Crock Pot Stuffed Pepper Casserole

Everything you love about stuffed peppers in casserole form and made in the slow cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 424kcal

1 pound ground beef
1 small yellow onion, diced
3 garlic cloves, minced
2 bell peppers, diced (can use any color)
1 cup uncooked long-grain rice
15 ounce can diced tomatoes with basil, garlic and oregano (low or no salt can be used)
1 ½ cups beef broth (low or no salt can be used)
1 teaspoon Italian seasoning (more, to taste)
½ teaspoon salt (optional, see notes below)
¼ teaspoon black pepper
1½ cups shredded mozzarella cheese (or cheddar cheese)

In a skillet, add the 1 pound ground beef and 1 small yellow onion, diced. Cook and crumble until fully cooked. Then add in 3 garlic cloves, minced and cook just until fragrant. Drain excess grease.
To a 5-6 quart slow cooker, add the cooked beef and onions, 2 bell peppers, diced, 1 cup uncooked long-grain rice, 15 ounce can diced tomatoes with basil, garlic and oregano, 1 1/2 cups beef broth, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Give it a stir.
Cover and cook on low for 6–7 hours, or until rice is tender.
NOTE: If you find that your rice is still not fully cooked after the allotted time, pour in about ½ cup water or beef broth and gently stir it in. Cover and cook for an additional 30-45 minutes.
Once rice is fully cooked and tender, sprinkle 1½ cups shredded mozzarella cheese evenly over the top.
Cover and allow the cheese to melt fully (usually about 10-20 minutes.)
Stir gently then serve.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you have any concerns at all that this might be too salty for you, I would suggest low or no sodium options where possible. You can always add in salt (to taste) later but you can't take it out once it is in there.