Food just tastes better in a crock pot. This recipe is easy, healthy, and packed with flavor!
Some say the stuffed pepper originated in Central and South America. Some give the credit to the Hungarians, who still make this dish today using a special Hungarian paprika and a dollop of sour cream to finish off the dish. Regardless of who invented the stuffed pepper, the idea has spread all over the world, and everyone has their own take. In China, the stuffing is a fish paste, while in Guatemala, the pepper is covered with egg batter and fried. In India, the peppers are browned in a frying pan or baked in an oven until the peppers are scorched!
So, why make the stuffed peppers in the crock pot? The extended cooking time allows better distribution of flavors. Also, crock pots are so convenient! There’s a reason why they have been popular since back in the 1970s.
You will love this recipe because it’s both healthy and full of flavor. It’s one to add to your weekly dinner schedule, especially if you’re keto, low-carb, and/or dairy-free. The rice in the recipe can always be substituted for cauliflower rice. Or, to reduce the carbs and add a more southwestern flair, instead of rice do black beans, corn and zucchini.
How to Prevent Soggy Stuffed Peppers
Peppers are about 90% water which gets released in the cooking process, so the key is to cook them briefly before going into the crock pot to get the liquid out. Also, follow the recipe and make sure you brown the meat beforehand to get all of that moisture out. Finally, fillings like rice and grains will help absorb some moisture in the cooking process. This recipe doesn’t call for it, but if you do decide to include a certain yummy dairy product, try using cheeses that are low in moisture like mozzarella and parmesan.
FAQs & Tips
How to Make Ahead and Store?
You can prep the peppers and filling up to 1 day in advance but don’t fill the peppers and cook until the day you want to serve them. For freezer storage, assemble the peppers with the filling inside and you can freeze for up to 3 months. When ready to cook, thaw the stuffed peppers overnight and then pop them in the crock pot.
Is it Okay to Leave a Crock Pot on Unattended?
Absolutely – just ensure the crock pot isn’t near any flammable objects and without anything flammable underneath it either. Also, as a general rule, a crock pot should be replaced every 5 to 10 years.
What are the Best Peppers to Use for Stuffed Peppers?
Large red, orange or yellow bell peppers. You can use green, but some people say they can have a bitter taste. Red bell peppers seem to be universally liked. Some people also stuff poblano peppers, although that may be too spicy for children.
Does the Rice Have to be Cooked Beforehand?
Yes, that is what is recommended, although if you fear mushy rice, you can partially cook the rice beforehand.
Serving Suggestions
There are a variety of sides that can be served with this recipe. Roasted Mashed Potatoes, sweet potatoes or sweet potato fries pair well with the starchy rice in the peppers. Another side option could be Jenny’s Cornbread, which is always a family favorite, and along the same lines are biscuits. You could also sauté some vegetables (such as green beans) and/or make a salad using spinach and strawberries.
If you love this recipe (and you will!), take it one step more with this Slow Cooker Stuffed Pepper Soup! Stuffed peppers can also be more of a side or appetizer, so if you like, try this Cream Cheese Stuffed Peppers (with Boursin)
Crock Pot Stuffed Peppers
Ingredients Â
- 1 lb ground beef
- 5 bell peppers tops removed and diced for filling
- 1 1/2 cups cooked rice
- 24 oz marinara sauce divided
- 1 small white onion diced
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
InstructionsÂ
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- In a bowl, combine the cooked beef, diced bell pepper tops, cooked rice, 1 cup of marinara sauce, diced onion, salt, garlic powder, thyme, and oregano. Mix well.
- Fill each bell pepper with the beef and rice mixture. Place any extra filling on the bottom of the slow cooker.
- Pour the remaining marinara sauce over the stuffed peppers in the slow cooker.
- Carefully position the stuffed peppers in the slow cooker, trying to keep them upright.
- Cover the slow cooker and set to cook on LOW for 5 hours. Resist the urge to lift the lid during cooking to maintain heat and moisture.
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