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. Barbara Vasilaros says:

    Have been making stuffed peppers for many years and wanted to know if anyone has tried using ORZO in place of rice? I also add a can of sweet corn to my recipe….it adds a wonderful tasty crunch.

    Reply

    1. I have never used orzo, but I am SURE that would be YUMMY! Great idea 🙂

  2. I was glad to find this recipe tonight! I’m going to be one of those people I get annoyed by who says “Great recipe! I just modified it by changing the whole thing.” Just kidding, I didn’t change the whole thing, but I did have to modify it based on what I had on hand. Soooo… I thought that might be a helpful comment for any readers who come across your recipe when they don’t have time for a trip to the store!

    That said…I subbed in:
    *a can of “arrabiata” canned tomatoes and red peppers
    *onion flakes and garlic powder (I know, SO not as good as the real thing)
    *ground turkey
    *brown rice

    I also added:
    *red pepper flakes (hubby likes spicy)
    *shredded carrots (I like to get in extra veggies where I can)
    *the chopped up bell pepper tops, minus the stems of course (waste not!)

    I did all the prep tonight (leaving the peppers separate from the mixture), and I’m going to stick it in the crockpot in the AM. I’ll let you know how it turns out!

    Reply

    1. 4 stars
      Update! Turned out pretty good! I might try pre-browning the meat/cooking for a shorter timeframe as you suggested to get a bit more of a crispy bell pepper. I also ended up with quite a bit of leftover mixture that wouldn’t fit in the peppers, so I think I’m going to cook it up in a skillet and put it over chips. Thanks again!

    2. Mmmmm..anything over chips is a plus in my book!

  3. 5 stars
    Added a handful of Italian bread crumbs, and swapped out the stock for a jar of chunky ragu spaghetti sauce. Came out delicious!

    Reply

  4. Can I sub ground turkey?

    Reply

    1. Sure! I think that would be great 🙂

    2. That’s what I’m using!

  5. Having these in the crock pot now, so glad I came across your website b/c I was gonna bake but thought I would give it a try this way. I did add kidney beans and corn to my mix to please the hubby.

    Reply