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These crockpot stuffed peppers pack a punch with spicy pork sausage, rice, and tomatoes. Bursting with hearty flavors, this easy stuffed peppers recipe needs only 15 minutes of prep before your slow cooker takes over!
For more stuffed pepper inspiration, try my Jambalaya stuffed peppers, Bolognese stuffed peppers, or this stuffed pepper casserole!
It wouldn’t be fall without a classic recipe made in the crock pot, now, would it? Right in time for game day season, I thought I’d share my spicy, savory, and irresistible crockpot stuffed peppers. This is the hands-free version of my classic stuffed peppers. I’ve traded ground turkey for pork with this slow cooker recipe, and these peppers are just as juicy as ever.
Reasons You Should Make Stuffed Peppers In a Crockpot
- Hearty and satisfying. Loaded with sizzling ground pork and brimming with the zesty tomatoes and savory onions, these stuffed peppers are a meal in themselves.
- A fun way to prepare stuffed peppers. These stuffed peppers simmer away in the slow cooker, allowing the flavors to mingle. There’s minimal hands-on time, which is perfect on busy weekdays.
- Easy to customize. This stuffed peppers recipe is easy to adapt with different meats, grains, and spice levels.
- Crowd pleasing. Out of all the wholesome slow cooker recipes on my site, this stuffed peppers recipe holds its spot as a favorite. Serve it as a main, side, or make-ahead meal (crockpot peppers make great leftovers!).
Ingredients You’ll Need
These are the ingredients needed to make hot and juicy crockpot stuffed peppers. Scroll down to the recipe card for the full, printable amounts and recipe details.
- Bell Peppers – Any color, or choose different colored peppers for more variety. Remove the pepper tops and discard the seeds, but save the tops as you’ll use them to close up the peppers.
- Olive Oil – For sautéing the pork filling. You can use any cooking oil you prefer.
- Yellow Onion – Or shallot, to build the flavors in the filling. Diced the onion finely.
- Garlic – Freshly minced, or you can substitute 1/4 teaspoon of garlic powder per fresh clove.
- Hot Ground Pork – I love spicy pork in this recipe. Feel free to choose a milder pork or your choice of ground chicken, turkey, or beef.
- Seasonings – A little dried thyme, plus salt and pepper. Basil, oregano, or an Italian herb blend would also work nicely here.
- Tomato Paste – My favorite brand is Hunt’s, and they come in pre-measured pouches, which is super convenient. You could use tomato sauce or tomato puree, though the flavor won’t be as intense.
- Diced Tomatoes – Be sure to drain your canned tomatoes first. You could also slice or dice whole fresh tomatoes.
- Rice – Cooked according to your preferred method. I like to make Instant Pot rice since it’s pretty foolproof! These stuffed peppers are also a great way to use up leftover cooked rice.
Tips and Variations
- Choose the right peppers. Look for bell peppers that are uniform in size and have a flat base. If the base is too round, slice off a bit of the pepper so it can stand upright in the slow cooker.
- Add more flavor. Instead of adding water to the crock pot, use chicken or vegetable broth for even more flavor.
- Adjust the heat. If you prefer milder stuffing, use regular ground pork instead of hot, and adjust the seasoning to your taste.
- Avoid soggy peppers. If you want the peppers to retain some crunch, reduce the cooking time slightly. Check the peppers for your desired tenderness.
- Vegetarian stuffed peppers. Replace the pork with cooked lentils or black beans for a meatless version.
- Swap the rice. Feel free to use cooked brown rice or even quinoa for a different texture and nutritional profile.
- Garnish with yogurt. I love to add a dollop of nonfat plain yogurt to my crockpot stuffed peppers when serving. You can also use sour cream or a sprinkle of fresh herbs like cilantro or parsley.
Serving Suggestions
These stuffed peppers are practically a complete dinner in one, but if you’re in the mood to make the meal even more special, consider whipping up some tasty sides. Cauliflower bites, sautéed zucchini and mushrooms, or a refreshing chickpea salad pair amazingly with these peppers!
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Crock Pot Stuffed Peppers
These crockpot stuffed peppers are loaded with spicy pork sausage, rice, and tomatoes. It's a delicious and easy make-ahead meal, with only 15 minutes of prep!
Ingredients
- 6 bell peppers, tops and seeds removed (reserve the tops)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound hot ground pork sausage
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, drained
- 1½ cups cooked rice
- ⅓ cup water, you can also use chicken broth or vegetable broth
- dollop of plain yogurt or sour cream, for serving, optional
Instructions
- Prepare the peppers. Get the bell peppers ready by removing the tops and seeds. Put them to the side, and reserve the tops.
