The convenience of a slow cooker is unmatched, especially when it comes to meal prep for busy weeknights. One of our favorite go-to meals is the humble stuffed pepper. By filling bell peppers with a delicious mixture of ingredients and letting them simmer in the crock pot all day, you can come home to a healthy and satisfying dinner that’s sure to please even the pickiest eaters.
From classic beef and rice combinations to more adventurous flavors like Thai-inspired peanut or Moroccan-style chickpeas, there’s a stuffed pepper recipe out there for everyone. And with the ease of using a crock pot, you can enjoy these tasty meals without breaking a sweat. In this article, we’ll share 20 mouthwatering crock pot stuffed pepper recipes to add some excitement to your meal routine.
Classic Beef and Rice Stuffed Peppers
Savory bell peppers filled with a flavorful mixture of ground beef, cooked rice, and spices make for a satisfying main course.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stir in cooked rice and water. Bring to a simmer and cook for 2-3 minutes or until the mixture thickens slightly.
6. Stuff each pepper with the beef and rice mixture, filling to the top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Cheesy Quinoa and Black Bean Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines quinoa, black beans, cheese, and spices for a satisfying meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large bowl, mix cooked quinoa, black beans, cheese, cilantro, olive oil, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Turkey and Spinach Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory taste of turkey with the nutrients of spinach and bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground turkey
– 1/2 cup cooked spinach
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in cooked spinach and combine well with the turkey mixture.
6. Stuff each bell pepper with the turkey-spinach mixture and drizzle with olive oil.
7. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Mexican-Inspired Stuffed Peppers with Corn and Salsa
This recipe combines the flavors of Mexico with the sweetness of roasted peppers, perfect for a quick and easy dinner. Stuffed peppers filled with corn, salsa, and cheese make for a delicious and nutritious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked corn kernels
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated cheddar cheese
– 1/4 cup salsa
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a bowl, mix together corn, black beans, cilantro, cheese, and salsa.
4. Stuff each pepper with the corn mixture and drizzle with olive oil.
5. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Vegetarian Lentil and Mushroom Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the comforting warmth of lentils and mushrooms with the sweetness of bell peppers. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1 cup sliced mushrooms (button or cremini)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, sauté mushrooms and garlic in olive oil until tender.
4. Add cooked lentils, paprika, salt, and pepper. Stir to combine.
5. Stuff each pepper with the lentil-mushroom mixture, filling to the top.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and sprinkle with cheese (if using). Return to oven for an additional 10-15 minutes.
Cooking Time: Approximately 40-45 minutes
Greek-Style Stuffed Peppers with Feta and Olives
A flavorful twist on traditional stuffed peppers, this recipe combines the savory flavors of feta cheese and Kalamata olives with juicy bell peppers. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup cooked rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, feta cheese, olives, onion, garlic, and oregano.
4. Stuff each pepper with the rice mixture and top with remaining cheese.
5. Brush peppers with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Spicy Sausage and Rice Stuffed Peppers
Spicy Sausage and Rice Stuffed Peppers Recipe
A flavorful twist on traditional stuffed peppers, this recipe combines spicy sausage with fluffy rice and savory vegetables for a satisfying meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 4 large bell peppers, any color
– 1 pound spicy sausage (such as Andouille or chorizo), casings removed
– 2 cups cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. Cook sausage in a large skillet over medium-high heat, breaking apart with a spoon as it cooks, until browned and cooked through.
4. Add chopped onion, minced garlic, and corn kernels to the skillet; cook until onion is translucent.
5. Stir in cooked rice, shredded cheese, and cooked sausage mixture.
6. Stuff each pepper with the rice mixture and place in a baking dish.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Chicken and Wild Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines chicken breast with wild rice, mushrooms, and cheese for a hearty and satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked wild rice
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup shredded cheddar cheese
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, sauté onion, mushrooms, and garlic until tender.
4. Add cooked chicken, wild rice, thyme, salt, and pepper to the skillet; stir until combined.
5. Stuff each pepper with the chicken mixture and top with shredded cheese.
6. Drizzle tops with olive oil and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Mediterranean Stuffed Peppers with Couscous
Mediterranean Stuffed Peppers with Couscous: A flavorful and nutritious twist on traditional stuffed peppers!
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked couscous
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, combine couscous, feta cheese, parsley, mint, garlic, and olive oil. Season with salt and pepper to taste.
4. Stuff each pepper with the couscous mixture, filling as full as possible.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
BBQ Pulled Pork Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the tender, tangy goodness of BBQ pulled pork with sweet bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound cooked BBQ pulled pork
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine BBQ pulled pork, shredded cheese, and chopped cilantro.
4. Stuff each pepper with the pork mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Low-Carb Cauliflower Rice Stuffed Peppers
Transform traditional stuffed peppers by swapping rice with cauliflower “rice” and reducing carbs. This innovative twist on a classic recipe yields a flavorful, nutritious, and visually appealing dish.
Ingredients:
– 4 large bell peppers (any color)
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound ground turkey or beef
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
4. Add ground turkey or beef; cook until browned, breaking up with spoon as needed.
5. Stuff each pepper with the meat mixture, then top with cauliflower “rice” and cheese (if using).
6. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Italian Stuffed Peppers with Ground Turkey
A flavorful twist on traditional stuffed peppers, this recipe combines juicy ground turkey with aromatic Italian seasonings and sweet bell peppers for a satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground turkey over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, cooked rice, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the turkey mixture and top with Parmesan cheese.
