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–+ servings
Cooked Slow Cooker Stuffed Pepper Casserole in a crockpot dish.
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5 from 1 vote

Slow Cooker Stuffed Pepper Casserole

Slow Cooker Stuffed Pepper Casserole is a perfect solution for busy days. A comfort meal and easy recipe perfect for busy weeknights and meal prep.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 357kcal
Author: Tammi

Ingredients

  • 2 tablespoons olive oil
  • 3 bell peppers chopped
  • 1 pound ground beef
  • 1 cup short grain white rice
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1½ cups chicken broth
  • 28 oz diced tomatoes
  • 1 tbsp Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup cheddar cheese
  • Fresh cilantro to garnish optional

Instructions

  • Grease the inside of your slow cooker with olive oil or non-stick cooking spray to prevent sticking.
  • Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the ground beef, breaking it up with a spatula, and cook until it's browned and no longer pink. Drain any excess fat.
  • Add chopped onions and minced garlic. Saute until they turn translucent and fragrant, about 2-3 minutes.
  • Transfer the cooked ground beef, onions, and garlic to the slow cooker. Add the uncooked rice, diced tomatoes with their juice, chicken broth, Italian seasoning, salt, and pepper. Give everything a good stir to combine evenly.
  • Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours. Cooking times may vary depending on your slow cooker, so keep an eye on it towards the end.
  • About 1 hour before serving, add the chopped peppers, and mix to combine.
  • Sprinkle the cheese on top of the casserole. Cover and cook for the last hour.
  • Spoon generous portions of the stuffed pepper casserole onto plates and garnish with fresh herbs if desired. 

Notes

Do not use instant rice or brown rice without adjusting cooking time and liquid.
Storage - Transfer the cooled leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. 
To Freeze - place cooled casserole in a freezer-safe container, and store in the freezer for up to 2-3 months.

Nutrition

Calories: 357kcal | Carbohydrates: 28g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 598mg | Potassium: 514mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1668IU | Vitamin C: 68mg | Calcium: 168mg | Iron: 3mg