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
Scale
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.
