5.0 from 6 votes
Slow Cooker Stuffed Bell Peppers
These slow cooker stuffed bell peppers are comforting, hearty, and incredibly easy to make. It features a savory blend of mushrooms and rice packed into sweet bell peppers and slow-cooked to perfection.
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6
Calories: 221 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoon avocado oil
- 2 medium onions finely minced
- 1 ½ teaspoon dried thyme
- 8 c portobello mushrooms chopped into small pieces
- 2 cloves garlic finely minced
- 2 ½ c cooked white or brown rice
- 6 bell peppers tops, and cores removed
- salt pepper to taste
- ½ c water
- ¼ c parsley
- sour cream for serving vegan or regular
Instructions
- Heat oil in a large saute pan over medium heat. Add onion and cook, stirring occasionally, for 5-7 minutes until it starts to brown.
- Add thyme and chopped mushrooms and cook over medium-high heat until all water evaporates and the mushrooms are brown on the sides, about 10 minutes.
- Add salt, about ½ teaspoons, ¼ teaspoon pepper, and garlic. Stir for 30 more seconds.
- Remove from the heat and add rice to the onion and mushroom mixture. Mix to combine and taste if needs more salt and pepper.
- Stuff bell peppers with the rice and mushroom mixture and arrange them in the slow cooker. Pour water in between the peppers.
- Cover with a lid and cook on high for 3 hours or on low for 7 hours.
- Use a slotted spoon to lift bell peppers from the slow cooker.
- Serve with some sour cream/mashed avocado and a sprinkling of parsley.
Cup of Yum
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
- For this crockpot stuffed peppers recipe, you can use a variety of mushrooms. Portobello mushrooms are recommended for their meaty texture and robust flavors, but you can also use cremini or shiitake mushrooms.
- Feel free to use your favorite type of cooked rice in this dish. Whether it's white, brown, basmati, or jasmine rice, the choice is yours. Just make sure it's cooked before adding it to the recipe.
- If you're following a vegan diet, simply swap the regular sour cream for a vegan alternative. This will give you a delicious, plant-based version of this dish.
- When lifting the bell peppers from the slow cooker, use a slotted spoon. This will help drain any excess liquid and prevent the peppers from becoming soggy.
- After enjoying this delicious crockpot stuffed peppers recipe, you might have some leftovers. Don't worry, you can store them in the refrigerator. Simply place the stuffed bell peppers in an airtight container and they'll keep for up to 3-4 days.
- You can also making these stuffed peppers in the oven. Preheat your oven to 375°F (190°C) and bake the stuffed bell peppers for about 45-60 minutes, or until the peppers are tender.
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Sodium
20mg
(1%)
Potassium
765mg
(22%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
3947IU
(79%)
Vitamin C
159mg
(177%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Sodium | 20mg | 1% |
| Potassium | 765mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3947IU | 79% |
| Vitamin C | 159mg | 177% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.