Did you know that you could make these in the CROCKPOT!? Let me show you how…
Who doesn’t love a good stuffed pepper? But in the crockpot? EVEN better. You can easily make these Stuffed Peppers
vegetarian. To save time in the morning, you could prep everything, and just stuff peppers in the morning, set the crockpot and go about your day.
Melt in your mouth good, and VERY healthy! The kids loved this one. Little D didn’t care for the pepper skins, but loved the rest. Darryl is not the biggest pepper fan, but LOVED these. Hope you enjoy this amazingly easy recipe 🙂 
How to Make Crockpot Stuffed Bell Peppers
- Cut just the tops off the pepper and removed seeds and ribs from inside.
- In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper.
- Mix well until evenly combined.
- Stuff peppers with mixture and place into crockpot, stuffed side up.
- Pour stock over and around peppers.
- Next, pour the rest of the canned tomatoes in.
- Cover and cook on HIGH for 3-4 hours or LOW for 5 – 6 hours.
- I topped ours with a little bit of cheese and served right away. Nom Nom Nom. This one is kid APPROVED!
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Crockpot Stuffed Bell Peppers (w/ optional vegetarian version)
Ingredients
- 6 large bell peppers
- 1.5 lbs raw ground chuck or Morning Star Grillers Recipe Crumbles for vegetarian version-
- 2 cups cooked wild rice
- 2 cups chicken or vegetable stock
- 1 15oz can of diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups shredded cheddar cheese or cheese blend. I used Cheddar/Jack blend.
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cut just the tops off the pepper and removed seeds and ribs from inside.
- In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper.
- Mix well until evenly combined.
- Pour stock over and around peppers.
- Next, pour the rest of the canned tomatoes in.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jenn says
Quick question. I am going to make the vegetarian version with the morning star crumbles. These come frozen. Should I cook them first or add as is to the mix? Thanks!!
Corey says
No, you don’t need to cook them first. It is easier to stir them if you thaw them out a little bit first.
Angie says
silly question, do I need to “cook” the rice before hand? Or just put it in the crockpot? Thanks!
Corey says
Yes, rice needs to be cooked.
Lisa says
even white rice?
Carrie says
The peppers were mushy to the point my boyfriend and I didn’t want to eat them. They couldn’t even stand up on the plate. The stuffing, although good, seemed relatively boring. For what it was, it was good. It felt like something was missing. When something cook for 8 hours you want it to explode with flavor which this didn’t have.
Mona says
Hi Corey ! Love your site 🙂
So i made this recipe as we speak my peppers are in the crock pot. can’t wait to eat them. Anyways question..
I’ve had lots of left over stuffing any idea what i can make with it? Would I be able to just cook this in a pan and use it in tacos? Thanks in advance..
Corey says
That sounds like a fabulous idea Mona! The filling is delish, so I think that would make a killer taco filling 🙂
Johnny says
This is quickly becoming my go-to source for recipes.
Katie says
I just fed the results of this recipe to my 19 month old and he loved it! I even had a bit and enjoyed it and I hate peppers lol.
My only complaint is that the peppers completely fell apart when I very carefully removed them from my crock pot. I was hoping to present my husband with a plate full of pretty, self-contained stuffed peppers when he gets home (like his mom makes) but I have a tub of tasty pepper mush instead. I cooked on high for 5 and a half hours and followed the recipe as is, any suggestions for the next time I try this?
Corey says
Maybe try less time next time Katie? Since these are being done in a crockpot, the peppers will be very soft, unlike oven stove stuffed peppers.
Carol says
Your list of ingredients says chicken or vegetable stock but in your picture I see broth. I bought stock. Will the recipe be affected?
Corey says
I have used both Carol. Whatever you have on hand will be just fine 🙂
Erin says
Hi! I am cooking these now- should be done. I am super nervous the ground beef isn’t cooked all the way through! It’s been on low for 7 hours. Should be fine right??? It just doesn’t look dark brown the way it does when I cook on the skillet.
Thanks!
De says
Hello! I am new to your site, and I look forward to trying some of your recipes. I wanted to try your crock pot stuffed peppers. They look great. I just had a question about the rice. Could I use minute rice, and if so, should it be cooked or uncooked. Or what kind of rice do you use, and how do you cook it? Thank you so much!
De says
Hello. I made these yesterday and used uncooked instant rice and they were great. Hubby loved them. I actually had some of the meat mixture left so I made hamburger patties out of it, uncooked rice and cheese and all. Through them on our grill for about 20 minutes, they were so good! I will definitely make more meat mixture every time and grill some for lunch. Thank you for sharing this recipe. I look forward to trying others!
Abbey says
Hopefully having to force the sixth one in the crock pot wont mess up how the cook. Is that what you had to do, too?
THEY LOOK WONDERFUL THOUGH!! We are so excited for dinner!
Also…If I were to make this recipe and cook it in the oven, do you know what kind of temp/time I would be looking at?
Serys says
I made this recipe last night. The stuffing was really moist and tasty, and my DH and I enjoyed it, but like what Christine said, the bell pepper had this weird bitter aftertaste. I suppose that comes with the using of the green bell peppers. I’ll try the red/yellow ones next time.
