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.
Instant Rice - Regular rice can take a long time to cook, and it can cook unevenly if it's not stirred constantly. To me, this defeats the point of it being easy and hands-free.
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, chicken broth, bell peppers, italian seasoning, diced tomatoes, crushed tomatoes, and Worcestershire. Cook on high for 2-3 hours or low for 4-5.
Step 2. Add the rice in the last 25-30 minutes of cooking. Cover and cook on high until the rice is tender. Add more chicken broth if needed.
Step 3. Add cheese over the top. Cook and let it melt for about 5-10 minutes on high before serving.
Step 4. Top with parsley and serve immediately.
Recipe Tips
We sometimes 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.
Opt for easy cleanup and use a crock pot liner.
Common Questions
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Crockpot Stuffed Pepper Casserole
Ingredients
- 1 lb cooked ground beef
- 1 ½ cups chicken broth
- 1 package italian dressing seasoning mix about 2 tablespoons
- 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
- 1 cup uncooked instant white rice like minute rice
- 1 ½ cups cheddar cheese
- Garnish with parsley
Instructions
- In a slow cooker add beef, chicken broth, italian seasoning, diced tomatoes, crushed tomatoes, and worcestershire. Cook on low for 3-4 hours or on high for 2-3 hours or until the peppers are tender.
- In the last 25-30 minutes of cook time stir in the instant rice. Cover and cook on high until the rice is tender and most of the liquid has been absorbed.
- Sprinkle cheese over the top. Cover and let it melt about 5-10 minutes before serving. Top with parsley and serve immediately.
Jasmine says
It was amazing the first time I made it, my husband and I ate it all ourselves! Looking forward to making it again for a group of friends next week.
Kate says
So glad you both liked it!
Matt says
Taste was terrific, but needed more rice and to cook longer. I’d say 1.5 cups rice and 6-8 hours on low. Green peppers were still crisp but the temperature just wasn’t there.