Amazing Vegetarian Crockpot Stuffed Peppers

Name: Amazing Vegetarian Crockpot Stuffed Peppers
Total time: 380 min
Yield: 5 servings
Ingredients: 5 red bell peppers; 2 cooked brown rice; 2 white wine; 3 portabella mushroom caps; 1 onion; 2 garlic cloves; 1 dried oregano; 1/4 parmesan cheese; 1/2 salt; 1/2 ground black pepper

Recipe card by Denise JEditorial by recipesvibrant · Updated October 13, 2026

Vegetable European Low Protein Vegan Low Cholesterol Healthy

Total time

380 min

Servings

Calories

352.2

Ingredients

Makes 5 servings

5 red bell peppers
2 cooked brown rice
2 white wine
3 portabella mushroom caps
1 onion
2 garlic cloves
1 dried oregano
1/4 parmesan cheese
1/2 salt
1/2 ground black pepper

Method

Cut tops off of bell peppers, if using italian peppers (they are thinner), lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot). Remove seeds and inner membrane.
Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly).
Saute onions in thin layer of wine, or water if you prefer. When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size. Add garlic and saute a minute. Add oregano and saute one more minute. Remove from heat.
In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste. Stuff inside of peppers. Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper.
Cook on low for 6 hours.

Cook's notes

Use bell peppers that stand upright easily to prevent them from tipping over during the cooking process.
For extra depth of flavor, sauté your onions and garlic before adding them to the crockpot mixture.
Don't overcook the peppers; aim for 'fork-tender' so they hold their structure when serving.

Easy swaps

Swap brown rice for cooked quinoa or cauliflower rice for a lower-carb profile.
Use black beans or lentils instead of traditional meat substitutes for a fiber-rich, whole-food protein boost.
Add a splash of soy sauce or tamari to the tomato base for an extra hit of umami.

Frequently asked

Can I make these peppers ahead of time?

Yes! You can assemble the peppers and store them in the fridge for up to 24 hours before cooking. Simply add 30 minutes to the total cooking time if starting from a chilled state.

Why are my stuffed peppers watery?

To prevent excess liquid, ensure your rice or grain filling is fully cooked and drained well before mixing. Also, avoid adding too much extra water to the bottom of the crockpot; just enough to prevent sticking is sufficient.