Crock-Pot Stuffed Bell Peppers — What a Crock Challenge


I love these stuffed bell peppers. They are full of meat and veggies making them a great healthy meal.

What I like best is that cooking them in the slow cooker makes this easy enough for a weekday meal and the peppers turn out super sweet and tender with the long, slow cooking.

What a Crock Crockpot Challenge Stuffed Bell Peppers

Stuffed Bell Peppers

6 medium size green bell peppers

1 lb ground chicken

1 medium size onion, diced small

2 garlic cloves, minced

3 cups finely chopped raw cauliflower

1 cup finely chopped raw carrot

1 can (6 oz) tomato paste

1 Tbsp dried oregano flakes

1 tsp dried thyme

kosher salt and black pepper to taste

1 cup chicken broth

Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.

Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground chicken and making sure everything is combined well.

Fill the peppers with this mixture, then set the pepper ‘tops’ back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won’t fit down all the way.

Pour the chicken broth into the crockpot around the peppers.

Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.

Will serve 4 to 6.

How did this turn out for you? What did you add/omit to make it your own? Leave a comment and share b’low!

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