If you’re craving a comforting, colorful dish that feels like a warm hug on your plate, then this Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe is going to be your new favorite. Imagine tender bell peppers bursting with a savory, cheesy filling that’s perfectly seasoned and slow-cooked to melt flavors together beautifully. Whether you choose the classic beef version or the vegetarian alternative using Morning Star Grillers Recipe Crumbles, this recipe delivers hearty satisfaction without any fuss. It’s the kind of meal that brings family and friends together, making weeknight dinners or weekend lunches something to look forward to.
Ingredients You’ll Need
For this recipe, simplicity meets flavor in the best possible way. Each ingredient plays a crucial role—from the sweet bell peppers to the rich blend of cheese—which creates a delicious balance of taste, texture, and vibrant color that will brighten your dinner table.
- 6 large bell peppers: Choose a mix of colors for a visually stunning presentation packed with natural sweetness.
- 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version): Provides protein and a hearty texture to the filling—choose your preference!
- 2 cups cooked wild rice: Adds a nutty flavor and satisfying bite that complements the filling perfectly.
- 2 cups chicken or vegetable stock: Infuses moisture and depth of flavor while cooking in the crockpot.
- 1 15oz can of diced tomatoes: Brings acidity and a juicy component that balances the richness of cheese and meat.
- 1 medium onion, chopped: Offers sweetness and aromatic complexity to the dish.
- 2 cloves garlic, minced: Adds a punch of savory warmth that everyone loves.
- 2 cups shredded cheddar cheese or cheese blend: Melts beautifully to unify all the ingredients with creamy goodness.
- 1 egg: Acts as a binder to keep the filling moist yet structured.
- 1 tsp salt: Enhances the natural flavors of every ingredient.
- 1/2 tsp pepper: Adds just the right amount of spice to awaken the palate.
How to Make Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe
Step 1: Prepare the Bell Peppers
Start by carefully cutting the tops off each of the six large bell peppers, and scoop out the seeds and ribs from inside. This step not only makes room for the delicious filling but ensures the peppers cook evenly and remain sturdy enough to hold everything together.
Step 2: Mix the Filling Ingredients
In a large mixing bowl, combine the ground chuck or vegetarian crumbles, cooked wild rice, half of the diced tomatoes (drain slightly if very watery), chopped onion, minced garlic, shredded cheese, egg, salt, and pepper. Mixing these ingredients thoroughly ensures each bite bursts with balanced flavor and a rich, cheesy texture.
Step 3: Stuff the Peppers
Fill each prepared bell pepper generously with the mixed filling. Don’t be shy here! Press the mixture gently inside so it’s packed but still fluffy. Arrange these stuffed peppers upright in the crockpot—this positioning helps them cook evenly and maintain their shape.
Step 4: Add Stock and Tomatoes
Pour the chicken or vegetable stock over and around the stuffed peppers—this will keep them moist during the slow cooking process. Then, pour the remaining diced tomatoes across the top and around the peppers for added flavor and juiciness that meld beautifully with the filling as it cooks.
Step 5: Slow Cook to Perfection
Cover the crockpot and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. The slow cooking time allows all the flavors to meld while the peppers soften just right without losing their structure. When it’s done, you’ll have tender, flavorful stuffed peppers ready to be enjoyed!
How to Serve Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe
Garnishes
To make your Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe even more inviting, sprinkle a fresh handful of chopped parsley or cilantro on top. A dollop of sour cream or a bit of sliced avocado adds creaminess and freshness, perfectly balancing the dish’s warm, hearty flavors.
Side Dishes
These stuffed peppers are lovely on their own, but pairing them with a crisp green salad or some roasted vegetables amps up your meal with contrast in texture and color. For something heartier, serve alongside creamy mashed potatoes or crusty bread to soak up every last bit of the delicious juices.
