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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 06, 2010

Crock Pot Pork-Stuffed Peppers

By Worker Bee
158 Comments

After a busy day, opening your front door and inhaling the savory, warm aroma of dinner cooking is a great feeling. Especially if you can take credit for it, even if you’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but ingenious kitchen appliance. If you can find the time to fill it with some assortment of meat and vegetables and a little broth or water, the Crock Pot will take it from there. While you head off to work or pull weeds in the yard or just lie on the couch and relax, the Crock Pot slowly works its magic.

Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal. The recipe for Crock Pot Pork-Stuffed Peppers that Katerina Shchyelkunova submitted to the Primal Blueprint Cookbook Challenge easily meets this unofficial Crock Pot criteria. Most importantly, her recipe satisfies a craving for unfussy but extremely satisfying comfort food.

 

The green peppers will hold their shape while cooking and become individual little serving dishes filled with a mild but flavorful blend of ground pork and vegetables. Grated cauliflower seamlessly blends in and the carrots add a burst of color and a little bit of sweetness. Katerina uses dried tarragon in her recipe, but we tried fresh and loved the subtle anise flavor it added.

If you don’t have these exact ingredients in your kitchen, don’t sweat it. The Crock Pot is very forgiving – yet another one of its attributes that we love. Katerina sometimes uses ground beef or a combination of different ground meats. We can also imagine using diced tomatoes instead of paste and a bold combination of spices for those with a more adventurous palate. Left as is, however, this recipe will greet you at the end of the day with its comforting aroma, and a provide a meal that the whole family will love.

Ingredients:


  • 2 pounds ground pork (or a combination of pork and beef)
  • 4 large green peppers
  • 1 large onion
  • 2 carrots
  • 4 cloves of garlic
  • 1/2 head of cauliflower
  • 6 ounce can of tomato paste
  • 1 tablespoon dry oregano
  • 1 tablespoon dry or fresh tarragon
  • Salt and pepper to taste

Instructions:

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.


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158 Comments on "Crock Pot Pork-Stuffed Peppers"

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shepherd
6 years 6 months ago

These look great! Will have to try them next go round at the grocery store.

Rose M
Rose M
3 years 2 months ago

Do not use green pepper for stuffing. It’s bitter. Use red or pale green stuffing pepper. Pork or veal is better than beef. Mix in a 1/4 cup rice. Delicious. Try it.

Sarah
Sarah
3 years 1 month ago

I don’t think rice is 4 hour body diet friendly.

Katy
Katy
3 years 1 month ago

Cooked or raw rice? Your recipe sounds delicious!!

Anna R
Anna R
2 years 1 month ago

I was excited about this but had no crock pot. I had these suckers in the oven for TWO HOURS and the pork still didn’t cook through. So “can be done in the oven in 1-2 hours” is doubtful, be warned.

Christine
Christine
1 year 3 months ago

I had the same problem when I cooked the stuffed peppers in the oven. So now what I do, is I bake the first 45 – 60 minutes at 375 degrees and then dial down the temp to 350 for 1 hour. It works all the time.

Monica
Monica
1 year 20 days ago

Cook the pork/ground beef before stuffing in pepper, cover with foil, then put in oven until bell pepper is done. I forgot to add water once and they were the best ever!

Steve Scarfia
6 years 6 months ago

Anybody know what size slow cooker they used for this?

Pat
Pat
6 years 6 months ago

looks like a 1.5 quart

Lisa
Lisa
4 years 5 months ago

It’s at least a 5 quart crock pot. 1.5 is way to small, that’s more for dips. I’ve made these before using my 7 quart and they are great

Jimmy Pritchett
Jimmy Pritchett
4 years 23 days ago

From the markings on the side I would say a 7.25 Qt.

Jimmy Pritchett
Jimmy Pritchett
4 years 23 days ago

oops my mistake 7.25 cups.

Libby
3 years 7 months ago

It looks like a small crockpot to me.

Dougie
Dougie
3 years 2 months ago
I just used the most sought out cooker, about 2 qts. Looks tight. But, I made four of them fit perfectly using the recipe as is. laced the bottom with the extra mixture stuffed the peppers and placed them in the cooker and the rest of the mixture went in last around the side. We just loved em. I put them on high for three hours on high setting. Then, just swishing the sides with the jucies after I saw the moisture building up around the edges. And, I used 1/2 ground pork and 1/2 ground venison. My fiance said… Read more »
Athena
6 years 6 months ago

These look fantastic! I will have to make these this week!

Todd
6 years 6 months ago

I will be making these next week. They look fabulous!

uhreally?
uhreally?
6 years 6 months ago

live your life acn… I mean, todd-free. how is this not spam?

