recipe for stuffed peppers in the crock pot
The Best recipe for stuffed peppers in the crock pot
I also appreciate how versatile this dish is. It works great for meal prep—just make a big batch and reheat portions for lunches or leftovers. The crock pot keeps everything moist and flavorful, so there’s no drying out like there often is with baked stuffed peppers. And because it’s packed with lean protein and fiber from the rice and veggies, it’s a healthier option than most takeout or frozen meals. My husband and I love how it feels like a little treat without the guilt, and my kids always ask if we can make it again—it’s that good. Whether it’s a weekend dinner or a quick weeknight meal, this recipe never disappoints.
Crock Pot Stuffed Bell Peppers
A hearty and flavorful dish featuring bell peppers stuffed with a savory meat and rice mixture, slow-cooked to perfection in the crock pot. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (or turkey)
- 1 cup cooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa (optional, for extra fiber)
- 2 cups chicken or vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if you plan to bake the peppers afterward. Cut the tops off the bell peppers, remove seeds and membranes, and set aside. -
2
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add diced onion and minced garlic, cooking until softened. Stir in cooked brown rice, black beans, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 3-5 minutes. -
3
Fill each bell pepper with the meat and rice mixture, pressing gently to compact the filling. Place peppers in the crock pot, leaving some space between them. -
4
In a bowl, mix the chicken or vegetable broth, crushed tomatoes, tomato paste, oregano, salt, and pepper. Pour the sauce over the stuffed peppers in the crock pot. -
5
Cover the crock pot and cook on low for 2 hours or high for 1 hour. If baking afterward, transfer the peppers to a baking dish, cover with foil, and bake at 400°F (200°C) for 20-25 minutes. -
6
Remove the peppers from the crock pot and sprinkle with shredded cheese. If baking, broil for 2-3 minutes until cheese is melted and bubbly. Serve hot.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Crock Pot
- Measuring cups and spoons
- Baking dish (optional, for oven step)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add diced bell peppers, onions, or zucchini to the filling.
- Substitute ground turkey or lentils for a vegetarian option.
- Add cooked spinach or mushrooms to the filling for added nutrients.
- Make ahead: Prepare the filling and stuff the peppers up to 2 days in advance. Store in the fridge and cook directly from frozen.
Variations
- Add a sprinkle of feta cheese or goat cheese for a Mediterranean twist.
- Include cooked sausage or bacon for a heartier meal.
Watch Video Of How Crock Pot Stuffed Bell Peppers Works
❓ Frequently Asked Questions About Crock Pot Stuffed Bell Peppers
How long should I cook the stuffed peppers in the crock pot before serving?
The stuffed peppers typically cook for 3 to 3.5 hours on LOW or 4 to 5 hours on HIGH in a crock pot. If you’re using a larger pepper variety (like bell peppers), ensure they’re cut evenly to prevent overcooking. Always check for tenderness—stuffed peppers are done when the filling is soft and the peppers are easily pierced with a fork.
What’s the best way to prepare the filling for stuffed peppers to ensure it stays moist?
For extra moisture, blend the ground meat (beef, turkey, or chicken) with tomatoes, onions, garlic, and a splash of broth or water before stuffing the peppers. Add cooked rice, quinoa, or pasta to soak up excess liquid. For a richer texture, stir in a little tomato paste or marinara sauce. Avoid overfilling the peppers—leave about 1 inch of space to prevent spills and ensure even cooking.
Can I make stuffed peppers in advance and reheat them in the crock pot?
Yes! You can prep the stuffed peppers up to 2 days ahead and store them in an airtight container in the fridge. Reheat in the crock pot on LOW for 1.5 to 2 hours (or HIGH for 1 hour), adding a splash of water or broth to prevent drying out. Alternatively, bake at 350°F (175°C) for 20–25 minutes if using a stovetop oven.
What spices or herbs work best for seasoning stuffed peppers, and can I substitute any ingredients?
Classic seasonings include cumin, paprika, oregano, garlic powder, salt, and pepper. For extra flavor, add diced tomatoes, cooked mushrooms, or diced zucchini to the filling. If using ground beef, consider brown it first for deeper taste before adding liquids. For vegetarian versions, swap meat for lentils, black beans, or chickpeas, and boost umami with soy sauce or Worcestershire substitute.
How do I prevent the stuffed peppers from breaking or leaking while cooking?
To avoid leaks, pre-soak the peppers in salted water for 15–30 minutes before stuffing to soften them slightly. Use a light hand when filling—overstuffing causes pressure buildup. Secure the tops with parchment paper and a tight lid (or use a small piece of foil) to trap steam. If peppers are very large, cut them in half lengthwise and stuff both halves to distribute weight evenly.
