If you love stuffed green peppers then you need to try this recipe for Crockpot Stuffed Green Peppers! You can put everything in the crockpot in the morning, let it cook on low all day and come home to a complete dinner that is ready to go. Growing up my Mom made these in the oven so this twist on the traditional recipe is one that I love. Being able to prep dinner quickly is so important because I am so busy.
This dinner meal was so easy to prepare and I had on the ingredients in my fridge and pantry. My husband and I loved the stuffed green peppers, my boys not so much. But I am sure as they get older they will! As I recall I wan’t a huge fan of them when I was a child either, but now I love them!
To prepare simply cut the top off and remove seeds from green peppers, wash and set aside. Combine the ground beef, oatmeal, uncooked rice, onion, carrot, salt and pepper in a large mixing bowl. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the bottom of the slow cooker. Pour water in crockpot (not over the green peppers).
And finally pour the tomato sauce evenly over the peppers. Cover and cook on low for 6 to 8 hours. When you are ready to serve, if desired sprinkle cheese over the tops, place lid on crockpot and wait five minutes for cheese to melt. I think it makes the perfect stuffed green pepper!
This recipe for crockpot stuffed green peppers in naturally gluten free! I hope you enjoy it as much as we did!
Crockpot Stuffed Green Peppers
Ingredients
- 6 large green bell peppers
- 1 pound lean ground beef
- 1/4 cup oatmeal
- 1/4 cup long grain white rice uncooked
- 1 large onion finely chopped
- 1 large carrot shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 small cans tomato sauce
- 1 cup water
- 1/2 cup shredded cheese
Instructions
- Cut the top off and remove seeds from green peppers.
- Wash and set aside.
- Combine ground beef, oatmeal, uncooked rice, onion, carrot, salt and pepper in a large mixing bowl.
- Stuff each pepper about 2/3 full (rice will need room to swell up).
- Stand the peppers side-by-side in the slow cooker.
- Pour water in crockpot ( not over the green peppers).
- Pour the tomato sauce evenly over the peppers.
- Cook on low for 6 to 8 hours.
- If desired sprinkle cheese over the tops, place lid on crockpot and wait five minutes for cheese to melt.
- Serve and enjoy.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Maralea
January 7, 2014 at 2:47 pmMy husband and I love Stuffed a Green Peppers! I can’t wait to try them like this using the crockpot!
Cristen
March 1, 2014 at 9:25 pmMy hubby can not have anything with tomatoes, what would be a good substitution?
Melissa@StockpilingMoms
March 2, 2014 at 9:04 pmYou could use any vegetable puree – red peppers, pumpkin, carrot – hope this helps
nikkib
March 3, 2014 at 2:35 pmIf you use uncooked meat is there a lot of grease inside the peppers?
Melissa@StockpilingMoms
March 4, 2014 at 10:10 pmNope no grease! 🙂
Stephanie@StockpilingMoms
April 4, 2014 at 11:15 amI had no grease because I used LEAN ground beef.
janice ciravola
August 28, 2014 at 4:16 pmI use ground turkey iy works great.
Emma Jantz
March 16, 2014 at 9:02 pmHi! I’ve never had stuffed green peppers and am looking forward to trying this recipe. I only need to feed myself and one other person; to fill two peppers would you just divide filling ingredients in half? Thanks!
Ana
March 31, 2014 at 6:58 pmI’d use only a third if you’re going to make only 2 peppers. Or you can always make the whole recipe, fill 2-3 peppers and freeze the rest of the meat for later use.
kris
June 1, 2014 at 2:16 pmthey will freeze really well. make the whole recipe and freeze the leftovers for another time.
vivien
March 18, 2014 at 1:39 pmI followed the directions, actually left the peppers in the slow cooker for over 8 hours since I got off work late. I substituted ground turkey since we don’t keep beef I. The house. The meat was cooked, but the rice never cooked. Where do you think I went wrong? I assume it was bc there was no water inside the bell peppers to cook the rice. Thoughts?
Stephanie@StockpilingMoms
April 4, 2014 at 11:10 amI’m not sure as to why your rice didn’t cook but you can precook it next time to see if that helps!
kris
June 1, 2014 at 2:20 pmprobably because there is not a lot of grease in the turkey – I would make the rice as Stephanie suggested
Ana
March 31, 2014 at 6:56 pmI have tried this and overall love it. I usually precook rice but didn’t this time and must say I like them precooked better. I also only used 3/4 cup of rice instead of full cup and that was still to much. I didn’t have tomato sauce so I used one of the big cans of tomato puree and I added more water, maybe another half to 3/4 can. It turned great.
Deb
April 3, 2014 at 8:49 amWhat size cans of tomato sauce ( how many ounces)?
Stephanie@StockpilingMoms
April 4, 2014 at 11:09 amSmall cans of tomato sauce I believe they are 8oz or you can use 1 large can of tomato sauce.
Heidi
April 9, 2014 at 11:15 amI was disappointed in the stuffed peppers. My rice did not cook at all. You should specify that the rice should be cooked.
Melissa@StockpilingMoms
April 9, 2014 at 2:39 pmWe did NOT cook our rice before placing in the crockpot.
Gina
August 17, 2015 at 10:53 amUse minute rice(uncooked) it works perfectly.
Megan
June 19, 2014 at 2:42 pmI used instant white rice and it turned out just fine. But if you’re still worried about how the rice will turn out, precook it.
Delisa
July 15, 2014 at 3:53 pmWhat would be a good side to serve with these?
Melissa@StockpilingMoms
July 16, 2014 at 6:33 pmYou can serve with a salad and bread sticks with them.
Danica
October 28, 2014 at 2:12 pmIf this is to much would you recommend cooking before freezing? Or just freezing after prepared?
Melissa@StockpilingMoms
October 29, 2014 at 2:54 pmYou can do either way with this recipe. I normally cook and then freeze personally.
Patricialynn
February 3, 2015 at 10:36 amI will be trying this 🙂
Yvi
February 22, 2015 at 12:21 pmI tried your recipe out today. I used to love stuffed peppers when my mom made them ! They turned out good. I also used the juice in the crockpot and mixed it up with some tomato past and spices to make a creamy sauce and served them with some goat cheese. Thanks for sharing 🙂
Stephanie
June 2, 2015 at 9:02 pmThese were good. I left out the rice. We had rice , rolls and black eyed peas as sides
Gina
August 17, 2015 at 10:51 amThis was an awesome receipe. Only I used breadcrumbs instead of oatmeal cause I had none. Came out perfect and such an easy clean up. My husband said this was a keeper! Thank you♡♡♡
Katy
August 25, 2015 at 11:43 amI made these ahead of time last night and put them in the crockpot this morning, for when we get home from work tonight! I used a pound of ground venison (hubs is a hunter and got a huge buck last season so we haven’t bought meat all year). A full large chopped onion was WAY too much for my tastes, so I only used about 1/4 cup of chopped onion. The filling made the perfect amount for me to stuff FOUR peppers, not the six as directed. I also added some garlic powder in addition to salt & pepper. Can’t wait to get home and see how everything turns out! Thanks for sharing this recipe.
Bailey
August 27, 2015 at 3:05 pmTrying this tonight with ground turkey!
Didn’t precook the rice so hoping it will still turn out though.
Thanks!
Brooke Saron
January 29, 2018 at 7:34 pmThese were really good, but 1 lb. of beef was not enough. Maybe I just had unusually large green peppers? Next time I’ll double the beef and rice.