Todd
6 years 6 months ago
Explain to me, in detail how it is spam. Have you read my other comments? What else am I suppose to say to a recipe article? Mark publishes a new recipe every Saturday and if it looks good (always does) then I am more than welcome to write a short comment. For the cocoa and coconut snacks, I said I was going to try them and I did. I then added another reply with my own recipe – the nuts and seeds I used. Many people have links going back to there blogs. It seems as if you are pissed… Read more »
Jimbo
Jimbo
4 years 8 months ago

“Many people have links going back to there blogs. It seems as if you are pissed off or something because you don’t have one.”

I think the intent was directed because of the lack of understanding of 5th grade English. “Many people have links going back to there blogs.” There is an point on the ground, their indicates possession of a blog.

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[…] Original post by Mark Sisson […]

Jenna
6 years 6 months ago

These look really good. Hubby made a version of these to roast on the grill last week, but I think these would be even easier.

Sterling
6 years 6 months ago

I think I’m gonna use fresh parmesan instead of cauliflower. Looks really good and a great meal for the kids this week.

Kent Hawley
Kent Hawley
6 years 6 months ago

Just bought four peppers–a green, a red, a yellow, and an orange. I might have to try these!

I wonder what cut of pork is used.

cradisprimal
cradisprimal
6 years 6 months ago

I’m going to try them using ground venison/pork I have from this past hunting season!!

Nancy
Nancy
6 years 6 months ago

Any ideas for other veggies that are “stuffable” instead of the green peppers. I don’t like peppers, but it seems like the filling should be held by something?

Jeff
Jeff
6 years 6 months ago

They don’t “have to” be stuffed. You could just drop the pork into the slow cooker with WHATEVER you like – cutup pieces of squash or any veggie, slices of onion, etc. It’s really hard to not “do it right” with a crockpot. Slow cooking almost ensures that everything is nice and juicy and flavorful.

I’m sure that the recipe as written tastes pretty darn good but when I use pork I’d rather brown it first, before tossing it into a slow cooker.

Carla
Carla
4 years 1 month ago

I agree… at least partially brown it so that you can drain the fat out.

cindy
cindy
6 years 1 month ago

You can use squash halves.

T Byrd
5 years 30 days ago

Tomatoes are easily stuffable!

Ricki
Ricki
3 years 4 months ago

Try Acorn Squash instead of peppers!! YUM!!

Mariya
Mariya
3 years 4 months ago

Tomatoes or a huge zucchini works great.

Chris
Chris
6 years 6 months ago

They look yum, may have to try these!

maranne
maranne
6 years 6 months ago

This is almost a classic Austrian dish. We serve the peppers in a tomato sauce.:)
M

unchatenfrance
unchatenfrance
6 years 6 months ago

Yes, I was going to say that this is quite similar to a classic Serbian dish, also served in tomato sauce! Probably borrowed from the Austrians via the Hungarians 🙂

Dania
Dania
6 years 6 months ago

Also a Romanian dish, although made with rice instead of califlower. I’m sure califlower it’s a great alternative in this recipe.

Aunt Erin
Aunt Erin
4 years 8 months ago

A lot like a Hungarian dish, too. Common in that part of Europe, I guess.

Pam
Pam
6 years 6 months ago

I just got ground pork in my pastured meat CSA share yesterday. What perfect timing to try this recipe. Thank you!

Stephanie
Stephanie
2 years 2 months ago

There are pastured meat CSA’s?! I love you for mentioning that! I’m googling my area for this.

Steven
Steven
6 years 6 months ago
I am considering buying a slow cooker but i’m a bit worried about its effect on nutrients. Taken from wikipedia: Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzymes rendered largely ineffective, so a blanching… Read more »
Kelly
Kelly
6 years 6 months ago

I checked out the article, and the only citation mentioned does not address the slow cooker at all, but recommends blanching vegetables before freezing them.

I did find this:

http://www.blurtit.com/q486664.html

which claims that most enzymes are most efficient at 45C (113F), and work more slowly as the temperature increases. Also, this company lists their enzyme based product as not to be stored or applied above 45C:

http://www.enzymesolutionproducts.com/biowish-p_multipurpose.html

Given this temperature range, I don’t think you have anything to worry about.

Adam Smith
Adam Smith
6 years 6 months ago

As long as you eat plenty of vegetables and don’t slow cook every single meal, I think this is a pretty middling concern. Personally, I get pretty much any vegetable that ends up in my slow cooker in raw form during my lunch salad.

