Whenever we make a slow cooker version of one of my husband’s favorite dishes, he gets nervous. He doesn’t like messing with perfection, and isn’t sure why we need to make lasagna or tater tot casserole in the crock pot when the oven version is delicious. I finally understand his concerns, because this week, I modified my favorite stuffed bell peppers recipe for Crock Pot Thursday, and I would have been so disappointed if they were a bust.
They weren’t. These slow cooked stuffed bell peppers were flavorful and pretty, and while stuffing the peppers with raw meat and rice made for a more dense filling than I was used to, I liked it. Stuffed bell peppers remind me of fall, and are a meal I like to serve close to Halloween. It reminds me of one year when my dad brought my roommates and I stuffed peppers that my mom had made when he visited me at college for Dad’s Weekend, which happened to fall on Halloween that year. The feeling of having a bit of home with me at college was just what I needed at that particular time, and this dish will always be special to me.
My kids hate stuffed bell peppers, so they had to eat something else, but that’s cool because more for me!
Crock Pot Stuffed Bell Peppers
- 6 large bell peppers
- 1 lb ground beef or sausage
- 1/2 cup chopped onion
- 1 14 oz can diced tomatoes, divided
- 1/2 cup long grain rice
- 2 tbsp Worcestershire sauce
- 2/3 tsp dried basil or dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded cheese
- 1/4 cup water
- Cut tops off of bell peppers, saving the tops.
- Scrape out membranes and seeds.
- Mix meat, onion, about 3/4 of the tomatoes, rice, Worcestershire, basil or oregano, and half of the cheese.
- Spoon meat mixture into the bell peppers, filling to the top.
- Place peppers in the slow cooker, standing up.
- Pour water into the bottom of the slow cooker, to keep the peppers moist.
- Dump the rest of the tomatoes on top of the peppers.
- Place tops back on peppers, like cute little jaunty hats.
- Cover and cook on high 4-5 hours or on low 7-8 hours, or until rice and meat are cooked thoroughly.
- About 10 minutes before serving, remove pepper tops and sprinkle remaining 1/2 cup cheese on top of meat mixture.
- Let cheese melt, and enjoy!
We enjoyed this one. I have never stuffed peppers with raw meat and uncooked rice before, but it worked beautifully! This was by far the simplest stuffed pepper recipe I've done, and it tasted great. The flavors were simple and well-balanced, and the leftovers were tasty. Another make again!
These were great. We used beef but seasoned it to give it a little more flavor. Will make again!
I really liked these peppers. My husband said they weren't even in the same ballpark as my usual recipe, and thought the peppers had a bitter taste. He's wrong, but it was fine because I got to eat all the leftovers. I always use sausage in my stuffed peppers, and you should, too.
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