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This Crock Pot Stuffed Pepper Casserole is an easy slow cooker dinner made with ground beef, rice, tomatoes, seasoning, bell peppers, and melty cheese.A Slow Cooker Casserole RecipeI love stuffed peppers but sometimes I just dont feel like making the filling and stuffing them. Its not hard, just a bit time consuming, right? It saves a little prep time and is still just as delicious as regular, classic stuffed peppers. It has all those flavors you love but in a family-favorite casserole!Frequently Asked Questions:What if my rice isnt done after cooking? First question to ask is, are you opening the lid? If youre opening the lid to constantly check on the food or stir, youre releasing the steam that helps cook the rice. Leave the lid alone and resist the temptation to check on it. Unless a recipe says to stir halfway through, slow cookers need that lid on. The whole point is to get it started then leave it to cook, so if you keep lifting a lid to look, you are making things worse.Also, letting the dish rest after cooking gives the rice a bit of extra time to soak up the liquid. If the rice is still firm at the end of the cooking time, add about a half cup of water or broth, gently stir, cover, and cook for another 30-45 minutes until the rice is tender.I cannot express enough how difficult it is to give times for slow cooker recipes these days because there are so many types now. When I first started this recipe site, there was one kind (just in two different shapes; round and oval) They all had ceramic inserts and had four settings max (low, high, keep warm and off.) It was much easier to give cooking times because they were standardized. Now, there are a million different shapes and kinds and different material inserts. Some have 30 different functions. There is just no way to give cooking times for ALL of these slow cookers. You just need to know YOUR particular slow cooker. Does it cook quickly? Does it run hot? That is why you see a range of cooking times nowadays for slow cooker recipes. We do our best based on the one we use to test a recipe but you may have to adjust based on your appliance. What to serve with Crock Pot Stuffed Pepper Casserole? This is truly a whole meal in itself, as most casseroles are. But, you can serve your favorite steamed vegetable or a salad with your favorite dressing. Can I use instant rice instead? If you prefer the casserole to be more saucy, you can use instant rice instead of long grain rice since it will soak up less of the broth (keep all other ingredients the same) or you can add a small (8 ounce) can of tomato sauce to the mix as well. I think the one that has basil, garlic and oregano in it would be a great addition too. Can I make this in the oven instead? Sure. Id just make my Stuffed Pepper Casserole recipe instead. Its already been tested for the oven. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often get even better the next day as everything continues to meld together. Reheat individual portions in the microwave or warm it on the stovetop over low heat. If it seems a little thick, add a splash of broth or water to loosen it up while reheating. Ingredients Needed: (See Recipe Card Below For The Full Recipe)ground beef you can swap ground beef out for ground pork, ground chicken, or ground turkey. Additionally, this would be good with cooked and crumbled Italian sausage too.small yellow onion for a fun twist, try using a diced shallot.garlic I prefer freshly minced garlic. Its going to give you the best flavor but if you love the jarred stuff, then go for it.bell peppers you can use any color of diced bell peppers. When dicing your peppers, try to dice them evenly so they cook up similarly and give the best, most uniform texture. You can use any color bell peppers you like. Green peppers have a stronger flavor, while red, yellow, and orange peppers are milder and slightly sweeter.uncooked long-grain rice you could use brown rice instead of a long grain rice, but know that it will need more cooking liquid and more cooking time. I have not tested this with born rice so I cant give you proper adjustments to do that.diced tomatoes you can certainly use low or no salt variations of diced tomatoes. A can of fire roasted diced tomatoes can bring some more flavor. If you like smaller tomatoes, you can use petite diced tomatoes instead. Also, the tomatoes with basil, garlic and oregano added in would be yummy for a bit more flavor.beef broth as always, you can use low or no salt beef broth if necessary. You can always add salt in but you cant take it out.Italian seasoningshredded mozzarella cheese if you want an alternative, you can use some shredded cheddar cheese instead of the mozzarella. I think both work well here. (garlic not pictured)How To Make Crock Pot Stuffed Pepper CasseroleIn a skillet, add the ground beef (and diced onion if you like them very soft). Cook and crumble until fully cooked. Drain excess grease.To a 5-6 quart slow cooker, add the cooked beef and onions, bell peppers, rice, diced tomatoes, broth, Italian seasoning, salt, and pepper. Give it a stir. Cover and cook on low for 67 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 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 shredded cheese evenly over the top. Cover and allow the cheese to melt fully (usually about 10-20 minutes.) Stir gently then serve.Craving More Recipes?Crock Pot Stuffed Pepper SoupStuffed Pepper Casserole (oven version)Stuffed Pepper SoupCrock Pot Beef and Rice Burrito BowlInstant Pot Stuffed Peppers PrintCrock Pot Stuffed Pepper CasseroleEverything you love about stuffed peppers in casserole form and made in the slow cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 7 hours hoursTotal Time 7 hours hours 15 minutes minutesServings 6Calories 424kcalAuthor Brandie SkibinskiIngredients1 pound ground beef1 small yellow onion, diced3 garlic cloves, minced2 bell peppers, diced (can use any color)1 cup uncooked long-grain rice15 ounce can diced tomatoes with basil, garlic and oregano (low or no salt can be used)1 cups beef broth (low or no salt can be used)1 teaspoon Italian seasoning (more, to taste) teaspoon salt (optional, see notes below) teaspoon black pepper1 cups shredded mozzarella cheese (or cheddar cheese)InstructionsIn 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, teaspoon salt, and teaspoon black pepper. Give it a stir. Cover and cook on low for 67 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 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 1 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. NotesPlease refer to my FAQs (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 cant take it out once it is in there.NutritionCalories: 424kcal | Carbohydrates: 33g | Protein: 23g | Fat: 22g | Sodium: 749mg | Fiber: 2g | Sugar: 4g

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