When you get to the point of fearing slow cooked vegetables and looking at them as a cheat meal, IMO you’re overthinking diet a bit.

Organic Gabe
6 years 6 months ago

Excellent! Thanks for this.

pat
pat
6 years 6 months ago

This looks amazing! I have some organic ground beef that would be perfect for this!

CaveCravings
6 years 6 months ago

Yum! They look delicious; I’ll have to make them soon! Thanks for the recipe!

chocolatechip69
chocolatechip69
6 years 6 months ago

I’m so glad my recipe got featured on the web-site. Thank you, Mark
Yes, where I was growing up, we were also serving this dish with lots of tomato sauce. We would also break the stuffed pepper in half once it’s cooked and put lots of thick and creamy sour cream on it.
Traditionally, the peppers are stuffed with ground meat mixed with rice, but I discovered grated cauliflower makes quite a nice substitute for rice and breaks up the texture of ground meat nicely.

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[…] Nutrition: What could bad about pork stuffed peppers? […]

Matt
6 years 6 months ago

Got this cooking right now, using ground beef instead of pork. In addition to the tomato paste I have put on some tomato sauce and other spices. House smells wonderful.

Matt
6 years 6 months ago
I made this recipe last night and have a few comments. First of all, I put in 3/4 cup of water rather than the recommended 1/2. I cooked it for 10 hours on low but I think that was too much because the peppers were pretty non-existent, although they still held the meat. Perhaps this was due to the excess water? Either way, I would do it for 8 hours next time and add the recommended amount of water. I used ground heart for a 1/2 pound of the meat because I like to eat organs when I can. If… Read more »
pjnoir
pjnoir
6 years 6 months ago

should the meat be pre- cooked in a pan- browned slightly instead of raw in the peppers???

Matt
6 years 6 months ago

I didn’t pre-cook mine and they turned out fine.

chocolatechip69
chocolatechip69
6 years 6 months ago

Technically, no, because the peppers will cook through in the slowcooker if you cook them for 4-5 hrs. You certainly can pre-cook the meat before stuffing it into the peppers if it makes you more comfortable. The consistancy of the cooked product would be different though.

Tashy
6 years 6 months ago

I ordered a crock pot just to make this! Does anyone have links to other great primal crock pot dishes?

Matt
6 years 6 months ago

Most crock pot recipes are primal as long as they don’t have pasta as an ingredient.

DASawyer
4 years 8 months ago

Or beans.

John R
John R
6 years 6 months ago

I’m going to try this, but with with a Chinese accent — red or yellow bell peppers, ground pork, and some combo of garlic/ginger/onion/Chinese cabbage/Shoxiang wine/tamari/whatever else I’ve got handy.

Pamela
Pamela
6 years 6 months ago

Made this dish for Monday. Got rave reviews. Delish!

psyte
psyte
6 years 6 months ago
I just made these last night with a couple changes 1)Grass fed beef instead of pork, 2) Cooked in oven instead of crock pot. Here’s what I did if anyone else out there doesn’t have a large enough crock pot: Preheat the oven to 350. After slicing off the top of peppers and de-seeding, put them in a large saucepan and bring to a boil. Remove from heat and let simmer for 5 min. Using 2tbsp butter, saute diced tops of bell peppers along with the onions and garlic for 5 minutes in a large skillet. Add tomatoes (I used… Read more »
BarbeyGirl
6 years 6 months ago

Yum! I made this yesterday with the following changes (because it was what I had on hand):

Used red bells and pasillas instead of green bells.

Used 2/3 ground beef and 1/3 hot Italian sausage instead of ground pork.

Excellent served with cottage cheese. Equally good reheated and topped with a fried egg for breakfast.

Kelly
Kelly
6 years 5 months ago

I have this cooking right now, and my taste tests so far are very positive! I used local grass-fed beef and pork from a farmer friend. I think I will make a quick tomato sauce to spoon over, based on everyone’s comments here. I am particularly tickled that there is no way my cauliflower-hating husband will ever suspect the 1/2 head of cauliflower in there! I finely chopped it very finely in the food processor. He’ll never know!

MNL
MNL
6 years 4 months ago

I finally made this. Some comments…

– Made it with ground lamb. Delicious.

-Definitely needs salt. Were I to make it again, I’d add 1 teaspoon to the mixture before baking.

-I put the Crockpot on high for six hours instead. Worked just fine.

-The recipe is MORE than enough for the four bell peppers. Yes, you can turn the excess into meatballs, but these easily crumble inside the Crockpot. (Or was that the lamb?) Doing this again, I’d add an egg into the mixture to hold the meatballs together.

