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. Holly Bentley says:

    3 stars
    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

    Reply

    1. 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 🙂

  2. Jackie Carr says:

    Without cooking the ground beef first, isn’t it greasy?

    Reply

    1. I would suggest using a lean ground beef Jackie.

  3. I have a deep 8 Qt Crockpot. Would it be possible to double stack the peppers using short, squat peppers?

    Reply
  4. 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.

    Reply

  5. Can I use lean ground beef instead of the ground chuck?

    Reply

    1. Yes! We have done that many times!