Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Everyone loves stuffed bell peppers. They’re mostly hollow so you can fit a lot inside of them, thick walled so they can withstand long cooking and still retain a pleasant “meatiness”, and they are just the right size to make a satisfying meal, pure comfort food. I’ve made all sorts of stuffed peppers - See our Stuffed Pepper Recipes - but the crock pot will allow you a bit more freedom throughout the day, so bust out the crock pot and get moving. This is one of those “noon time” recipes where I can head down to the kitchen, enjoy a super quick lunch, then prep these crockpot stuffed peppers and get them going in the crock pot so we can enjoy them later on for dinner. Patty and I work from home, so recipes like this are ideal. We’re using Mexican-style ingredients, though the crock pot will work for any stuffed pepper recipe. Also, I like to make a large batch of these - 10 at a time - so that I can freeze some for heating up later on. The recipe portions reflect this amount, so if you’d like to make a smaller batch, scale down the ingredients appropriately. Or, learn How You Can Freeze Stuffed Peppers. Fun! Save time later! Let’s talk about how to make crock pot stuffed peppers, shall we? You can use spicier peppers if you’re looking for more heat with this meal. Toss in a couple habanero peppers. Why not? Or, omit the jalapeno if you’re seeking a milder version. The flavor will still be there. Trust me. I’ve seen some recipes that stuff the peppers with raw ground beef, but this results in a somewhat mealy texture, which I don’t find very pleasant, so make sure you at least brown the beef or cook the meat mixture. If you cook it all the way through it will not hurt the recipe. There is plenty of moisture. Also, you CAN use other ground meats, so consider ground turkey, chicken or pork, though lower fat meats might result in a drier stuffed pepper. You can use your favorite store bought brand, or have fun and make your own, like this one - Homemade Taco Seasoning Blend Recipe. Dash in a bit of salt and pepper to your tastes and mix it all up. Garlic powder is a nice extra. Tomato sauce is also a nice addition for saucier crockpot stuffed peppers. Top with any remaining cheese. You can use your favorite cheese for this recipe. I use anywhere from 1/2 cup to 1 cup cheese of Monterrey Jack, though pepper jack is nice, or cheddar. Use a good melty cheese. It may drive you mad with hunger as the smells fill the house all day, but hey! It’s the burden you must bear for awesome flavor. When they are done, serve them with some of your favorite fixings over the top. I spooned on a bit of Mexican crema, some diced avocado, chopped cilantro and a bit of hot sauce, but other options might include extra shredded cheese, homemade salsa or picante sauce, crumbled tortilla chips, or whatever else you like. Here are answers to further questions about making crock pot stuffed peppers. Stuffed peppers cooked this way are pretty forgiving, so if you leave them in a bit longer, they will usually be OK. Just don’t leave them in for TOO long or they can begin to fall apart. They will easily last several months in the freezer, even up to a year, though mine don’t stick around that long. However, there are some important steps to take to ensure you retain the quality you desire. Learn how to freeze stuffed peppers. Thanks so much for checking out the recipe and the web site. I hope you enjoy it! Let me know how yours turn out.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
NOTE: This recipe was updated on 4/20/20 to include new information. It was originally published on 5/17/17.
