We’re going to be doing to a small group Bible study every Monday night, so I thought I’d make a crock pot meal on those days to make supper time a little easier. On Tuesdays I’ll share Monday’s recipe and a crock pot tip!

We’re not vegetarians, but having a few vegetarian meals every now and then is both healthy for our bodies and our wallets! Today I’m sharing an economical, easy and yummy vegetarian recipe: Stuffed Peppers.

Ingredients

  • 3 bell peppers – You can use whatever color you want, but I find green ones are almost always the cheapest.
  • 1 1/4 cup cooked rice – I used brown, but white works fine too.
  • 3/4 cup black beans – You could do it with other kinds of beans or you could even use cooked hamburger meat.
  • 3/4 cup of tomato sauce – I kinda forgot to buy tomato sauce, so I looked online for substitutions, and ended up making tomato sauce by mixing tomato paste and water.
  • 1/4 cup corn
  • 1/4 cup parmesan cheese
  • Seasonings: I used salt, pepper, paprika, garlic powder, creole seasoning salt and oregano, but you could of course do whatever seasonings you like!
  • Cheddar cheese to top with

Mix all the ingredients except the peppers and cheddar cheese.

Wash your peppers, cut off the tops and take the seeds out.

Now stuff your peppers with the stuffing.

Put the peppers in your crock pot and put a little water in the bottom of the crock. Cook the peppers on low for about 6 hours. UPDATE: A couple of people have mentioned that these turn out very soft. If you like your peppers a little firmer, then try a shorter cooking time. Before serving sprinkle some cheddar cheese on top.

Crock Pot Tip: If your lid breaks (like mine did), you might be able to just use a lid from a regular pot. I have one that’s the same size. It doesn’t seem to seal as good as the original lid, but it works until I can get a new one. You might be able to find a used lid to replace it with. I saw a crock pot and lid that were just like mine at Goodwill and asked if I could just buy the lid, they said no, but I figured it didn’t hurt to ask.

If you have any crock pot tips or recipes (especially cheap and healthy ones), I’d love to hear them! Just leave a comment or email me at purposelyfrugal(at)hotmail(dot)com!

 

 

 

36 Responses to “Crock Pot Tuesday: Vegetarian Stuffed Peppers”

  1. Hey girl! Yummy! Also I read putting a piece of aluminum foil under a loose lid makes it fit snuggly. Love ur blog!

  2. Looks yummy! I need more crock pot recipes!

  3. I pinned this recipe and it’s repinned 73 times in less than an hour. GO YOU!!! I totally dream of the day my recipes pin that fast!

    • Thanks so much for pinning it! Because of you, yesterday I had my highest views ever! I’m checking out your blog right now!

  4. I love stuffed peppers and came up with a recipe not too long ago for vegetarian stuffed peppers that are similar to this. In place of the corn, I used portobella mushrooms. And Since I can not have dairy, I substituted Pepperjack Almond cheese. :)

  5. Looks great! I make mine with lentils, instead of black beans, and since I have a larger family, I have to make at least 6 at a time…
    Oh and just FYI I bought a new crock pot lid at an independent hardware store (not the big box kind, the little places, where the person helping you is probably the owner or the owner’s wife/son/daughter…)! It wasn’t expensive and it’s perfect.

  6. My crockpot lid kind of melted on one side (I think someone left it too close to a stove burner) but it still works well enough, mostly. Thanks for the idea of trying a pan lid.

  7. This looks great! Thanks for sharing. I am a vegetarian and have a few good crockpot recipes too… Here are the links.

    http://www.food.com/recipe/vegan-crock-pot-chili-474062

    http://www.food.com/recipe/hearty-lentil-soup-472089

  8. I’ve never used my crock yet and i’m dying to! If i leave the peppers in at low for closer to 8 hours do you think that would be ok?

    • Since everything is already cooked, the only thing you’re doing in the crockpot is warming it all up and cooking the peppers until soft. I don’t know if 8 hours on low would make them soft (I think it would, but not sure), so the only problem would be the peppers might still be a little crunchy. If you try it and it works let me know!

    • I made these and left the crockpot on low while I was at work – approximately 9 hours. The peppers came out great! They were very soft and broke apart easily, so if you don’t like them that way I would try to take them out sooner, but they were great for us!

  9. I’ve never used my crock yet and i’m dying to! If i leave the peppers in at low for closer to 8 hours do you think that would be ok?

  10. For those broken pots, if you go to Crockport.com, you can order replacement parts relatively cheap!

  11. Have you thought of going to your local Goodwill or thrift store to find a new lid? I come across those all of the time.

    • I actually saw a crock pot with lid that was just like mine at Goodwill the other day, but they wouldn’t let me buy just the lid.

  12. My crock pot died……Wish now I would have saved the lid for you. I am going to make these in the oven tonight… Thanks for the recipe.

  13. Just got my first crock pot and would love try this recipe. Will I need to adjust the cooking time if I make more than 3 peppers?
    Thanks!

    • You might need to adjust it a little bit, depending on the size and quantity of peppers, but I don’t know any exact times, sorry.

  14. Is the Parmesan cheese shredded or grated?

  15. I also use a pot lid for my crockpot sometimes (not because the lid is broken, but sometimes it’s’ in the dishwasher, or I just can’t find it!). When all my pot lids are busy, I’ve used a heatproof plate (like corelle) and had that work very well, too.

  16. My family enjoyed this easy vegetarian dinner. Thanks!!

  17. We love stuffed peppers and tried them in the crock pot, but they came out mushy. Is there a way to avoid this, or is this the way they’re supposed to be?

    • Sorry about that. Maybe try cooking them for a shorter time. I just added a note into this post letting people know to cook them less if they don’t like their peppers as soft.

  18. Absolutely loved this recipe! A new twist on an old favorite for sure. I decided to make one less pepper and used the leftover tops of the green peppers, corn, beans, and tomatoes/onions (I added those extra) to make fajitas the next night. Great way to get two separate meals out of the same staple ingredients. Thank you for sharing! God bless.

  19. This may sound silly, but I’m a novice in the kitchen. The mixture of the ingredients-everything aside from the rice-is uncooked at this point, correct? Thanks! First time visitor.

    • You’re right, the rice is cooked. If using dry beans, they will need to be cooked before hand. And if you used meat in place of the beans, it would need to be cooked, but the bell peppers are not cooked. Sorry it wasn’t more clear.

  20. Thanks! Prepping now:)

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