Rice – Is white rice bleached before being processed

Brown rice takes considerably longer to cook than white rice, and requires a higher ratio of liquid to rice.

It may be somewhat helpful to pre-soak the brown rice, but that may not completely compensate for the longer cooking time.

The main issue is going to be getting the rice fully hydrated and cooked through without badly overcooking the peppers.

Your best bet is probably to start with cooked brown rice, which my survey having googled "brown rice stuffed pepper recipe" indicates is the most common method, although they don't generally employ a crock pot.

For a one-step fully crock-pot based recipe, white rice may be indicated.

I did this in my restaurant for years, it really does work great. Make your rice in a huge batch, cook it as if you're planning to eat it then, but then let it cool until handlable. Once it is cool enough, bag it in individual servings and freeze it. Refrigerating cooked rice quickly ruins it, freezing it, however, works great. If your servings are fairly small, snack sized ziplocks work great for this, otherwise use sandwich sized. Make sure you press the air of the bags, I take all of the small bags and seal them together in gallon sized ziplocks to give them one more layer of protection in the freezer. Either with the rice solidly frozen, or at lunchtime (defrosted, cool rice), throw the baggie in the microwave. You don't even have to open the baggie, when it pops open that's a sign to check it. It may need a bit of a mix and a few more seconds in the microwave, or it may be done, it just needs to be heated through. The hot rice will be almost indistinguishable from freshly cooked. If you don't have a microwave, you can drop the sealed baggie into simmering water, or take the frozen or cool rice out of the bag and steam it to heat.