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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
114 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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114 thoughts on “Crock Pot Pork-Stuffed Peppers”

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    1. 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.

    2. 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.

      1. 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.

      2. 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!

    1. 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

    2. 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 they were Awesome. And, to make them again. And as long as I don’t tell her what I use, she’s fine with it she says. And so far she has turned from beef to venison.

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

      1. 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 off or something because you don’t have one.

        What else am I suppose to say about a recipe that I have no tried yet? And please explain how I am spamming.

        Thank you.

        1. “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.

  1. 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.

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

  3. 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.

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

  5. 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?

    1. 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.

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

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

    1. 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 🙂

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

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

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

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

  8. 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 or sauteing pre-cook stage will leave more vitamins intact[7]. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids.

    Any comments?

    1. 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.

    2. 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.

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

  10. 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.

  11. 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.

  12. 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 you want to eat heart have the butcher grind it for you and add it in to other ground meat recipes. Doesn’t effect the taste enough to really notice.

    Tomato sauce to top it off with at the end would be a good choice. I would have made the sauce separately instead of cooking it with the meal. The meal tastes great, just could have used a sauce.

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

  14. 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.

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

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

  16. 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.

  17. 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 these instead of tomato sauce so skip this step if you are using sauce) and saute for another 5 min.

    Add carrots and cauliflower and saute until all veggies are nice and soft (about 10 minutes).

    Dump into a large bowl and mix in the oregano and tarragon. Mix in the meat (I ended up using about 2 1/4 lbs meat since it seemed like too much veggie for only 2 lbs. It turned out to be enough mix that I could have made 6 peppers).

    Stuff the peppers with meat and veggie mix.

    Cook for 65 minutes.

    (I didn’t have a covered dish either so I put a layer of foil on a baking tray and wrapped another piece of foil loosely over the top of the stuffed peppers. I also put a 1/4 cup water on the bottom of the tray.)

  18. 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.

  19. 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!

  20. 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!

    1. 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.

  21. 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 the bottom of the dish and I still had some left.

    So for lunch, I made scrambled eggs cooked in coconut oil with some of the filling and it was AMAZING. Fed it to my friend’s 17 year old daughter and she loved it too. Let’s hope the peppers turn out equally good for dinner.

    p.s. If you chop the cauliflower really fine and saute it a bit before adding it to the meat you really can’t tell it’s there. It fooled the teenager and I’m hoping it will fool my husband too. He “hates” cauliflower.

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

  23. 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.

  24. 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 😀

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

  26. 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.

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

  28. 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

  29. 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..

  30. 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. You can make the extra into hamburger patties, or meatballs, like another poster had suggested.

    I would make this again using more flavor and a better sauce.

  31. 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!

  32. 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.

  33. can you use any other veggies with this and what would be good we dont like carrots and cauliflower

  34. Reality check on this recipe:

    2 lbs of meat is WAY too much. Do the math: that’s a half pound of meat per bell peppers and you haven’t even factored in the onion, carrot or half a head of cauliflower.

    I followed the recipe to a “T” and here is the deal. It’s bland and boring. Thank whoever it’s healthy, but it’s about as exciting as a bowl of almond flour and water. I actually thought I was coming down with something and my taste buds were being dulled out, but everyone else agreed…it’s bland.

    It definitely needs salt or some type of spicy seasoning to wake it up. Adding the water: unnecessary. The peppers were practically floating in a pool of liquid when they were done.

    To make this palatable: add salt and whatever other spices you can think of. You know it’s a bad sign when 8 hours into a slow cook and your kitchen smells like…a kitchen with nothing cooking in it.

    Keepin’ it real.

  35. Just put these in my crockpot! I’m having a dinner party tonight. I used ground turkey instead of pork. Also diced up some green pepper left over from breakfast omlettes and mixed with meat mixture! I’ll let you know how they turn out. Thanks for sharing!

  36. I just tried this recipe. I made a few substitutions. Since I tend to prefer beef, I used USDA certified organic ground beef instead of pork. The tablespoons of herbs were heaping tablespoons. I put a teaspoon of black pepper, and a heaping teaspoon of sea salt (the good, dirty looking stuff).

    First off, the heaping teaspoon of salt was insufficient. I’ll try two next time. The other stuff seemed like enough, though I may try to throw in some spices other than black pepper. Maybe even chop a few jalapenos into it.

    I also used six peppers, instead of four, as the recipe looked like it could accommodate more… and indeed, it did.

