Description
A heartwarming stuffed pepper casserole cooked in a crockpot, perfect for fall and winter meals.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 3 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth (or chicken broth)
- 1 cup uncooked long-grain rice
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onions are translucent. Drain any excess grease.
- Transfer the cooked beef and onions to your crockpot and spread them evenly across the bottom.
- Add the chopped bell peppers, minced garlic, diced tomatoes, tomato sauce, broth, uncooked rice, Italian seasoning, salt, and black pepper. Stir them all together.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the rice is tender and the liquid is absorbed.
- Approximately 15 minutes before serving, sprinkle shredded mozzarella cheese over the top and allow it to melt.
- Garnish with freshly chopped parsley before serving warm.
Notes
For a spicier version, consider adding diced jalapeños. If the casserole is too thick before serving, add a splash of broth to maintain a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg