Easy recipe for 5-Step Crockpot Stuffed Pepper Casserole
Craving an easy weeknight meal? Make this simple Crockpot Stuffed Pepper Casserole—a healthy, one-pot slow cooker dinner. Discover how
Ingredients
- 1.5 lbs lean ground beef or ground turkey
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 cup uncooked white rice rinsed
- 1 can (28 oz) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 1 cup beef broth low sodium
- 1 tsp Italian seasoning
- 0.5 tsp Worcestershire sauce
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 3 large bell peppers any color, cored and chopped into 1-inch pieces
- 1.5 cups shredded cheddar cheese or mozzarella
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Brown the meat. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or turkey) and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add chopped onion and minced garlic to the skillet and cook for 3-5 minutes more, or until the onion softens and becomes translucent.
- Step 2: Combine the filling. Transfer the cooked meat and onion mixture to a large mixing bowl. Stir in the rinsed uncooked white rice, undrained diced tomatoes, tomato sauce, beef broth, Italian seasoning, Worcestershire sauce, salt, and black pepper. Mix everything thoroughly until well combined.
- Step 3: Prepare the peppers. Core and chop the bell peppers into approximately 1-inch pieces. You can use a mix of colors (red, green, yellow, orange) for a vibrant casserole. No need to pre-cook the peppers as they will soften in the slow cooker.
- Step 4: Layer in the slow cooker. Lightly grease the inside of a 6-quart slow cooker. Spread half of the chopped bell peppers evenly on the bottom. Top with half of the meat and rice mixture. Sprinkle with half of the shredded cheese. Repeat the layers with the remaining bell peppers, meat mixture, and finally, the rest of the shredded cheese.
- Step 5: Slow cook. Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the rice is tender, the bell peppers are soft, and the cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired.
Notes
For an extra kick, add a pinch of red pepper flakes to the meat mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This casserole also freezes well for up to 2-3 months.