Creative Ways to Present
Looking to impress your guests? Present individual stuffed peppers on colorful plates, drizzle with a balsamic glaze, or sprinkle with toasted pine nuts for extra crunch. You can even scoop the filling out to serve over quinoa or couscous if you’re short on bell peppers but still want that bold flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of the Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe in an airtight container in the refrigerator. They will keep beautifully for 3 to 4 days while maintaining their texture and taste, making for easy next-day meals.
Freezing
If you want to enjoy this recipe later, freeze leftover stuffed peppers by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe container. They’ll stay fresh for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed pepper in the microwave or oven until warmed through. If using an oven, cover loosely with foil and bake at 350°F (175°C) for 15 to 20 minutes, or until heated evenly. A splash of broth before reheating helps keep the peppers moist.
FAQs
Can I use other types of rice instead of wild rice?
Absolutely! Brown rice, quinoa, or even couscous can work well. Just ensure they are fully cooked before mixing, so the texture inside the peppers stays perfect after slow cooking.
Is it possible to make this recipe vegan?
Yes, by swapping out the cheese for a vegan alternative and omitting the egg or replacing it with a flax egg, you can transform this into a delicious vegan meal without losing any of the cozy vibes.
Can I use fresh tomatoes instead of canned diced tomatoes?
Fresh tomatoes can be used if they’re ripe and juicy. Chop them finely and consider peeling for a smoother texture, although canned tomatoes offer convenience and consistent flavor.
How spicy is this dish, and can I add more heat?
This recipe is mild by default, making it family-friendly. If you love spice, adding crushed red pepper flakes or diced jalapeños to the filling mix is a fantastic way to turn up the heat.
What can I do if my bell peppers topple over in the crockpot?
To keep peppers upright, you can trim a small slice off their bottoms to create a flat base. Alternatively, nestle them tightly together so they support one another during cooking.
Final Thoughts
This Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe is truly a gem for anyone who loves a no-fuss, flavorful meal that feels like home. Whether you’re embracing the classic version or the vegetarian twist, it promises a satisfying and heartwarming dinner that’s easy to prepare and delightful to eat. Give it a try—you might just find your new weeknight go-to that everyone at your table asks for again and again.
Print
Crockpot Stuffed Bell Peppers (Vegetarian Option Included) Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
These Crockpot Stuffed Bell Peppers are a comforting and easy-to-make meal featuring bell peppers filled with a savory mixture of ground chuck, wild rice, vegetables, and cheese. Perfect for busy days, this recipe offers an option to make it vegetarian by substituting meat with plant-based crumbles. The slow cooking process ensures tender peppers and a deliciously melded filling.
Ingredients
Main Ingredients
- 6 large bell peppers
- 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version)
- 2 cups cooked wild rice
- 1 15oz can diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese or cheese blend (Cheddar/Jack blend recommended)
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken or vegetable stock
Instructions
- Prepare the Peppers: Cut just the tops off the bell peppers and remove seeds and ribs inside to create hollow shells ready for stuffing.
- Combine Filling: In a large mixing bowl, combine ground beef (or plant-based crumbles), cooked wild rice, half of the canned diced tomatoes, chopped onion, minced garlic, shredded cheese, egg, salt, and pepper.
- Mix Filling: Thoroughly mix all the filling ingredients until well combined and evenly distributed.
- Add Stock Around Peppers: Place the prepared peppers upright in the crockpot and pour the chicken or vegetable stock over and around them to keep them moist during cooking.
- Add Remaining Tomatoes: Pour the remaining half of the canned diced tomatoes over the peppers and stock in the crockpot.
- Cook: Cover the crockpot and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours until peppers are tender and filling is fully cooked.
Notes
- For a vegetarian version, substitute ground beef with Morning Star Grillers Recipe Crumbles.
- Using a cheese blend like Cheddar/Jack adds more flavor and creaminess.
- Do not overfill the peppers to prevent spilling during cooking.
- Cook times vary depending on crockpot model; check tenderness after 3 hours on HIGH.
- Wild rice can be substituted with brown rice or quinoa as preferred.
