppers and let that cook until my rice (Jasmine) is done. The bell peppers are cooked, but still have a nice crispness. While the rice is cooking, I thicken the meat mixture with a little cornstarch. Absolutely delicious and very pretty!

    · Reply
  • helen

    Can I use sirloin tip beef roast instead of chuck? Have a picky family , this is for the spicy beef and bell pepper recipe

    · Reply
    • Hi Helen,
      Yes, you can use the sirloin tip beef roast, but sirloin tip is typically more dry, so the dish might not come out as juicy as it would come out with the chuck.

      · Reply
  • Charlotte

    Can I cook more slowly? If so, how long should I allow for low or medium cooking temperature?

    · Reply
  • Wester

    Have to try this one!

    · Reply

    do you add the cornstarch mixture at the end or to cook along with all the ingredients for the 3-4 hrs?

    · Reply
    • You add the starch at the end of cooking, just to thicken the sauce. If you add the cornstarch in the beginning of the cooking it will turn back to liquid.

      · Reply
  • Des

    This is delicious I added a few things for an extra kick! Peanut butter, soy sauce, syrup or honey, and thru in some broccoli towards the end!! What a dish thanks a bunch

    · Reply
  • Mary Ann Pixton

    Made your dish this past weekend, and it was absolutely amazing! Flavors were great, my husband and I both devoured this. Thanks for the wonderful recipe. Will be making this again and again.

    · Reply
  • Tatiana

    Thanks for this yummy recipe! I made a couple of minor changes only because I used what I had. Instead of what is listed I used jarred minced garlic and flour. Still turned out very tasty. Mine was some what on the runny side, but since I served it over calrose rice there’s no problem. Thank you very much again.

    · Reply
  • Michelle

    I like to add more sririacha to this – I probably use half a cup of sririacha to make it a lot more spicy! Absolutely love it – family favorite!!

    · Reply
  • sarah

    Can you tell me how you would make ahead and freeze?

    · Reply
    • I haven’t done it before myself so I wouldn’t feel comfortable recommending something I can not guarantee the end result of. May be some other commenters have done so? Sorry I couldn’t be of more help 🙁

      · Reply
  • Nicole

    Dinner tonight. I floured, seasoned, and browned the meat first. Dumped it into the crockpot, added the onions to the leftover flour, sauteed them with the peppers and minced garlic, added the sauce to deglaze the pan and dumped that on top of the meat.

    · Reply
  • Shannon

    I just made this today and it’s great! I’m not usually a fan of bell peppers but decided to make this for my husband. We both really enjoyed it. Thanks for the great, super easy recipe!

    · Reply
  • LaAnn

    I made this last night with some modifications. After thickening, it was a little too much like beef gravy for my liking (probably because I used beef broth instead of chicken) so I added soy sauce, sesame oil, and lime juice. My picky husband had 3 servings, so I take that as a sign it was a hit!

    · Reply
  • Renee

    I made it for dinner tonight and it turned out great! I seared the beef and sauteed the veggies before I threw them in the crockpot…thanks so much!! Its hard for me to find crockpot recipes that actually taste good so I’m pumped.

    · Reply
    • Searing really improves this dish even more, I’m glad you loved this recipe! Thanks for taking the time to share your feedback!

      · Reply
  • Alia

    Why can I use in place of sriracha if I don’t want the dish to be spicy?

    · Reply
  • Amanda

    Could I freeze this? If so would I put everything together raw and freeze? Or separate raw meat from onion and peppers? Want to make as a freezer meal for a friend who is having a baby.
    Thanks 🙂

    · Reply
  • Melissa

    Do you have to do the sauce-thickening part for it to still taste good? Or is there anything the cornstarch can be substituted for? Thank you!

    · Reply
    • Michelle

      I usually use a flour/water mixture to thicken instead of cornstarch.

      · Reply
  • under ingredients you do NOT list corn starch but then you call for it in the recipe.

    · Reply
  • TaratheMick

    i think you’re missing the cornstarch in your list if ingredients

    · Reply
  • jay

    Hi! Sounds delish! But, do you use beef or chicken broth/bouillon? Thank you!

    · Reply
    • Hi Jay!
      I use chicken bouillon.

      · Reply
      • Anna

        I am curious why you use chicken instead of beef broth when the meat in the recipe is beef??- just bought the ingredients to make this tonight and assumed before reading comments that it was calling for beef broth

        · Reply
        • Hi Anna, you can use either chicken or beef broth with this recipe, both will be fine. I just have chicken broth on hand at all times and that is what I used, that’s why it says chicken broth in the recipe 🙂

          · Reply
          • Chelsea

            I think you actually forgot to add ‘chicken’ for the broth in the recipe… it just says Broth, which is why others and myself have come to the comments for verification!

  • A

    Could you use chicken instead?

    · Reply
    • I don’t see why you couldn’t, but can’t tell if the time and the liquid amount would be the same if you used chicken since I haven’t done it with this recipe.

      · Reply
  • How many does this recipe serve?

    · Reply
    • about 3-4

      · Reply
      • Christa

        Can you list the nutrition information? This looks really good and I bought everything to make it. I’m trying to keep track of all my nutrient intake. TIA!

        · Reply
  • Danielle Tyson

    I work for about 8-9 hours during the day, could this cook for that long?

    · Reply
    • Put it on low and then you can cook it for 8-9 hours.

      · Reply
  • brittany

    Could this be cooked on low for a longer time?

    · Reply
  • Tanya

    Looks yummy! Would I be able to substitute freeze dried garlic for regular and so how much?

    · Reply
    • Yes, of course, just put about half the amount (1 tsp).

      · Reply
  • This slow cooker beef looks mega delicious! Love the flavours, so comforting and yummy! Thanks for sharing!

    · Reply
    • Thanks Jess! it definitely is!

      · Reply
  • Mommy

    Will be trying this too! What kind of rice do you use for Plov? Since you introduced me to sushi rice, I’ve been using it instead of basmati, but soon learned that it should not be used as a replacement for every dish that requires basmati rice, as in soaps for example ( too starchy in my opinion). Thanks dear.

    · Reply
    • Well, to be honest I still use sushi rice for plov, just because I don’t like the smell of basmati so much. I rinse out the rice very well before I add it to anything, which rinses out a lot of the starch from the outside. Also, when making plov, do not ever stir it once you add the rice to the pot as this allows the starch to develop or come out and will make the plov mushy.
      But, if you want the rice grains to be less starchy definitely go with basmati or at least jasmine rice.

      · Reply
  • Mom's Dish

    This beef looks so good, I am pinning!!!

    · Reply

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