    As other users commented, the peppers on the bottom layer (four fit in my slow cooker, so two were stacked on top) fell apart to the touch. The top two did not… because unlike the bottom ones, they were properly slow cooked, rather than being boiled in the copious quantities of juices this recipe produces.

    The problem is the onions. Any time onions are slow cooked, the water in them comes out. A chili recipe I used to cook (in my pre-primal days) had no liquids of any kind in it, but lots of onions, and produced a very watery chili.

    I do like the idea of a stuffed pepper with lots of vegetables instead of the usual rice, and the filling was good. I put some of it on the indoor grill for breakfast (right after closing the slow cooker), and it was delicious. But in the future, I’ll likely pre-cook the meat and the onions together (which is more traditional method for stuffed peppers) and drain the juices, to get a dryer cooking process in the slow cooker. Also, two teaspoons of salt this time, instead of one. Maybe throw in diced tomatoes in addition to the paste, and some chili powder and cumin would be good, too.

  37. These do look good, but they are in no means healthy, i just typed this into a recipe calculator…over 800 calories per stuffed pepper! Gross! Not eating these…..

  38. I made these last night and they did not turn out. Like others said, very bland and the bell peppers went to mush. My crockpot also cooks really hot and they were over cooked after just 4 hrs on low.

  39. Found your recipe on Pinterest. I have never eaten or made stuffed peppers before, but wanted to try something different. My picky husband really enjoyed the recipe and I did too. Next time we will substitute rice for the cauliflower. Thanks!

    1. Wanted to add – I cooked them in the oven. 1 1/2 hours at 325F (our oven runs warm).

  40. Not good. Cooked them for 8 hrs and peppers were just sitting in the grease from the meat. Yikes. Don’t recommend this one.

  41. Yuk…I chopped with the food processor as you suggested. I felt like I was eating mush. I also added chopped mushrooms and half a chopped tomato. That was a lot of wet vegetables, so I didn’t add water. I didn’t get the crock pot going until noon and it was a watery mess by six.

    I used organic ground pork I had bought at the farmers market. It wasn’t greasy on my hands when mixing it in, but way too much when cooked in this recipe.

    I’m removing it from my pinterest

  42. Just trying these now. I used half grass-fed ground beef and half sweet Italian sausage. (Still working our way up to all-clean meats in the budget, so we tend to “cut” them with “regular” meats, though we go for the best of those that we can find.)

    I didn’t like the thought of just throwing the leftover meat mixture in the crock, and I happened to have some small sweet peppers, so I put part of it into those. (It also helps to keep the larger peppers standing up properly.) Then I added some homemade stock instead of water.

    There was still plenty of meat left over, so I chopped up a few of the smaller peppers and made four “meat loaf” muffins to freeze and have later as a quick snack.

    Smells yummy so far!

  43. I love stuffed peppers and am very excited to try this! I didn’t know you could make them in the slow cooker- that’s even better. I make them with ground turkey, brown rice, black beans, and add a little tomato sauce and parmesan cheese. Can’t wait to try this healthy recipe!

  44. Smelled fantastic but it did not taste anything like it smelled. Very bland and tasted like nothing. The 1/2c water was entirely too much. I ended up pouring out 2 cups of liquid after pulling the peppers and meat out. I followed the recipe exactly.

  45. Going to try this tonight, but since i don’t have all the ingredients i’ll have to substitute. I’m thinking zucchini, broccoli, italian sausage/ground beef. Also thinking of adding a can of diced tomatoes/spices in bottom of pot instead of water 😀 should create a great sauce if i do it right.

  46. Try this for a little extra ooomph:

    Mix some brown sugar with catsup and pour it over the top of the peppers before cooking.

    OMG good!

  47. This looks yum, although I’m not a fan of peppers, I’m going to give it a go!!

  48. I was so excited about this recipe. “Sneaking” vegetables in and having dinner ready when I got home were very appealing. Well, I got home a bit ago. The house smells wonderful, but dinner is inedible. The stuffing is so bland and mushy that no one wants to eat it. Maybe a really flavorful sauce would help it, but a better recipe is probably the key.

  49. I made these last night and they were phenomenal! I did, however, have some slight variations while making them.

    -I found this too late in the day so I couldn’t use my crockpot and didn’t want to wait until today! So I put the stuffed peppers in an 8×8 pan (that I had lined with foil). I put about 3/4 C water in the pan, covered with foil, and cooked at 350 for about an hour. I did use half beef and half pork.

    -I didn’t have the spices in the recipe available, so I substituted with an equivalent amount of Italian Seasoning. Mmmmmmm!

    -Instead of putting the extra meat in the bottom, I added a couple eggs to what was leftover, packed it into a meatloaf pan, and stuck it in the fridge for tonight’s dinner! Took it out today and cooked it at 350 for about an hour. It was super juicy, and absolutely incredible. It also held it’s shape very well.

  50. This looks amazing! But one thing…do you really add salt and pepper to taste? Cuz that’s raw pork…lol

  51. Sooooo bland! Double or triple the spices, for sure. We covered it in salsa

  52. Though I altered the ingredients just a bit (less meat, more veggies like mushroom, zucchini), this recipe was so, so bland. I had to add more spices to it after cooking just to give it SOME kind of flavor.

    I second others’ mentions of putting cottage cheese, egg, or more tomato sauce in with it to try to give it more flavor and consistency.

    It ended up being chopped veggies in a boring broth inside peppers rather than really yummy peppers with a delicious filling 🙁 It’ll take a lot of tweaking to make it taste better!

  53. I didn’t have tomato paste so I used canned pumpkin. I also cooked a little filling to try and it was a little dry so I put some unconstitued canned tomato soup over the top. Not my first choice, but it is what I happened to have.

  54. Fab idea to work on further!

    We used yellow peppers and mixed rice and Worcestershire sauce into the stuffing mix along with salt and lots of black pepper.

    Only used 1lb pork mince, but after filling five peppers we still have loads left. Loving the idea of cooking with a fried egg on top, so have bought some enormous flat mushrooms to stuff with the mixture tomorrow. Will mix 1/2 tin of chopped tomatoes and some tomato purée into the mixture, then stuff mushrooms and cook in normal oven for about an hour. Looking forward to eating with some chilli sauce/Tabasco and a fried egg on top!

  55. Made this last night– my kids loved it and want me to make it again– we cut he cauliflower by 1/2 cup and added 2 oz tomato paste

  56. Made the recipe using beef instead of pork and it tasted terrible! Meat was dry and there were way too much spices. Bell peppers tasted metallic and were not edible. I couldn’t eat more than two bites before I threw out the whole dish.

  57. I have this cooking in my crock pot right now, and though it smells amazing, I’m kinda scared- there is a LOT of liquid, and I didn’t even add the recommended amount of water, and there seems to be a LOT of grease. I didn’t brown the meat before I stuffed the peppers because the recipe didn’t say to, but should I have?

  58. If there’s too much liquid, you can always take some out with a spoon. It usually ends up being quite saucy and you can scoop it all over ur cooked peppers afterwords.
    It’s not necessary to brown the meat prior to stuffing the peppers, although I have done it both ways. Again, if the meat is pretty greasy, just fish that extra greese out with a spoon.

  59. Be there a vegetarian version of this? and most definitely I need gluten free. I barely tolerate dairy but gluten makes me seriously ill. Meat makes me sick too, especially pork (this could be psychological).

  60. Could anyone tell me exactly how I could add rice to the meal in the crockpot?

  61. I have been looking for healthy recipes that might appeal to my picky husband. This is one of the ones that I am trying. I just prepped these peppers last night and put them in the freezer, so he can pull and cook since I work at night. I prepared these exactly the way it was listed above using ground beef. Since there was some meat leftover, I formed it into a mini meatloaf and cooked it. I really enjoyed the flavor and can imagine this being amazing in the pepper. You can’t taste the veggies in it at all, which will work wonderfully for my husband. I will definitely be adding more spices to the mix as well as a sauce on top. Definitely a good base recipe with lots of room to experiment.

  62. These are cooking in my crockpot, as I type and snow falls outside, in Colorado. The house smells amazing! I am cooking on high for 4 hours, so will let you know if this works. I used half ground beef and half pork. I also used beef broth instead of water to surround peppers.

    I’m making an Israeli Couscous to go with it, as I did not add rice. Thanks for sharing this recipe!

  63. Good recipe! I was pretty excited to make it, but I’ll be honest…the green bell pepper was bitter and kind of ruined it. Also, 2 pounds of pork was way too much…I’d recommend 1 pound and maybe adding some other spices like cumin or something to make it a bit more flavorful.

  64. If i Cook in the overn for the 1-2 hours do you know what temperature I would cook them at…350?

  65. These were gross and bitter. Almost no flavor and took 2 hours to cook the pork.

  66. Do you cover them with foil if you are baking in the oven? Made them for tonight and wow! They smell amazing and I haven’t even cooked them yet! Thanks.