Crock Pot Stuffed Peppers
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How to Make Crock Pot Stuffed Peppers
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I love using my slow cooker, especially in the fall and winter months. I mean, what’s better than coming home to dinner waiting for you? I sometimes get tired of the same ol’ ho-hum going into the slow cooker… and this recipe was a delicious change from the usual!
My whole family loved this.. not only is it delicious, it’s so easy to put together! You can use ground beef or turkey in this recipe… and if you have other veggies in the fridge you’d like to use up, just chop them up with the meat and add them in! Any type of rice works will with this recipe too, I’ve used white, brown and even wild! They key is making sure your rice is slightly undercooked before it goes into the slow cooker so it doesn’t turn mushy.
Items you will need for this recipe
* Slow Cooker (this is my personal favorite) * frying pan * small saucepan *
- 2/3 cup long grain white rice
- 1 1/2 lbs lean ground beef or turkey
- 1 small onion
- 2 cloves garlic
- 1/2 tablespoon italian seasoning
- 1/2 teaspoon chili flakes
- 28 oz can diced tomatoes undrained
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup chicken broth
- 6 bell peppers red, green, yellow or orange
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Bring 1 1/2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
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Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
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Stir in 2/3 of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
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Cut the tops off of your peppers and place in your slow cooker. Fill each 1/2 way with the rice mixture add 1/4 cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
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Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
This recipe works wonderfully with brown rice or wild rice. You’ll want to make sure your rice is slightly undercooked to make sure it doesn’t get mushy.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I love making stuffed peppers, although I usually do them in the oven. Great idea to make them in the slow cooker!
I love making stuffed peppers, although I usually do them in the oven. Great idea to make them in the slow cooker!
I love making stuffed peppers, although I usually do them in the oven. Great idea to make them in the slow cooker!
Thanks Jacqueline!
Stuffed peppers are such a great simple scalable meal, love all the flavours you have in yours… Glorious!
Thank you Brian!
I used to make stuffed peppers quite a bit as a student but for whatever reason have hardly made it in years. Like the idea of making them in the slow cooker.
Thanks Caroline! :) I agree, sometimes we forget about our ‘old favorites’.
I’ve made stuffed peppers before, but never in a crock pot. Love this idea!
Thank you Danielle!
Yum! I love this idea and the fact that you used the crock pot is a huge win! It get’s so hot right now in the southwest, so if I don’t have to use my oven that’s great!!
Thank you Lisa! I agree, slow cookers are so great for summer!
Do I need to parboil the peppers, I want to bake in the oven
The peppers do not need to be pre-cooked for this recipe.
Must the meat be browned? Couldn’t I just stuff the uncooked mixture into the peppers and increase cooking time?
The meat should be browned. It adds so much to the flavor and insures the meat cooks thoroughly.
If you use cauliflower, do you boil like the recipe says? Or just add the meat and other ingredients without cooking
I don’t boil the cauliflower rice first, I put it in raw.
Anyone try using quinoa?
I don’t believe so, but it sounds like a good substitute to me!
If I made these in the oven instead of crock pot what changes would you recommend?
I usually cook my stuffed peppers at 375 degrees uncovered for 35 minutes.
Can I cook this longer on low setting, like 6-8 hours?
You can cook it longer however the peppers may soften too much if it is cooked too long.
I want to make this tonight! Can I use the instant rice I have in my cupboard?
I’ve read at least 25 stuffed pepper crock pot recipes tonight…yours looks great. I have a few veggies in the fridge to use up and will add to your recipe. I’ve noticed that a lot of the recipes have Worcestershire sauce, it’s in the fridge but usually only use it on tough meats. Enlighten me please.
Thank you Tracy! Worcestershire sauce can add a little bit of richness and/or flavor to dishes, you could certainly add a little splash if it’s to your liking.
what is the chicken broth for??
The broth is used in step 5 over the peppers.