Candi's Stuffed Pepper Crock Pot Casserole

Experience comfort food at its finest with Candi's Stuffed Pepper Crock Pot Casserole, a hearty and flavorful twist on classic stuffed peppers made effortlessly in the slow cooker. This recipe combines tender bell peppers filled to the brim with a savory mixture of seasoned ground beef, fluffy rice, melted cheddar cheese, and rich tomato sauce. Infused with bold Italian seasoning, smoky paprika, and the comforting aroma of garlic, this dish is an absolute crowd-pleaser. Its slow-cooked magic ensures melt-in-your-mouth peppers and perfectly melded flavors with minimal prep work. Perfect for busy weeknights or casual entertaining, this stuffed pepper casserole is easy to customize and ideal for feeding a hungry family. Serve it hot and optionally garnish with fresh parsley for a beautiful and delicious finishing touch!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef
• 2 cups white or brown rice (cooked)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 14.5 oz can diced tomatoes (with juice)
• 1 8 oz can tomato sauce
• 2 cups shredded cheddar cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup beef broth
• 1 tablespoon olive oil

Directions

Step 1

Slice off the tops of the bell peppers, remove the seeds, and dice the tops; set aside the diced tops.

Step 2

In a large skillet over medium heat, add the olive oil and sauté the diced bell pepper tops, onion, and garlic until softened, about 3-4 minutes.

Step 3

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.

Step 4

Stir in the cooked rice, diced tomatoes (with juice), 1 cup of shredded cheddar cheese, Italian seasoning, paprika, salt, and black pepper. Mix until well combined.

Step 5

Spray the inside of your crock pot with non-stick cooking spray or lightly grease it with olive oil.

Step 6

Spread a thin layer of tomato sauce on the bottom of the crock pot.

Step 7

Arrange the hollowed-out bell peppers upright in the crock pot. Spoon the beef and rice mixture into each bell pepper, packing it tightly.

Step 8

If there is leftover beef and rice mixture, spread it around the base of the peppers inside the crock pot.

Step 9

Pour the beef broth and remaining tomato sauce evenly over the stuffed peppers.

Step 10

Cover the crock pot with a lid and cook on low for 4-6 hours, or until the peppers are tender.

Step 11

During the last 30 minutes of cooking, sprinkle the remaining 1 cup of shredded cheddar cheese on top of the peppers, then cover and continue to cook until the cheese is melted.

Step 12

Serve hot, garnished with fresh parsley (optional) for extra flavor.

Nutrition Facts

Serving size	(2780.9g)

Amount per serving	% Daily Value*
Calories	3019.7

Total Fat 175.5g	0%
Saturated Fat 84.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 563.3mg	0%
Sodium 4920.4mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 28.4g	0%
Total Sugars 56.9g
Protein 161.1g	0%

Vitamin D 0IU	0%
Calcium 1908.1mg	0%
Iron 15.1mg	0%
Potassium 4030.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 21.0%

Carbs: 27.5%