6. Drizzle olive oil over the peppers and cover the baking dish with aluminum foil.
7. Bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Moroccan-Inspired Stuffed Peppers with Chickpeas
Discover the vibrant flavors of Morocco in these stuffed peppers, packed with chickpeas, aromatic spices, and fresh herbs. A perfect blend of sweet and savory, this dish is sure to delight!
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/2 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chickpeas, quinoa, parsley, cilantro, feta cheese (if using), garlic, cumin, smoked paprika, salt, and pepper.
3. Stuff each bell pepper with the mixture, filling them as full as possible.
4. Place peppers in a baking dish, cover with aluminum foil, and bake for 30 minutes.
5. Remove foil and continue baking for an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Buffalo Chicken Stuffed Peppers
Add a spicy twist to your stuffed pepper game with this Buffalo chicken recipe! Tender peppers filled with creamy buffalo chicken, crispy bacon, and melted cheddar cheese make for a mouthwatering meal.
Ingredients:
– 4 large bell peppers (any color)
– 1 lb boneless, skinless chicken breast
– 1/2 cup Frank’s RedHot sauce
– 1 cup shredded cheddar cheese
– 6 slices of bacon, cooked and crumbled
– 1/2 cup cream cheese softened
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together chicken, Frank’s RedHot sauce, garlic powder, salt, and pepper.
4. Stuff each pepper with the chicken mixture, followed by crumbled bacon, cream cheese, and shredded cheddar cheese.
5. Place peppers in a baking dish and bake for 30-35 minutes or until peppers are tender.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Southwest Stuffed Peppers with Avocado Crema
Elevate your stuffed pepper game with this vibrant and flavorful recipe that combines the bold flavors of the Southwest with the creaminess of avocado. Perfect for a quick weeknight dinner or a show-stopping main course.
Ingredients:
– 4 bell peppers, any color
– 1 lb ground beef or turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can black beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 4 slices American cheese (optional)
– Avocado Crema (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. Cut tops off peppers and remove seeds and membranes. Place in a baking dish.
3. Cook ground beef or turkey, onion, and garlic until browned. Add rice, black beans, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff each pepper with the meat mixture and top with cheese (if using).
5. Bake for 30-35 minutes or until peppers are tender.
6. Serve with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 cup sour cream
– 1 tsp cumin
– Salt and pepper, to taste
Combine ingredients in a bowl and mix until smooth. Refrigerate until ready to serve.
Stuffed Peppers with Ground Lamb and Tzatziki
A flavorful twist on traditional stuffed peppers, this recipe combines the richness of ground lamb with the coolness of tzatziki sauce.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup tzatziki sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in cooked rice, paprika, salt, and pepper.
6. Stuff each pepper with the lamb mixture and top with a spoonful of tzatziki sauce.
7. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Thai-Inspired Peanut Stuffed Peppers
Experience the bold flavors of Thailand with this unique and delicious recipe that combines sweet bell peppers with spicy peanut filling.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup creamy natural peanut butter
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated palm sugar (or brown sugar)
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together peanut butter, cilantro, palm sugar, cumin, red pepper flakes (if using), salt, and pepper until smooth.
4. Stuff each pepper with the peanut mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Stuffed Peppers with Farro and Roasted Vegetables
Savor the sweet and savory flavors of roasted peppers filled with nutty farro, colorful vegetables, and aromatic spices. This hearty and nutritious dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 cup mixed cherry tomatoes, halved
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the peppers by placing them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30-40 minutes or until charred.
3. Cook farro according to package instructions. Set aside.
4. In a large skillet, sauté onion, garlic, zucchini, and cherry tomatoes in olive oil until tender.
5. Fill each roasted pepper with cooked farro mixture, smoked paprika, salt, and pepper. Top with chopped parsley if desired.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Jamaican Jerk Chicken Stuffed Peppers
This recipe combines the bold flavors of Jamaican jerk seasoning with the sweetness of roasted peppers, creating a unique and delicious twist on traditional stuffed peppers. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp Jamaican jerk seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cooked rice
– 1 cup shredded cheddar cheese (optional)
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine chicken, jerk seasoning, garlic powder, salt, and pepper. Mix well.
4. Stuff each pepper with the chicken mixture, followed by a spoonful of cooked rice and shredded cheese (if using).
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Stuffed Peppers with Andouille Sausage and Cajun Rice
Get ready to spice up your meal routine with this bold and flavorful recipe that combines the sweetness of bell peppers with the savory goodness of Andouille sausage and Cajun rice. This hearty dish is perfect for a comforting dinner or a crowd-pleasing gathering.
Ingredients:
– 4 large bell peppers, any color
– 1 lb Andouille sausage, casings removed
– 2 cups cooked Cajun rice (see note)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook Andouille sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add onion, garlic, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stuff each bell pepper with the sausage mixture, followed by Cajun rice.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and top with shredded cheddar cheese (if using). Return to oven and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your weeknights with these 20 delicious Crock Pot stuffed pepper recipes! From classic beef and rice to vegetarian lentil and mushroom, there’s something for everyone. Try the Cheesy Quinoa and Black Bean Stuffed Peppers, Mexican-Inspired Stuffed Peppers with Corn and Salsa, or Greek-Style Stuffed Peppers with Feta and Olives. Whether you’re in the mood for something spicy, savory, or sweet, these recipes are sure to please. Plus, they’re easy to make and perfect for busy families.