Of all the things, my kids LOVE it when I make Stuffed Peppers for dinner. This simple meal is one of their favorites. I have found a way to make it even easier to throw together and the flavor is out of this world! Hello, Crockpot Stuffed Pepper Casserole. You could be my new best friend.
I tossed the ingredients into the crockpot; beef, rice, peppers, onions, canned tomatoes, broth, and seasonings. I covered and cooked it on low for 4 hours. I did use frozen ground beef for this and it turned out great! You can brown the beef first and cut about 30 mins – 1 hour off the cooking time and your beef will have a deeper brown appearance. Since the beef I used was 90/10, I wasn’t concerned about the fat content. So I just tossed it in there the way it was. When you make this dish it is totally up to you if you brown or not first. This Crockpot Stuffed Pepper Casserole will taste amazing either way.
When it was done I scooped it into a bowl and topped it with some shredded mozzarella cheese and chopped fresh parsley! Talk about a meal that is full of flavor! Serve it with some garlic bread and enjoy!
This recipe is one of several that is included in the 10 Crockpot Ground Beef Freezer Recipes in 1 Hour. To learn more and to download your copy visit the Moms With Crockpots Store.
Crockpot Stuffed Pepper Casserole
Print Pin RateIngredients
- 2 lbs Ground Beef
- 1 medium onion; chopped
- 1 large bell pepper; chopped
- 1 cup rice; uncooked
- 2 cups chicken broth
- 1 14.5 oz can diced tomatoes; undrained
- 1 tsp garlic salt
- 1 tsp paprika
- 1/4 tsp pepper
- 1 cup cheddar cheese; shredded
- 1 tbsp fresh parsley; choppedsour cream (optional)
Instructions
- In a large 6 qt crockpot add the beef, onion, peppers, rice, tomatoes, chicken broth and seasonings. Stir and cover cook on high for 4 hours or low for 6-8 hours.
- Sprinkle with cheese and fresh parsley before serving.
- Top with sour cream if desired.
Notes
- Omit cheese and sour cream
- Naturally gluten free make sure the chicken broth you use is gluten free
Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.
Meghan Buchman
June 5, 2017 at 1:53 pmI know what’s goin on the menu this week!
Lisa
June 10, 2017 at 7:02 pmReally wanted to love this, but after 6 hrs on high, the peppers are mushy and not all the rice
Is cooked. Followed the recipie so not sure what the problem is. I will probably be making it into a soup or chili. The flavors are really great, just cannot stand the crunchy partially cooked grains of rice. Would give it a Higher rating if the rice cook through and consistently.
Amanda
June 11, 2017 at 2:32 pmLisa,
The recipe calls for only 4 hours on high. After 6 hours the peppers would be a bit mushy. I am going to guess you lifted the lid a few times during cooking to check on the casserole. When you do that you release the heat and the steam that are needed to cook the rice. When you are cooking with a crockpot the rule of thumb is don’t peek. Sorry, that this one didn’t turn out for you.