Best 6 Amazing Vegetarian Crockpot Stuffed Peppers Recipes

VEGETARIAN STUFFED PEPPERS

Steps:

• Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

VEGETARIAN CROCKPOT STUFFED PEPPERS

Steps:

• Cook rice according to package instructions, you will need to measure out 2 cups.
• Place cooked brown rice, red onion, black beans, lime juice, cumin, garlic powder, sea salt, paprika, and 1 cup of cheese in a bowl, stir to combine
• Cut tops off of peppers and remove inner seeds and ribs
• Place peppers in crockpot and distribute filling evenly
• Pour 1/2 cup of water into bottom of crockpot so the peppers are sitting in the water
• Cook on high for 2 1/2 to 3 hours
• In the last 10 minutes, remove lid and top peppers with additional cheese. Cover and allow cheese to melt
• Serve topped with hot sauce or salsa, fresh lime juice, sour cream, and tortilla chips

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

AMAZING VEGETARIAN CROCKPOT STUFFED PEPPERS

Steps:

• Cut tops off of bell peppers, if using italian peppers (they are thinner), lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot). Remove seeds and inner membrane.
• Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly).
• Saute onions in thin layer of wine, or water if you prefer. When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size. Add garlic and saute a minute. Add oregano and saute one more minute. Remove from heat.
• In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste. Stuff inside of peppers. Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper.
• Cook on low for 6 hours.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.