Stuffed Peppers are one of my favorite ways to sneak an extra vegetable serving into our day – they are like little edible bowls filled with yummy ingredients. These Crockpot Moroccan Stuffed Peppers are our newest addition to our growing collection of Stuffed Pepper Recipes!
Crockpot Stuffed Peppers Recipe
These Crockpot Stuffed peppers are great for meal prep, or just a low-key party recipe.
I love prepping a bunch in advance and placing two halves in each reusable lunch container for a filling, healthy lunch ready to go. (Or you could do one half stuffed pepper and pair it with a cup of pasta, salad, etc.)
Ever since my Algerian friend prepared a feast for her going-away party a few years ago, I’ve been in love with food and seasoning from the area – sumac, za’tar and mint are all heavily featured in both Algerian and Moroccan cooking and I just can’t get enough. It’s not spicy, but flavorful and fresh. I find Moroccan flavors comforting while still being exciting and unexpected.
These meat- and rice-stuffed peppers are absolutely delicious, with amazing flavor profiles brought out by the combination of feta, olives, mint and Moroccan seasoning. If you’re unsure about the mint, leave it out and just have it ready as an optional garnish, but I find it provides a nice balance to the Moroccan spices.
Ingredients for Moroccan Stuffed Peppers
- 4-6 bell peppers
- 1 ½ lb. ground beef
- 1 cup tomato juice
- 1 1/2 cups Long Grain and Wild Rice, uncooked
- 1 Tbsp. POD & BEAN™ Sweet & Spicy Cocoa Rub
- ½ cup feta cheese, shredded
- ½ cup onion, diced
- 2 Tbsp. olives, pitted, diced
- 2 Tbsp. fresh mint leaves, chopped
- ½ Tbsp. Kosher salt
- Tops of peppers, diced
- 1 cup Pod and Bean™ Moroccan Sauce
- 1 cup tomato juice
Tip: if you are unsure about the mint, leave it out as an optional garnish (for after cooking).
Kitchen Tools You May Find Helpful
- Sharp kitchen knife
- Large mixing bowl
- Measuring cups and spoons
- Crockpot Liners <– I haven’t used these but I have several friends who SWEAR by these for easy clean up
This is the crockpot that I use the most often – it has a thermoshield which not only prevents little fingers from being burned if the kids touch the outside of the crockpot, but it’s also great for bringing along to potlucks. I also like that I can set the cook time on it, so if we end up taking too long playing outside (or running errands) I don’t have to worry about the food burning.
How to Make Crockpot Stuffed Bell Peppers
Wash peppers and cut off just enough of the top to fully open the pepper.
Remove seeds and the white ribs on the inside of the peppers.
Discard the stem and dice the pepper tops.
In a large bowl, add all of the ingredients and mix well.
Scoop filling into peppers, making sure to pack firm and mound it just a little over the top of the pepper.
Place peppers in slow cooker on Low heat.
Mix 1 cup Pod and Bean™ Moroccan Sauce and 1 cup tomato juice and pour over peppers.
Allow to cook in slow cooker for 6-8 hours.
This recipe was shared with me from THE COCOA EXHANGE™ POD & BEAN™. (Not a sponsored post)
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