Dinner

Crockpot Stuffed Pepper Casserole Recipe

Bylina moretti January 21, 2026January 21, 2026

Introduction

This Crockpot Stuffed Pepper Casserole is a comforting and easy one-pot meal that combines all the flavors of classic stuffed peppers without the hassle. Perfect for busy days, it slowly simmers to tender perfection and finishes with a delicious melted cheese topping.

Two white bowls filled with a layered stir of ground meat, rice, and diced vegetables. The mix has colors of brown from meat, white from rice, and pops of red and green from pieces of bell peppers and tomatoes, all topped with a sprinkle of fresh green herbs. The bowls sit on a wooden table next to fresh red tomatoes and a light green cloth napkin, with a white marbled texture in the background along with a blurred white pot of green leafy plants and wooden pepper grinders. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (browned and drained)
1 small onion (diced)
2 bell peppers (diced)
1 cup uncooked long-grain rice
1 15-ounce can diced tomatoes
1½ cups beef broth
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded mozzarella cheese

Instructions

Step 1: Add the browned and drained ground beef, diced onion, diced bell peppers, uncooked rice, diced tomatoes, beef broth, Italian seasoning, salt, and black pepper into the slow cooker.
Step 2: Cover and cook on low for 6 to 7 hours, or until the rice is tender and the flavors have melded.
Step 3: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover again and cook for another 20 to 30 minutes, until the cheese is melted and bubbly.
Step 4: Give the casserole a light stir to combine the cheese slightly, then serve warm.

Tips & Variations

For added flavor, try mixing in some chopped garlic or substituting ground turkey instead of beef.
You can use different types of cheese like cheddar or pepper jack for a twist.
If you prefer a bit of spice, add a pinch of crushed red pepper flakes to the slow cooker.
To make it vegetarian, replace the beef broth with vegetable broth and use beans or lentils instead of ground meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Two white bowls filled with a colorful mixed dish that includes layers of green bell peppers, bright orange and red bell peppers, cooked rice, ground meat, and small bits of herbs like parsley. The mixture looks soft and slightly moist with a varied texture from the vegetables and meat. The bowls sit on a wooden table with fresh red tomatoes and a green kitchen towel nearby. In the blurred background, there is a white marbled surface with a white pot holding green leafy plants and two wooden spice grinders. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice for this recipe?

Instant rice is not recommended as it can become mushy after cooking for several hours in a slow cooker. Stick to uncooked long-grain rice for the best texture.