Jasmine says
Yummy! I had tweaked the recipe a bit but it was a very good guideline. I added more garlic, taco seasoning and only 1/4 of the broth. Low 6 hours. Texturally it is a bit one note so a side of salad or crushed tortilla chips on top would be good.
Luise Harvey says
I made this yesterday & it tasted amazing, the only thing was it was very watery so the next time im going to try with one cup stock (mixed with some tomato puree to thicken it up) & check after 5 hours as it was so soft they fell apart. I had on a bed of leftover rice. Iv drained the juice & going to cook up with some puree tonight & serve on a bed of pasta with the leftover pepper mixture.. Cant wait! Next time im going to add chilli & a grated carrot/zuchini to get more veg in it & flavour.
Thanks for sharing 4*
Suzi says
Hi!
I tried this yesterday as we’re renovating and i’m kitchen -less — and it was fab. I was so excited that it was so easy, it literally took me 1/2 hour to prep and get it going, then i left the house and it was actually my very first ever crockpot meal! i’m so excited it turned out well – thank you so much! i teach cooking classes for kids in nz and who knew this could be so simple!
thank you thank you!
nate f says
I just made this recipe down to the letter. It was excellent, but there was too much broth in there. I didn’t check it for a few hours and the peppers were fully submerged in water, probably from the beef letting out its juices.
Janet says
Just made it exactly as posted, I used combination of red, yellow and green peppers since thats what i had and one cup jalapeño jack cheese and one cup mexican cheese since thats what i had on hand..cooked it on high a little over 4 hrs… oh i threw just a little Italian seasoning on it..i generally liked it but thought it was a little bland, maybe due to slow cooker or probably because i like spicy and a lot of strong flavor…my boyfriend liked it, it smelled really good too…i will use this recipe again but probably play with some spices, more garlic and pepper maybe.. for my own tastes…thanks, really easy recipe. I had to use the largest crockpot i have, it fit better in the oval than the round one..i think both were 7qt. maybe 5qt, i don’t remember…i still had one pepper left over stuffed..it made alot of stuffing.., i just put that one in the microwave in a baking dish for 10 minutes with a little chicken broth and cheese on top and it turned out fine too 🙂
meg says
Ground chuck is wasting money. It’s cheaper, but you lose a lot because of the high fat content.
I’ve been making stuffed peppers in the crockpot since I bought my first one over 30 years ago. It’s always an easy meal to make. I use 93% lean ground beef, and use enough to make additional meatballs – or porcupines – as we call them. Enough for several meals. I freeze the porcupines in the tomato sauce, and serve over mashed potatoes.
I also use instant brown rice, uncooked instead of wild rice. No one in my house likes wild rice.
Jordan says
I have these in the crock pot right now…if they are as good as your chicken noodle soup, we are in for a treat! 🙂
Corey says
You are so sweet Jordan! I hope you love them 🙂
Maria Gaytan says
Delicious and easy to make! Used 1/4 C of whole grain of uncooked rice and it cooked perfectly. Next time will put more salt (probably because of the uncooked rice) and a bit less stock (this time I just drained it from the peppers before serving)
My 4yr old loved it!
Thank you!
Jessica says
So I had quite the blonde moment while preparing this recipe and instead of reading ‘2 cups cooked rice’ I read ‘cook 2 cups rice’ so it’s safe to say I had about double the rice. I’m stuffing the peppers wondering why there’s so much. Don’t worry it was still delicious. I’m trying to repurpose the extra filling mix. I want to add more ground beef and make a cheesy/beefy chip dip. How long and at what temperature would you recommend I bake it? I’ll be using a Pyrex dish is that makes any kind of difference.
Holly Bentley says
So I used 6 peppers (2 Red, 2 Yellow and 2 Orange) mixed my ground beef (drained after cooking) with spicy sausage (also drained – we like lots of flavor) and tossed in 2 packages of the “ready made heat in the microwave organic wild rice with quinoa – don’t judge” used salsa for the onion, spice and tomatoes (I bought a lot at SAMS Club and needed to use it anyways), Colby jack shredded cheese and leftover beef broth from last nights roast that I made in the crock pot yesterday. Our meal is already put together, just needs to be tossed in crock pot. I plan on turning it on LOW at 2:00p.m. so the peppers and everything should be nice and marinated by 6:00 dinner. Since everything is cooked already, should I turn it on LOW or KEEP WARM? Will I over cook the peppers if I turn it on LOW or would I be better off turning it on KEEP WARM?? (Which still gets pretty hot)
HELP!
HOLLY
Corey says
It really depends of your crockpot. IF you think the keep warm gets hot with your crockpot, maybe that would work? But if you can I would start on the low, and if you feel like they are starting to overcook, switch to warm I hope that helps Holly 🙂
Jackie Carr says
Without cooking the ground beef first, isn’t it greasy?
Corey says
I would suggest using a lean ground beef Jackie.
Walter says
I have a deep 8 Qt Crockpot. Would it be possible to double stack the peppers using short, squat peppers?
Janelle Higgins says
Can I stuff the peppers the night before? I’d like to stuff them, place them in the crock pot insert, refrigerate, and then just pop the insert into the crock pot in the morning before work and add the stock and tomatoes at that time.
Brewster says
Can I use lean ground beef instead of the ground chuck?
Corey says
Yes! We have done that many times!