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. Anonymous says:

    DUMB QUESTION…. DO YOU COOK THE MEAT BEFORE STUFFING THE PEPPERS?

    Reply

    1. Not a dumb question at all. No, you do not need to cook the meat. The pictures in this post show the Morning Star “fake meat” so it looks a little cooked, but there is no need to cook the meat before stuffing the peppers 🙂 Hope that helps!

  2. Anonymous says:

    Do the stuffed peppers freeze well after you make them?I’m planning to make alot and would like to freeze some for a future meal….

    Reply

    1. Honestly, I have never tried to freeze them. I can fit 6 peppers in my crockpot. My 2 girls will each have one, my husband will eat 2-3 and I will eat 1. So that usually only leaves us with 1 or maybe 2 left. They are always gone by lunch the next day! hehe Let me know how the freezing works out!
      XO

  3. Super sorry to say….My whole family hated this. The peppers turned to mush in the crock pot, the filling was bland, flavorless mush. I really wanted to love this recipe, but I don’t. I just want to leave a contrasting review for anyone who, like me, finds many crock pot meals, bland and mushy (which is a shame, because I love my crock pot.) If you don’t like bland and mushy…don’t make this!

    Reply

    1. Sorry they didn’t turn out to your liking Rachel. I feel it took me awhile to learn how to finesse my crockpot cooking. For example, my crock runs hot, so I usually choose the lower cooking times in recipes, and usually choose the low setting versions. Maybe you could give that a try? It might help with the mushiness.
      Also, I found that when people feel like a recipe is flavorless, you might need to bump up the salt, or in this case garlic. Experiment with different cheeses. Everyone has different levels of sensitivities in the taste bubs 🙂

    2. Its always great to add your own addition of spices as well. I like garlic, so I used more pieces. Also, I did not cook the rice before. I also opted to add other spices. This is my third crock pot meal, and I always adjust any recipe that I find online-whether its swamping out ingredients of adjusting amount of liquid etc.

    3. Lana, what kind of rice did you use? I have this in the crockpot now, and used white rice that was cooked in the rice cooker. I would love to eliminate that step if I ever make it again. I don’t really get how uncooked rice works since there is not much liquid for it to soak up…? If you could explain, that’d be awesome!

    4. 2 stars
      Nvm. The filling was mushy and bland and we all had to force ourselves to eat it. I did only cook it for 3 hours on high. We don’t like lots of salt but I did add a little more than the recipe called for, as well as a little more garlic but that didn’t help the flavor. Even though I used very lean meat, you could see the grease from it in the bottom of the crockpot and the whole dish had a little too much liquid so now I totally see how you could use uncooked rice. I’m actually tempted to make it again w/o cooking the rice but then I’d probably cook the meat too so it had more texture but by then I might as well not even make it into a crockpot meal. I also don’t understand the point of the egg? I’m sure that only added to the mushy factor.
      The 2 leftover ones did taste better the next day. Not sure if that was because they sat in the crockpot longer or what…

    5. I am excited to try this. My kids are such picky eaters and my daughter won’t eat anything close to flavourful so bland works for us. I find regular recipes, although mild in spices, tend to be too much for my daughter. She doesn’t seem to like much beyond salt and a tiny bit of pepper. Also, both of my kids don’t like cooked veggies. They much prefer raw. Which is great but makes it difficult on those nights when I want some comfort foods from my childhood like a roast beef dinner or Sheppard’s pie.

  4. Carrie Berard says:

    Hi There! I wasn’t sure if you were supposed to cook the beef or not so I went ahead and cooked it, just in case. I also added chili powder, onion powder, garlic powder, and paprika to kick it up a notch. Looking forward to seeing how it turns out! Thanks for the recipe!

    Reply

    1. Hey Carrie! I am so happy you are giving this recipe a try 🙂 You do not have to cook the beef before hand, so I’m thinking you could reduce the cook time. I look forward to hearing how they turn out! XO

    2. i have a question do you need to drain the can of diced tomatoes or are you adding it in with the water?

    3. You do not need to drain the tomatoes. But your “water” comment scares me. Do not add water. As in the directions, the liquid being used is broth (your choice of what kind). Much more flavorful than water 🙂

  5. Elizabeth says:

    Hi Corey!

    I wanted to try this tonight and forgot that it was a crockpot recipe. Any ideas on how to do this in the oven if I don’t have time for the crockpot? I haven’t ever made stuffed bell peppers but this sounds super good!

    Thanks!

    Reply

    1. Howdy! Ok… here is what I would do. Preheat oven to 400 degrees. Follow the recipe for the Crockpot Bell peppers, BUT make sure to brown the meat.( you don’t need to do that for the crockpot ones) Stuff peppers and cook in a baking dish, COVERED for about 30 minutes. During the last 5 minutes, top with some yummy cheese. Hope that helps Elizabeth! Let me know how they turn out 🙂
      XO

    2. 5 stars
      accidentally browned Turkey before stuffing. Doh!!habit I guess. I’ll let you know how it goes 🙁 ….I decided to still go through w it. We’ll see 🙁

    3. Let me know how it turned out Tina 🙂

    4. When making in the oven I always boil the peppers for 5min (after cleaning & cutting the tops off but before stuffing). It helps the peppers get that soft, roasted feel once in the oven. 😉 I also put a little bit of water (maybe 1/2C) in the bottom of the pan under the stuffed peppers to keep the bottoms from sticking and browning. Thanks for the crock pot recipe, I am going to try something similar tonight!

    5. Thanks for the tips Annie 🙂

    6. I’m late to party with this reply to the lady who forgot this was a crock pot recipe.

      You can also do them in the microwave as opposed to the oven which is a lifesaver in situations just like this or just quick suppers. Simply place the prepared peppers in a microwave safe baking dish, cover with plastic wrap (or the lid), vent it and cook for about 12 min on high. Rotate 180 degrees and cook another 10 min. If you have a rotating microwave (you know, the part inside), just put it in for about 20-22 min. I’ve made them like this for years. Adjust the time to your desired doneness.