Vegetarian 'Pizza' Stuffed Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful bell peppers stuffed with a cheesy tomato-herb filling, slow-cooked to perfection for a vibrant kid-friendly meal. This mediterranean-inspired slow cooker (vegetarian) ready in about 235 minutes pairs large, halved and seeded bell peppers, can diced tomatoes, pizza sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, halved and seeded bell peppers
• 14 oz can diced tomatoes
• 1 cup pizza sauce
• 1.5 cups shredded mozzarella cheese
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Place 4 large halved and seeded bell peppers cut-side up in a 6-quart slow cooker.
2. Step 2: In a bowl, mix 14 oz can diced tomatoes, 1 cup pizza sauce, 1 tbsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp red pepper flakes until combined, then spoon evenly into the bell pepper halves.
3. Step 3: Cover and cook on LOW for 3 hours until peppers are tender and filling is heated through, checking once to ensure peppers aren't drying out.
4. Step 4: Sprinkle 1.5 cups shredded mozzarella cheese over the filling, cover again, and cook for 15 minutes more until cheese is melted and bubbly.