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. 4 stars
    Okay so I plan on making these tomorrow night but wanted to know if I could premix everything (stuffing). I didn’t know because of the eggs. Sometimes its yes, sometimes no. I would love to be able to mix it up tonight during my “easy” night and just get up, stuff, and push the button. TIA! PS-I don’t have wild rice so I’m planning on using brown rice. Hoping it comes out similar.

    Reply

    1. I think as long as you have it refrigerated, you would be fine. I hope you love them Traci!

  2. Help! I am making this tonight and I accidentally added the 2 cups of chicken stock INTO THE MEAT MIXTURE instead of along the sides of the peppers. AAAA! DO I have to throw everything out and start over? What do you think? I have everything in the fridge right now. Maybe I could cook it down on the stovetop for 30 min or so first so its not as runny? It still might have a really weird salty flavor though. Luckily I realized my mistake before adding the teaspoon of salt so I didn’t put that in. Why didn’t I just read these directions carefully before starting? I think I got too excited because it sounds SO GOOD!

    Reply

    1. No worries Christie. Just put them in the crockpot as is. Crockpot peppers tend to be very soft as is, so I think you will be just fine. I hope you enjoy!

  3. Could you substitute beans instead of the rice?

    Reply

    1. I have never done that, but I don’t see why not. Give it a try and let us know how it goes!

  4. I am so happy I stumbled onto your website…love the way you take the time to answer each comment. Does it matter if I use red peppers instead of green? Also, do you pack the mixture tight or loose?

    Reply

    1. I am so glad you found my site too! Any color pepper works just fine. I love a lot of stuffing in my peppers, so I pack those puppies up tight 🙂 Hope that helps!

  5. I am trying this for the first time, as I got a crockpot for Christmas. Question….my crockpot is smaller than I thought and I have 3 stuffed peppers I can’t fit into the crockpot. I read the above comments and know I can put them in the oven but because I didn’t plan it, so the meat isn’t browned. I have a predicament. Any suggestions?

    Reply

    1. I would just cook them as you would any oven crockpot pepper.

    2. I just finished the crockpot ones and they are so delicious! Thank you for the recipe!

    3. How long did it take in the small crockpot? I’m new to this. My crockpot booklet says if it takes 30 minutes in the over then it would take two hours on the crockpot.