Crockpot Pork Chop Stuffed Peppers with Maple Dijon Glaze

These Crockpot Maple Dijon Pork Chop Stuffed Peppers make weeknight dinners effortless and flavorful. Juicy diced pork chops are tossed with pre-cooked brown rice, sweet apples, and a savory maple mustard glaze, then stuffed inside crisp bell peppers and slow cooked to perfection. Finished with melted smoked gouda, this hearty crockpot dish offers a delicious fall meal with minimal prep work for busy evenings.

Ingredients

• 4 large red or orange bell peppers, tops removed and seeded
• 1 1/2 lb boneless pork chops, cut into 1/2-inch cubes
• 1 1/2 cups cooked long-grain brown rice
• 1 cup diced Honeycrisp apple
• 1/2 cup finely chopped yellow onion
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 cup shredded smoked gouda cheese

Instructions

1. Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Stand them upright inside the crockpot insert.
2. In a large mixing bowl, combine the cubed pork chops, cooked brown rice, diced apple, chopped yellow onion, olive oil, dried thyme, garlic powder, salt, and black pepper.
3. Whisk together the pure maple syrup and Dijon mustard in a small bowl, then pour three-quarters of the glaze over the pork chop mixture, tossing until evenly coated.
4. Spoon the pork chop filling generously into each prepared bell pepper until full, drizzling the remaining maple glaze over the tops.
5. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours) until the pork chops reach an internal temperature of at least 145 F and the peppers are tender.
6. Sprinkle shredded smoked gouda cheese evenly over the top of each pepper, cover for 10 minutes until the cheese is melted and bubbly, then serve warm.

Tips

• Use firm bell peppers that sit flat inside your slow cooker so they stay upright while cooking.
• For best results, cook long-grain brown or wild rice ahead of time or use pre-cooked pouch rice to keep assembly under 15 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.