Slow Cooker Stuffed Pepper Casserole (Crockpot Recipe)

Crockpot Stuffed Pepper Casserole is a slow cooker meal made with ground beef, rice, bell peppers, tomatoes, and a savory broth. The hands-off cooking time makes it worth making when you want a filling dinner without standing over the stove. As it cooks, the garlic, beef, and Worcestershire sauce create a warm, savory smell, while the rice turns tender and the peppers soften. I like making this on busy days when dinner needs to take care of itself.

Why You’ll Love This Crockpot Stuffed Pepper Casserole

• Hands-off cooking: After browning the beef, the slow cooker does most of the work.
• Hearty ingredients: Ground beef and rice make this a filling main dish.
• One-pot cleanup: Everything comes together in the slow cooker after the beef is cooked.
• Flexible topping: Add cheese during the last 10 minutes if you want a melty finish.
• Simple pantry staples: The recipe uses familiar ingredients such as canned tomatoes, broth, rice, and bell peppers.

How to Make Crockpot Stuffed Pepper Casserole

Start by browning the ground beef in a skillet over medium heat, then drain any excess fat. Add the cooked beef, rice, chopped peppers, tomatoes, onion, garlic, broth, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything together, cover, and cook until the rice is tender and the peppers are soft. Add cheese during the last 10 minutes if desired, then serve the casserole warm.

Ingredients

• 1 pound ground beef
• 1 cup rice
• 4 bell peppers (chopped)
• 1 can diced tomatoes
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Cheese (optional, for topping)

Directions

1. In a skillet, brown the ground beef over medium heat.
2. Drain excess fat from the cooked beef.
3. Add the beef, rice, chopped bell peppers, diced tomatoes, chopped onion, minced garlic, beef broth, Worcestershire sauce, salt, and pepper to a slow cooker.
4. Stir well so the ingredients are evenly combined.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is cooked and the peppers are tender.
6. If desired, sprinkle cheese on top during the last 10 minutes of cooking.
7. Serve warm.

How to Serve Crockpot Stuffed Pepper Casserole

Serve this casserole in bowls with the cheese side up so each portion gets some of the tender peppers and rice. A simple green salad or steamed vegetables can add a fresh side without making the meal feel heavy.

You can also serve it with crusty bread to soak up the tomato and beef broth mixture. For a casual family dinner, set out extra cheese, salt, and pepper so everyone can adjust their bowl. This dish also works well for a busy weeknight because the slow cooker keeps the meal warm until serving time.

How to Store Crockpot Stuffed Pepper Casserole

Let the casserole cool before placing leftovers in airtight containers. Store it in the refrigerator and use it within 3 to 4 days. Keep the casserole chilled rather than leaving it at room temperature for a long time.

To reheat, warm individual portions in the microwave until heated through, stirring as needed. You can also reheat portions in a covered pan over low heat. Add a small splash of beef broth if the rice seems dry. Freezing is an option, but the texture of the rice and peppers may change after thawing.

Tips for Making Crockpot Stuffed Pepper Casserole

• Brown the ground beef before adding it to the slow cooker so you can drain excess fat first.
• Chop the bell peppers and onion into similar-sized pieces so they cook more evenly.
• Stir the rice into the other ingredients before cooking to help distribute it through the casserole.
• Use the beef broth as listed so the rice has liquid to cook in.
• Check for tender rice and peppers at the end of the cooking time, since slow cookers can vary.
• Add the cheese only during the last 10 minutes so it has time to melt without cooking for the entire meal.

Variations

• Ingredient swap: Use a different color combination of bell peppers, or replace some of the ground beef with another ground meat if desired.
• Add-in: Stir in extra chopped vegetables that cook well with the peppers, such as additional onion or another mild pepper.
• Different cooking method: For a stovetop option, cook the beef in a large pot, add the remaining ingredients, and cook until the rice is tender, checking the liquid as it cooks.

FAQs

Can I Make Crockpot Stuffed Pepper Casserole Ahead Of Time?

Yes, you can chop the peppers, onion, and garlic ahead of time and keep them refrigerated until you are ready to cook. You can also brown the beef in advance, cool it, and refrigerate it before adding it to the slow cooker.

Can I Use Brown Rice In This Casserole?

The recipe calls for 1 cup rice, but it does not specify a rice variety. Brown rice may need different cooking time and liquid than the rice used in the original recipe, so check the package directions and watch the casserole as it cooks.

Can I Double Crockpot Stuffed Pepper Casserole?

Doubling the recipe may require a larger slow cooker, and the ingredients should not be packed beyond the cooker’s safe capacity. The cooking time may also change, so check that the rice is cooked and the peppers are tender before serving.

How Do I Know When The Casserole Is Done?

The casserole is ready when the rice is cooked and the bell peppers are tender. If the rice is still firm, continue cooking and check it again before serving.

Can I Leave Out The Cheese?

Yes, the cheese is optional and can be left off. The casserole will still contain the ground beef, rice, vegetables, tomatoes, broth, and Worcestershire sauce.

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