Crockpot Stuffed Peppers pack a punch with spicy pork sausage, rice, and tomatoes. Bursting with hearty flavors, these peppers make an effortless yet satisfying meal that your family will love.
Stuffed Peppers Made In The Crock Pot
It wouldn’t be Fall without a classic recipe made in the crock pot now would it?! Better YET, it wouldn’t be game-day-season around here without my spicy, juicy, and pretty darn irresistible crock pot stuffed peppers.
Out of all the wholesome slow cooker recipes I’ve whipped up on my site, these crockpot stuffed peppers just keep holding their spot as a favorite. Trust me, they’ve got something special! If you have ever found yourself in a weeknight dinner rut, having the same old meals, over and over again, this recipe should help! It will shake things up a bit with these delectable slow cooker stuffed peppers! Loaded with sizzling hot ground pork, seasoned just right, and brimming with the fresh flavors of tomatoes and onions, these peppers are a meal in themselves.
What’s the secret? It’s all about the slow cooking. These stuffed peppers simmer away in your slow cooker, giving those flavors time to mingle and become best friends. The result is a meal that’s both comforting and exciting, all with minimal hands-on time. Perfect for hectic days!
Why You Should Make This Recipe
- Delicious: The combination of hot ground pork, garlic, and tomatoes creates a flavor sensation in every bite.
- Easy Preparation: With a slow cooker doing most of the work, this recipe is a great choice for busy days.
- Healthy: Packed with bell peppers, lean meat, and rice, this dish is a nourishing, well-rounded meal.
- Versatility: It’s easy to customize with different meats, grains, or spices, making it adaptable to various needs.
- Crowd-Pleaser: Whether you’re cooking for family or friends, these stuffed peppers are always a hit.
- Perfect Leftovers: If you end up with extras, they reheat beautifully for lunches or quick dinners.
How To Make Crockpot Stuffed Peppers
Ingredients For Stuffed Peppers
- Bell Peppers: tops and seeds removed, reserve the tops.
- Olive Oil: for sautéing the pork filling for the peppers.
- Yellow Onion: The yellow onion in this recipe serves to add sweetness and depth, as well as texture.
- Garlic: Garlic brings a punch of bold flavor that complements the meat and tomatoes.
- Hot ground pork: The star of the show, the pork’s flavor is also adaptable and combines well with various seasonings, herbs, and spices, allowing you to tailor the taste to your preferences.
- Salt & pepper
- Dried thyme
- Tomato paste: Tomato paste is a highly concentrated form of tomatoes, providing a robust and intense tomato flavor.
- Diced tomatoes, drained: The addition of diced tomatoes brings a touch of freshness and acidity to the dish, as well as extra moisture.
- Cooked rice
- Water: Chicken broth or vegetable broth are also a great option.
Directions for Crockpot Stuffed Peppers:
- Prep the Peppers: Get the bell peppers ready by removing the tops and seeds. Put them to the side for now.
- Cook the Onions: In a large skillet over medium-high heat, warm up the olive oil. Toss in the diced onions, cooking them until they turn translucent, about 2 minutes.
- Add the Garlic: Stir in the minced garlic, letting it cook until its aroma fills the air, roughly 30 seconds.
- Brown the Pork: Add the ground pork to the skillet, breaking it up as it cooks with a spatula or wooden spoon.
- Season the Mixture: Sprinkle in salt, pepper, and thyme, and keep stirring. Cook until the pork is nicely browned all over, around 5 to 7 minutes. Drain away the excess grease.
- Mix in Tomato Paste, Tomatoes, & Rice: Back on the heat, stir the tomato paste into the skillet. Mix in the diced tomatoes and cooked rice, cooking for a couple more minutes, or until everything’s warmed up.
- Stuff the Peppers: Take the skillet off the heat, and fill each bell pepper with the meat mixture.
- Arrange in Crock Pot: Place the stuffed peppers into the crock pot, setting them up just right.
- Top the Peppers: Put the reserved tops back on each bell pepper.
- Add Water: Gently pour water (or broth) around the base of the peppers.
- Slow Cook: Cover the crock pot and let it do its magic on LOW for 6 to 7 hours or on HIGH for about 4 hours.
- Serve It Up: Dish out the stuffed peppers, and if you like, add a dollop of yogurt on top. Enjoy!
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Arrange in Baking Dish: 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: 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 for 2-3 minutes if you desire a slight char on the tops.
Tips For Slow Cooker Stuffed Peppers
- 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 they can stand upright in the slow cooker.
- Adjust the Heat: If you prefer milder stuffing, use regular ground pork instead of hot, and adjust the seasoning to your taste.
- Vegetarian Option: Replace the pork with cooked lentils or black beans for a meatless version.
- Rice Options: Feel free to use cooked brown rice or even quinoa for a different texture and nutritional profile.
- Prevent Sogginess: If you want the peppers to retain some crunch, reduce the cooking time slightly. Check the peppers for your desired tenderness.
- Yogurt Topping: The optional dollop of nonfat plain yogurt can add a refreshing tang. You can also use sour cream or a sprinkle of fresh herbs like cilantro or parsley.
These stuffed peppers are practically a complete meal, 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 can complement the flavors within the peppers and transform dinner into a tasty feast.
Crock Pot Stuffed Peppers
- 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
- Get the bell peppers ready by removing the tops and seeds. Put them to the side, and reserve the tops.
- 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.
- 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.
- 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.
- Remove from heat and stuff each bell pepper with the ground pork mixture.
- 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.
- 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.
- 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.
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.