Crockpot Stuffed Bell Peppers (optional vegetarian version)

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ByCorey Created Updated

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Two Crockpot Stuffed Bell Peppers served on a bed of lettuce

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 🙂 Crockpot Stuffed Peppers - Ingredients laid out on table

How to Make Crockpot Stuffed Bell Peppers

  1. Cut just the tops off the pepper and removed seeds and ribs from inside.crockpot stuffed peppers - tops cut off of peppers and removed seeds and ribs from inside.
  2. 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.
  3. Mix well until evenly combined.
  4. Stuff peppers with mixture and place into crockpot, stuffed side up.Crockpot Stuffed Bell Peppers - Stuffing mixed in a bowl and then placed in peppers
  5. Pour stock over and around peppers.
  6. Next, pour the rest of the canned tomatoes in.
  7. Cover and cook on HIGH for 3-4 hours or LOW for 5 – 6 hours.Crockpot Stuffed Bell Peppers - Stuffed Peppers placed in crockpot and broth poured in
  8. I topped ours with a little bit of cheese and served right away. Nom Nom Nom. This one is kid APPROVED!Woman holding a cooked stuffed pepper on a white platesmall child eating a stuffed pepper at a table
4.23 from 22 votes
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Crockpot Stuffed Bell Peppers (w/ optional vegetarian version)

Author Corey Valley
6
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

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.

Nutritional 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.
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155 Comments

  1. I have a food allergy with tomatoes, so I’m not able to use tomatoes or tomato sauce. What could I use in place of tomatoes and tomato sauce?

    Reply

    1. I think could just do extra broth 🙂 I hope that helps!

  2. If I make these the night before, can I stuff them or should I wait until morning?

    Reply

    1. If you stuff them, I would make sure to refrigerate them until you put them in the crockpot 🙂

  3. Quick question: Our family is fond of a particular spicy pepper in South America, locally called Rocoto. Baking, frying… takes out the spice (well, most of it). I assume it would do the same in the crock pot in this recipe, right? I might try that instead of the Bell Pepper. Looks and sounds wonderful!

    Reply

  4. 4 stars
    For Marsha with the food allergies…you could use corn instead of the tomatoes!!

    I always worry about the extra grease from the ground meat…I’d prob want to cook it ahead and drain. Do you think it would be too dry? Guess I could add more chicken stock then! Sounds really good!

    Reply
  5. Christine says:

    4 stars
    I have been enjoying your recipes. I tried this one tonight and I used green bell peppers. The meat was good but the green pepper had this weird awful aftertaste. Is that because I used green peppers instead of red?

    Reply

    1. No, green shouldn’t have led to a bad after taste.

    2. Megan Erwin says:

      3 stars
      I made this tonight as well. Not sure why but my green pepper was extremely bitter as well. They looked and smelled amazing… but I’m not sure what happened.