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
click the stars to rate!

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. 4 stars
    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.

    Reply

  2. 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.

    Reply
  3. 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*

    Reply

  4. 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!

    Reply

  5. 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.

    Reply