Meals Recipes

Crock Pot Stuffed Peppers—A Snipe for the Stomach

Written by Emily Erson

This is one of my favorite road trip recipes because they freeze and pack up so easily.  Simply follow the steps to make them in the crockpot 2 days before it’s time to hit the road, then freeze them into individual packages.  Throw your packages into your cooler, and you have a healthy, inexpensive meal at the hotels instead of a restaurant bill to add to your hockey debt.  Save time and money!  She shoots and she scores!


  • 8 large bell peppers
  • 2 lbs. raw ground beef
  • 2½ cups cooked wild rice
  • 2 cans of tomato soup
  • 1 medium onion chopped
  • 2 tsp of minced garlic
  • 2 ½ cups shredded cheddar cheese
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Cut just the tops from peppers and thoroughly clean inside so pepper is void of seeds and ribs.
  2. Combine ground beef, cooked rice, onion, garlic, cheese, egg, salt, and pepper in a large mixing bowl until evenly combined.
  3. Stuff peppers with mixture and place into crockpot stuffed side up.
  4. Pour tomato soup over and around peppers.
  5. Cover and cook on LOW for 5 -6 hours.

About the author

Emily Erson

I am a full-time teacher, mother, driver of children, cooker of dinner, washer of laundry, sayer of whatever is on my mind and hockey mom extraordinaire. In my free time --like that exists--I blog in order to vent the frustration that comes with raising 3 kids. My mantra, blogging and ranting are better than a drinking problem.

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