Thanks for sharing this one!

becky
becky
3 years 8 months ago

Thank you…I was thinking to myself that those peppers must have been enormous to hold 2 lbs of meat plus everything else in the mixture.

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[…] “Crock-Pot Pork Stuffed Peppers” – Mark’s Daily […]

Evangeline
Evangeline
6 years 4 months ago
I am making these for dinner tonight. Here’s what I did: –Made it with ground grassfed pork and beef, 1lb each –Created my own seasoning blend: sea salt, telicherry pepper, coriander seed, paprika, red pepper flakes, garlic powder, onion, and a hint of ground cloves –added cubed feta –used red peppers –added crushed tomatoes instead of paste –added brocolli slaw finely chopped in place of carrots (didn’t have carrots) I cooked my meat first and then added the seasonings and sauteed veg’s and feta. After I stuffed the peppers I had loads of filling left so I spread some around… Read more »
niel
niel
6 years 3 months ago

Not a good recipe at all! Very bland and the peppers fell apart when trying to take them out. Will not be making again.

Chase
Chase
6 years 3 months ago

I agree with Niel. This is the first primal recipe I didn’t like. My best friend didn’t like it either and that says a lot because she always likes everything I cook. Never again. Yuck.

Bill Pairaktaridis
6 years 2 months ago

Since I don’t have a slow cooker, I’ll just make these in the oven. Works great since my mom just got a whole lot of lean ground beef 😀

Jen
Jen
6 years 2 months ago

this was super bland and the consistency was awful. I would not recommend it without some major changes.

Jeff
5 years 10 months ago

Jen, did you add salt and pepper to taste?

Kelly
Kelly
5 years 8 months ago

No good. My husband usually likes anything and everything, but he hated these. He said it was really watery and the pepper turned out gross. I think adding some tomato sauce around the peppers instead of water would have made a huge difference. If I make these again I’ll also try baking them in the oven instead. Sorry, but there are yummier paleo stuffed pepper recipes out there.

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[…] claim all the glory for this recipe, but I adapted it from a recipe on Mark’s Daily Apple (http://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers/). I used ground buffalo meat instead of pork though. Ingredients: 1 lb. ground buffalo 1 onion 2 […]

Denns
5 years 5 months ago

Ex-Pat in Asia..
I used a bamboo Streamer and Stuffed Peppers came out fantastic in 40-50 mins..

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[…] 22, 2011 by The Foodee Crock Pot Pork-Stuffed Peppers Marks Daily […]

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[…] (Courtesy of Mark’s Daily Apple) […]

Lena Vandis
5 years 2 months ago

This can be probably my husband’s favored food. I love that, too, and you contain it put together his favourite way now. I’ve never stated in at home before, but given that we live far far from any good restaurants, this will be a great surprise pertaining to him! Lena Vandis

Dennis
Dennis
5 years 2 months ago

John, try the same recipe or other version and cook them in a Steamer, I use a traditional Asian steamer, retains the color. I used red, yellow and orange bell’s.
takes 30-40 minutes….

If you need a picture let me know..

Lisa
Lisa
5 years 1 month ago
RECIPE REVIEW: it did indeed come out very bland like other posters had commented. It needs more flavor, the garlic isn’t enough. I would say put 10 cloves in there! It needs a sauce, definitely. Because I didn’t have any real food ingredients on hand to make a sauce, I was “forced” to use Sloppy Joe sauce from my pre-Primal days! Obviously I chose to do that, but my point to other posters that try this recipe is, definitely make a sauce, or add more flavor to the meat. Also, the meat is more than enough to stuff 4 peppers.… Read more »
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[…] Crockpot Pork Stuffed Peppers from Mark’s Daily Apple var a2a_config = a2a_config || {}; a2a_config.linkname="Tuesday"; a2a_config.linkurl="http://www.crossfitclayton.com/home/?p=1208"; WOD […]

Kirsty
4 years 11 months ago

I found this on Pinterest and am going to try this tomorrow night. Although I’m going to add in chilli mexican beans for a bit of extra kick. Love my slow cooker and am always looking for new recipes to try – thanks!

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[…] off, lest I be accused of plagiarism, my recipe is just a variation of the crock-pot stuffed pork peppers recipe  that Katerina Shchyelkunova submitted to the Primal Blueprint Cookbook […]

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[…] Crock Pot Pork-Stuffed Peppers, Mark’s Daily Apple […]

Alize
Alize
4 years 9 months ago

I made these and mine also turned out really bland and quite watery. The peppers were practically mush and fell apart as soon as I took them out. The meat definitely needs more seasoning and I agree with others who said the recipe could use a sauce to go with it.

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