Crockpot Stuffed Pepper Casserole is an effortless, one-pot dish that brings together all the flavors of classic stuffed peppers—savory beef, rice, tomatoes, bell peppers, and melted cheese. It’s the ideal hearty meal for busy weekends!
Slow-cooker meals are our go-to in these cooler months. This casserole is perfect for a Saturday or Sunday evening around the house. It cooks up in around 2 hours with very little effort. Be prepared for your house to smell so good as it's cooking.
We've also been enjoying Slow Cooker Tinga De Res and Cowboy Soup which are super easy dump-and-go recipes that make cooking a breeze.
Why You'll Love This Slow Cooker Stuffed Pepper Casserole
- It makes a lot! If you have a big family, this is perfect for you.
- Leftovers taste just as delicious if not even better the next day.
- It's hearty, filling, and packed with protein.
Ingredient Notes and Substitutions
Ground Beef - We prefer 85/15 ground beef because it's not dry and maintains great flavor. Any ground beef you use will work. If you want to maximize flavor, try substituting the beef for sausage instead.
Long Grain White Rice - We prefer basmati because it separates as it cooks and isn't prone to be mushy. Jasmine rice also works well in this recipe.
Crushed Tomatoes - This recipe calls for 14.5 oz can of crushed tomatoes, however, this can be hard to find. I will opt for buying a 28 oz can and only using half. I use the other half in Butter Bean Curry or Chicken Curry with Almond Milk.
Cheddar Cheese - Sharp cheddar is our go-to because we love the big bold flavors it brings. Mozzarella is another great option for a more creamy and subtle flavor.
See the recipe card for full information on ingredients and quantities.
How It's Made Step by Step
Step 1. In a slow cooker add beef, rice, chicken broth, italian seasoning, diced tomatoes, crushed tomatoes, and Worcestershire. Cook on high for 1 hour.
Stir occasionally to ensure the rice cooks evenly.
Step 2. After 1 hour stir in the green bell peppers. Cook on high for a remaining hour or until the rice is fully cooked. Don’t forget to stir occasionally.
Step 3. After 2 hours of cooking time, top with cheddar cheese and cook on high for an additional 15 minutes or so or until the cheese has melted.
Step 4. Top with parsley and serve immediately.
Recipe Tips
We add the green bell peppers after 1 hour to maintain the color and to keep them cooked but slightly on the firmer side. If you prefer your bell peppers on the softer side add them in at the beginning.
When I say stirring occasionally is a MUST I mean it. I didn't do this the first time I made it and the rice on the bottom cooked a lot faster while the rice on top was still firm. The second time I stirred every 20-30 minutes or more and it was perfect.
Opt for easy cleanup and use a crock pot liner.
Common Questions
Keep in the refrigerator for up to 3-4 days. It can be kept in the freezer for up to 3 months but keep in mind the texture will change when thawed and reheated.
We love serving the hearty casserole with a light Beetroot Broccoli Salad or Roasted Carrots and Green Beans.
It's either overcooked or it wasn't stirred thoroughly. Toward the end of the 2 hours check the rice for doneness. Also, be sure to stir the rice to promote even cooking.
More Cozy Recipes You'll Love
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Crockpot Stuffed Pepper Casserole
Ingredients
- 1 lb cooked ground beef
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 package italian dressing seasoning
- 1 14.5 oz can italian style petite diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 1 tablespoon worcestershire
- 3 green bell peppers chopped
- 2 cups cheddar cheese
- Garnish with parsley
Instructions
- In a slow cooker add beef, rice, chicken broth, italian seasoning, diced tomatoes, crushed tomatoes, and worcestershire. Cook on high for 1 hour. Stir occasionally to promote even cooking of the rice.
- After 1 hour stir in the green bell peppers. Cook on high for a remaining hour or until the rice is fully cooked. Don’t forget to stir occasionally.
- After 2 hours of cook time, top with cheddar cheese and cook on high for an additional 15 minutes or so or until the cheese has melted. Top with parsley and serve immediately.
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