Un Stuffed Bell Pepper Casserole Crock Pot
Transform your dinner routine with this hearty and flavorful Unstuffed Bell Pepper Casserole made effortlessly in the crock pot! Perfect for busy weeknights, this one-pot wonder brings all the comforting flavors of classic stuffed bell peppers but without the hassle of stuffing. Tender ground beef, vibrant bell peppers, and aromatic garlic and onion simmer together with long-grain rice in a savory blend of diced tomatoes, beef broth, and Italian spices. Topped with melty mozzarella cheese and garnished with fresh parsley, this dish is as satisfying as it is simple to prepare. With minimal prep and a hands-off cooking method, you’ll have a comforting, family-friendly meal ready to serve. It’s a perfect pairing with a crisp side salad or crusty bread. This crock pot casserole is a must-try for fans of easy comfort food!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium bell peppers (any color)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 0.75 cup uncooked long-grain white rice
- 14.5 ounces diced tomatoes (with juices)
- 15 ounces tomato sauce
- 1.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain any excess grease and transfer the cooked beef to the crock pot.
Chop the bell peppers and onion into small bite-sized pieces. Mince the garlic cloves. Add the vegetables and garlic to the crock pot.
Rinse the uncooked rice under cold water and drain well. Add the rice to the crock pot.
Add the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper to the crock pot. Stir everything until well combined.
Cover the crock pot with the lid and cook on low heat for 4 to 5 hours, or until the rice is tender and has absorbed most of the liquid.
About 15 minutes before serving, sprinkle the shredded mozzarella cheese on top of the casserole. Cover and let the cheese melt.
Serve hot, optionally garnished with chopped parsley. Pair with a side salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 6300 mg | 274% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 48.7 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1123 mg | 86% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3727 mg | 79% | |
*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.
