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Crock Pot Stuffed Peppers - Loaded with spicy pork sausage, rice and tomatoes, these hearty and flavor-loaded peppers are the easiest and most perfect meal to serve to your family, and are also great for game day parties!

Crock Pot Stuffed Peppers

Katerina | Diethood
These Crockpot Stuffed Peppers are loaded with spicy pork sausage, rice and tomatoes. It's the perfect easy and hearty meal for any day of the week!
Servings : 6
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes


  • 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
  • teaspoon fresh ground black pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, drained
  • cups cooked rice
  • 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.
Oven Option:
  • 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.


Serving: 1 g | Calories: 334.1 kcal | Carbohydrates: 20.2 g | Protein: 21.8 g | Fat: 18.3 g | Saturated Fat: 6.2 g | Cholesterol: 71 mg | Sodium: 156 mg | Fiber: 1.9 g | Sugar: 3.9 g

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.

Course: Dinner
Cuisine: Macedonian
Keyword: crock pot recipes, crockpot recipes, crockpot stuffed peppers, easy dinner idea, slow cooker recipes, stuffed pepper recipe, stuffed peppers in the crockpot