Crock Pot Stuffed Peppers

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!

I love stuffed peppers – Barry tolerates them – Annie only eats the middle. So, when I was thinking about dinner, stuffed peppers seemed like a logical choice. Ahem. The original recipe was from Taste of Home, but I tweaked it just a little bit. They were SO GOOD! Barry said they ranked about an 8 in the “stuffed pepper” category, but not that high in the “food” category. Everyone’s a critic. The peppers were so tender after being cooked in the crock that they just melted in your mouth – pure yumminess. Ahhhh. Leftovers are bliss.

You’ll need peppers (I used 5, but the number will depend on how big your peppers are), black beans, cheese, salsa, corn, brown rice, chili powder, and cumin. This recipe is meatless, but if you wanted to add more protein you could toss in ½ pound of cooked ground meat. I was fixing this on Meatless Mondayso I didn’t add meat.

Gut your peppers so they look like a bowl. Gut is a fun word to say. Gut.

In a big bowl mix your rice, beans, cheese, salsa, corn, chili powder, and cumin. This is when you’d add the cooked meat if you were going to use it. You could add any additional ingredients that you like. Chopped green chilies would be good, or even jalapeno peppers depending on your love of heat. Any vegetable would work, as long as it was pre-cooked.

Now comes the fun part. Stuff those peppers! I always make a terrible mess – but that happens any time I’m in the kitchen. I never stuff mine very tight. I just scoop the filling in there and let fill up as it likes.

Give your crock a nice spray of oil or rub it down with butter. On a hot day, I’d like to be rubbed down with butter. My friend Erinn says people used to rub themselves down with butter and then go out to tan. What a perfectly good waste of butter. *Sigh* I used my Misto sprayer that’s filled with olive oil. I just love that thing!

Put your peppers down into the crock…..it was a tight fit. I sorta had to smush one to make it go in. The side cracked. Oh well, That one is for Annie! It might take two crock pots depending on how many you are making. You could sprinkle the tops with cheese if you like. I didn’t, because I have this problem – I’m cheap.

This wasn’t noted in the recipe, but I’m a chicken. So, I put a small amount of water in the bottom – for steam. I think I used about ¼ cup. No one wants a dry pepper.

Cover and cook on low for 3-4 hours. I think these went 3 ½. Barry took them out because I was at a workshop. I love crock pot dishes for those nights! Then I know Barry and Annie are eating well, even if I’m not around – instead of sitting around and drinking syrup.

I think they turned out very pretty…..and pretty tasty too. Next time I’ll do it a bit different though. Since I used brown rice, it wasn’t all the way done when the peppers were finished. Next time I’ll use cooked brown rice instead of uncooked. I didn’t mind the “bite” left in the rice, but I think it would be better without it. I’ll make that note below for you.Crock on!

*This post is linked at Life As Mom.



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her two children, Annie (June 2009) and Andy (August 2012). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Twitter, Instagram and more to keep up with her daily antics.

  • http://www.novicelife.blogspot.com Allison

    I need one of those misto things!

    • Stacy

      Bed, Bath, and Beyond! :)

  • Sandi Bross

    I have made my stuffed peppers in my crock pot for years. I have always felt that this method of cooking kept the peppers sturdier during the cooking process. Roasting them in the oven, in my opinion, promotes a rather bitter taste in the pepper. However, I always use red bell peppers since I think they are sweeter and keep that flavor throughout the cooking process. Also, I throw in, for sauce in the crock pot, whatever tomato stuff I have left over in the fridge, including salsa. This makes for a nice sauce to pour over the cut stuffed pepper when serving. I also stuff a few hot banana peppers and include them as well.

    • Stacy

      We love hot banana peppers! :-)

  • Angela Tuell

    That sounds really good. I wonder if quinoa would be good as a sub for the rice?

    • Stacy

      I wouldn’t see why not. Since you put it in there cooked it shouldn’t affect the time at all. :-)

  • Linda

    I love stuffed peppers. I’ve been craving them but hated to heat the oven. I will certainly make these. Thanks!
    Linda

  • Geraldine

    Yum – I used precooked brown rice. I had trouble finding black beans at my local supermarket (in Sydney) but butter beans worked just fine. Thanks! The capsicums go so soft and delicious!

    • Stacy

      Oooooooh, we love butter beans!