If you love stuffed peppers, you will love these Crock Pot stuffed peppers. Make them in the morning or even the night before and set them to cook low and slow all day in the Crock Pot. I make them Keto style, but traditional works just as well.
Every summer (when I have a good crop) I freeze the best-shaped bell peppers in freezer bags. I try to get the ones that will stand up on their own. If I don’t have any pretty ones, any shape will do. I even cut them in half and lay them lengthwise to fill if that’s how they need to be in order for the filling not to spill out.
Yes, I cut the tops off, clean them out and freeze. No blanching. These frozen peppers are perfect to fill and cook all winter. Here is a great recipe for Crock Pot Stuffed Peppers. It’s easy and there is not much work to do to prep.
Crock Pot Stuffed Peppers
- 4 large bell peppers, tops cut off and seeds removed
- 1 pound ground beef or turkey, lightly browned until no pink remains
- 1 cup cauliflower rice (as a low-carb substitute for traditional rice)
- 1/2 cup shredded cheese (cheddar or a taco blend), plus extra for topping
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained (check for no added sugar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- 1/4 cup low-sugar marinara sauce or salsa (check labels for carbs)
- 1/2 cup water or beef broth (for the crock pot)
- Prepare the Peppers: After removing the tops and seeds of the bell peppers, rinse them out to ensure they’re clean. I use frozen green peppers right from the freezer, unthawed. Choose a crock pot that can fit all 4 peppers standing up.
- Make the Filling: In a large bowl, combine the ground beef or turkey, cauliflower rice (use it frozen to save time), shredded cheese, chopped onion, minced garlic, drained diced tomatoes, salt, pepper, cumin, and smoked paprika. Mix well until all ingredients are evenly distributed.
- Stuff the Peppers: Fill each bell pepper with the meat mixture. Pack the mixture in tightly, but be careful not to overfill.
- Cook: Pour the water or beef broth into the bottom of the crock pot. This will create steam and help cook the peppers thoroughly. Place the stuffed peppers into the crock pot, standing them upright. Spoon a bit of the low-sugar marinara sauce or salsa on top of each pepper, then cover with the lid.
- Set the Crock Pot: Cook on low for 6-8 hours or on high for 3-4 hours. The peppers are done when they are tender and the internal temperature of the filling reaches 165°F (74°C).
- Finish and Serve: Just before serving, sprinkle the tops of the peppers with a little more cheese. Cover the crock pot again just until the cheese melts. Serve hot, with a side of keto-friendly greens or a simple salad.
It’s really that simple. I like making meals that all of us can eat together, and this has always been a family favorite. Enjoy!