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. Elizabeth says:

    5 stars
    Hi Corey!

    It’s me again! Just wanted to let you know how I we did vegetarian style for our family of 6!

    I didn’t change that much about this but I did bake it the oven at 350 for about 30 mins. I’m sure it will be just as good in the crockpot, though!

    I used one pkg of the Morningstar crumbles and “beefed it up” by using one 8 oz pkg of baby bella sliced mushrooms finely chopped with my Pampered Chef chopper. I I also added Worcestershire sauce. I also used 2 boxes of wild rice (Uncle Ben’s Wild Rice with mushrooms and then a regular box).

    The kids LOVED it! They have no idea that there are mushrooms in this recipe–which totally makes me soar since mushrooms are not their favorite!

    Thanks so much for this great recipe!

    Reply

    1. Oh good Elizabeth! I am so glad it worked out! Great idea using some chopped up mushrooms, YUM 🙂

  2. I only have beef broth right now. Do you think that will work instead of the chicken or vegetable stock?

    PS- I’ve tried several of your crock pot recipes recently because our stove is acting up- they have been a huge hit! I’m still learning to cook and figured the crock pot was a good place to start anyway! Excellent website! 🙂

    Thanks!
    Courtney

    Reply

    1. Thank you so much Courtney! Keep on Crockin’ girl 🙂 hehe Yes, I am sure beef broth would taste great! Hope it turns out great for you 🙂 XO

  3. If you use chicken, should you cook that first?

    Reply

    1. Yes, and then I would maybe reduce the cook time a little.

  4. If you choose to bake these in the oven instead of using a crock-pot, would you still add the broth?

    Reply

    1. Yes, I would, but maybe not as much. You are baking them covered in the oven, so the broth will add some yummy moisture to the dish 🙂

  5. Ruth Jamison says:

    I made the recipe but my peppers disintegrated. Cooked for six hours and went to take them out……very disappointed. Will try again.

    Reply

    1. I’m so sorry you didn’t like them Ruth. Crockpot stuffed peppers do become much more soft than your typical stove peppers. If you would like a firmer pepper, try browning your meat before putting into the peppers and then reduce the cooking time. Hope that helps 🙂