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. 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 🙂

    Reply

  2. 3 stars
    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.

    Reply

  3. 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! 🙂

    Reply

    1. You are so sweet Jordan! I hope you love them 🙂

  4. Maria Gaytan says:

    5 stars
    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!

    Reply

  5. 5 stars
    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.

    Reply