These Crock Pot Stuffed Peppers have a secret ingredient that take them over the top! Cooking them in the slow cooker makes it easy!
This post is sponsored by Price*s Pimiento Cheese Spread. As always, all opinions are my own.
CROCK POT STUFFED PEPPERS
There was one dish my Mom made when I was a kid that I loved – Stuffed Peppers! My Mom would make her SPANISH RICE and then stuff that into green bell peppers. Oh my gracious – there is nothing I love more than the smell of stuffed peppers cooking! She would then top it all off with a slice of American cheese and pop it under the broiler until the cheese melted. Mmm. Mmm! I still make my stuffed peppers that way. But I decided it might be fun to switch it up a bit!
I thought, instead of just American cheese, why not some Price*s pimiento cheese? There is so much flavor in pimiento cheese, why not add that yummy flavor to stuffed peppers? And ya know what? It turned out amazing!
PIMIENTO CHEESE?
I added Price*s Southern Style Pimiento Cheese right into the beef and rice mixture so it could get all melty with the other ingredients. Then, for good measure, I added more cheese on top. It will be the secret ingredient that no one will guess is there but will make all the difference! And because I love to make any recipe possible in the crock pot, we are slow cooking these babies!
WHAT YOU’LL NEED:
bell peppers
lean ground beef (90/10)
rice
Rotel (or tomato sauce)
Price*s Southern Style pimiento cheese (or add’l shredded cheese)
minced onion
salt
black pepper
Worcestershire sauce
shredded cheese,
shredded cheese,
Cook’s Note: You really want to go with a leaner beef, turkey or pork for this recipe. Since we’re not cooking the meat ahead of time, we don’t want a lot of excess grease as it cooks down.
HOW TO MAKE CROCK POT STUFFED PEPPERS:
In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.
Mix it together just like you are making a meatloaf. You want it all combined well.
Cut the tops off the peppers and remove the ribs and seeds.
If you’d like, you can cut up the pepper that is around the tops.
And add the diced peppers into your meat mixture so the tops don’t go completely to waste.
Add 1/4 cup water into the bottom of a 6-quart slow cooker. I am using a casserole crock pot. But a larger oval or round one will work fine.
Place peppers into the bottom of the slow cooker (in a single layer.) Then begin stuffing them with the meat mixture. Note: It may seem like all the meat won’t fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.
Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked. It looks pretty already, right?
About 15 minutes before they are done cooking, add shredded cheese to the tops.
Cover and let cheese melt.
Serve with a crisp, green salad!
Cook’s Note: If you find Rotel too spicy, try using a can of regular diced tomatoes. Or, if you like it a bit saucier, then use a can of tomato sauce instead of the tomatoes. Don’t want to use pimiento cheese? Just substitute with one cup shredded cheddar cheese.
Enjoy!
CROCK POT STUFFED PEPPERS
These Crock Pot Stuffed Peppers have a secret ingredient that take them over the top! Cooking them in the slow cooker makes it easy!
Print Pin RatePrep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 383kcal
Ingredients
- 6 bell peppers
- 1 lb lean ground beef (90/10)
- 1 cup cooked rice
- 1 (10 oz) can Rotel, or tomato sauce
- 1 cup pimiento cheese (or shredded cheese)
- 1 tsp dried minced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- shredded cheese, for topping
Instructions
- In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.
- Cut the tops off the peppers and remove the ribs and seeds.
- Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)
- Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.
- Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.
- About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.
Notes
Serve with a crisp, green salad! You really want to go with a leaner beef, turkey or pork for this recipe. Since we're not cooking the meat ahead of time, we don't want a lot of excess grease as it cooks down. If you find Rotel too spicy, try using a can of regular diced tomatoes. Or, if you like it a bit saucier, then use a can of tomato sauce instead of the tomatoes. Don't want to use pimiento cheese? Just substitute with one cup shredded cheddar cheese. Pro Tip: This is a great use for that leftover white rice you get from your Chinese take out!
Nutrition
Calories: 383kcal | Carbohydrates: 22g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1039mg | Potassium: 524mg | Fiber: 2g | Sugar: 10g | Vitamin A: 84.8% | Vitamin C: 189.4% | Calcium: 22.8% | Iron: 12.8%
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Anonymous says
April 26, 2016 at 11:22 amHi Brandie, I just left a comment and had to post it as "anonymous". I will have to look up my google password so I can post under my name in the future.! God bless you and your cooking! Thanks for sharing! =Beverly
Ally says
April 26, 2016 at 11:20 amHi Brandie, I just discovered your site and recipe collection through Pinterest…specifically your recipe for Homemade Ranch Dressing Mix. I try to avoid as much processed food as possible because of migraines and MSG being a trigger for me. I can't wait to check out more of your recipes! I also pinned your Taco Seasoning Mix. Your recipe presentation with photos of the ingredients and each step, and your clear instructions make everything seem so easy. Thanks for the effort you are putting into this!
Kandy says
November 13, 2016 at 9:01 pmThis sounds like a GREAT recipe. The only issue is that I have no access to your brand of pimento cheese. Here in upstate NY it is loaded with sugar, ick! I have not made my own but I think I will have to do so in order to make these. I love pimento cheese and it is one of my favorite foods from my childhood growing up in Texas. Anxious to make these peppers.
CHARLENE BOONE says
May 29, 2017 at 12:05 pmDo you mean 1 cup of raw rice cooked or 1 cup after it’s cooked
Mary says
August 14, 2017 at 1:43 amI make these. Have you tried them cooked in spaghetti sauce..marinara….or tomatoes juice? Yummy!
Jo Ann says
March 6, 2018 at 10:43 amFABULOUS!!! Made these this past weekend. My husband wiped the plate clean. Cannot wait till summer and I have fresh peppers from my garden. Thank you!!
Brandie @ The Country Cook says
March 9, 2018 at 10:37 amHi Jo Ann! Yay! Thank you for taking the time to come back and let me know!!
Celeste Colburn says
April 20, 2019 at 10:00 amGood Morning Brandie! I made my own version of Raw Stuffed Peppers! got to thinking, why not try cooking in a Crockpot? Looked online your recipe here I am using it as my basis for helping me to cook them in the Crockpot today! Thank You & may you have a Blessed Easter or Happy Passover which ever you happen to celebrate.
Brandie @ The Country Cook says
April 22, 2019 at 10:20 amThat is so wonderful!! Thank you SO much Celeste. I’m glad this could be helpful to you. Hope you had a wonderful Easter!