- Sauté the onions and garlic. In a large skillet, heat the olive oil over medium-high heat; add the diced onions and cook for 2 minutes or until translucent. Stir in the garlic and continue to cook for 20 seconds or until fragrant.
- Cook the pork. Add the ground pork to the skillet and break it up with a spatula or wooden spoon while it cooks. Season with salt, pepper, and thyme; stir and continue to cook until browned on all sides, about 5 to 7 minutes. Carefully drain and discard the grease.
- Combine the filling ingredients. Return the skillet to the burner and mix in the tomato paste. Stir in the diced tomatoes and rice; cook for 2 more minutes or just until heated through.
- Stuff the peppers. Remove from the heat and stuff each bell pepper with the ground pork mixture.
- Assemble inside the slow cooker. Arrange the stuffed bell peppers inside the insert of the crock pot. Place the reserved tops back onto each bell pepper. Pour water around the base of the peppers.
- Slow cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for about 4 hours. Remove and serve the peppers topped with a dollop of yogurt or sour cream.
Notes
- Choosing Peppers: Pick bell peppers that are about the same size for even cooking. If the base of the pepper is round, slice off a piece so that they stand upright in the slow cooker.
- Adjust the Heat: For a milder flavor, use regular ground pork and season to taste.
- Vegetarian: Replace pork with lentils or beans.
- Customize: If you don’t want to use pork, you can use ground beef, ground chicken, or ground turkey.
- Rice: Use brown rice or quinoa for varied texture and nutrition.
- Yogurt Topping: Add nonfat yogurt, sour cream, or fresh herbs before serving.
- Preheat oven to 375°F.
- Arrange the stuffed peppers in a baking dish; add water around the base of the peppers.
- Cover and bake for 35 to 40 minutes or until peppers are tender.
Nutrition
Serving: 1g | Calories: 334.1kcal | Carbohydrates: 20.2g | Protein: 21.8g | Fat: 18.3g | Saturated Fat: 6.2g | Cholesterol: 71mg | Sodium: 156mg | Fiber: 1.9g | Sugar: 3.9g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make Crockpot Stuffed Peppers
Before we stuff the peppers and get them into the crockpot, we’ll pre-cook the pork filling. This builds the flavors and also prevents the peppers from becoming too liquidy. Let’s get started!
- Prepare the peppers. Get the bell peppers ready by removing the tops and seeds. You can discard the seeds, but keep the tops of the peppers aside for now.
- Sauté the onions and garlic. Meanwhile, heat the olive oil and sauté the onions in a large skillet over medium-high heat. Stir in the minced garlic, letting it cook until fragrant, roughly 30 seconds.
- Brown the pork. Next, add the ground pork to the skillet. Break it up with a spatula or wooden spoon as it cooks. Season the pork with salt, pepper, and thyme, and keep stirring until the pork is nicely browned, around 5 to 7 minutes. Drain away the excess grease.
- Put it all together. Back on the heat, stir the tomato paste into the ground pork and onions. Mix in the diced tomatoes and cooked rice, cooking for a couple more minutes so that it heats through.
- Stuff the peppers. Now, take the skillet off the heat. Using a spoon, fill each bell pepper generously with the meat mixture.
- Assemble inside the Crock Pot. Once the peppers are filled, arrange the stuffed peppers inside the crock pot so they’re upright. Place the reserved tops back on each bell pepper. Then, gently pour water (or broth) around the base of the peppers.
- Slow cook. Close the lid and set the crockpot to cook on LOW for 6 to 7 hours or on HIGH for 4 hours. When it’s time to serve, dish out the stuffed peppers, and if you like, add a dollop of yogurt on top. Enjoy!
Oven Method
If you don’t have a crockpot or would rather prepare these to serve right away, you can bake the stuffed peppers in the oven instead. Pre-cook the filling and stuff the peppers as directed, then follow these steps:
- Prepare for baking. Preheat the oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish. Add water to the dish, just enough to cover the bottom, to help steam the peppers as they bake.
- Cover and bake. Next, cover the baking dish with aluminum foil or a suitable oven-safe lid. Bake for 35-40 minutes, or until the peppers are tender to your liking.
- Optional broil. Remove the cover and broil the tops of the peppers for 2-3 minutes to give them a bit of char.
How to Store and Reheat Leftover Stuffed Peppers
- Refrigerate. Transfer any leftover stuffed peppers from the crockpot to an airtight container. Once cooled, refrigerate them for another meal. These stuffed peppers last for 3-4 days in the fridge. I don’t recommend this recipe for freezing as the peppers become soggy when thawed.
- Reheat. Reheat the stuffed peppers in the oven at 350ºF or in the microwave until they’re hot all the way through.
Wow – these look so delicious! I love stuffed peppers but haven’t made them in the crockpot before. I’ll have to try these!
you are queen of the crock pot!! I cannot wait to make these