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. Michelle R says:

    5 stars
    I found some humongous peppers on sale & felt they were deserving of being more than just diced up in a trinity, lol. Searching for a new & tasty spin to stuff these bigguns,I’m so glad I finally found your page. However after all the searching then prep, I ran short on even the 4-6 hrs crock time. Needing to get these done before they wound up being next days breakfast, I pulled out my electric pressure cookers. Loaded them both with 4 peppers(loosely stuffed) , ladled about 1&1/2 cup of pasta sauce over them, cooked on low pressure for 12 minutes. They came out magically delicious!!! The magic was that even my picky 3 y/o ate some too! Thanks for recipe, I’ll be back next Sunday, just a little bit earlier in the day, lol 😉

    Reply

    1. Great tip on how to cook these in the pressure cooker Michelle! Thank you for sharing 🙂

  2. Have these in my crockpot now! I love garlic so my only change was using a can of diced tomatoes in garlic and olive oil. Will post later on how they came out! Thanks so much for the recipe! 🙂

    Reply

  3. I always find it very helpful for people who are trying new recipes, and on a weight loss journey is to know the calorie count. What is the calorie count for one serving?

    Reply

    1. There is a recipe builder on MyFitnessPal, where you can put in all the ingredients to get a complete nutritional value read-out 🙂

  4. Hi Corey! I will be making this recipe tomorrow for my family. Is it ok to omit the rice? I’ll be making a couscous salad for a side dish. Also, chicken or vegetable stock is on your list of ingredients but in the picture of ingredients you have vegetable broth. Which do you prefer for a tastier dish?

    Reply

    1. Hey Tammy!
      Yes you can omit the rice, but it will be a little more “soupy” then. I have used both stock and broth…both will turn out great.

  5. Great recipe! In a post in 2012 you mentioned about using other ingredients to make it different, we add oregano and basil. Instead of using cheddar we use Parmesan. Instead of broth we also use our leftover homemade spaghetti sauce, mix a few tablespoonfuls of sauce in with the meat before we stuff them. Nothing beats a stick-to-the-ribs comfort meal like stuffed peppers. Keep posting your recipes, they’re delish!!

    Reply