For a one pot meal that’s easy and healthy, look no further than this vegetarian Crock Pot stuffed peppers casserole. This deconstructed slow cooker dinner provides all of the delicious taste of stuffed peppers, like rice, beans, tomatoes, and cheese, without the hassle. It’s satisfying, low-maintenance, and veggie-loaded!
October is just around the corner, and you know what that means? Slow cooker season is here! I’ve always been a fan of slow cooker recipes for their easy preparation and clean-up, but I appreciate them even more these days as a mom to young kids. Plus, the way they make your home smell delicious for a few hours is an added bonus!
So as an ode to the beginning of autumn and the last remaining days of summer produce, I present you with a Crock Pot stuffed peppers casserole. You can use any bell peppers that you still have on hand but in a cozy, it’s-almost-fall kind of way.
Another great aspect of this recipe is that it’s customizable. Want to add ground beef to stretch the meal and feed more kids? Go for it. Don’t feel like measuring out the spices? Just use a jar of marinara with Italian seasonings instead. These are your deconstructed stuffed peppers, so do with them what you please!
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Ingredients and Substitutions
- Bell peppers: A lot of stuffed pepper recipes call for green peppers, but I like to use a variety of colors. Feel free to use whatever color(s) you like or have on hand! I think this recipe would also work with frozen bell pepper strips, like the kind Trader Joe’s sells.
- Onion: Use white, sweet, or red…whatever you have.
- Garlic: I like to use fresh garlic to add some good flavor to Crock Pot stuffed peppers casserole, but you can sub garlic powder (about 1 teaspoon) or even dried minced garlic if that’s what you like.
- Dried parsley, basil, oregano, cumin, and salt
- Tomato sauce: Use an 8-ounce jar of tomato sauce, preferably no salt added.
- Diced tomatoes: Use plain or fire-roasted. If you don’t want to measure out the spices listed above, consider swapping in a jar of marinara sauce that already has seasonings added (such as Rao’s marinara or tomato basil) in place of the can of tomato sauce, diced tomatoes, and dried parsley, basil, and oregano.
- Black beans: Sub kidney beans or another kind you like if desired.
- Vegetable broth: Use chicken or beef broth if that’s what’s in your fridge.
- Uncooked white basmati rice: Feel free to substitute another kind of long grain rice.
- Worcestershire sauce: Soy sauce also works as a sub. Use a gluten free version if necessary.
- Shredded Mexican cheese: Shredded cheddar, Jack, or another kind that melts well will work as a replacement.
- Possible additions: You can add cooked ground beef if desired. Just make sure your slow cooker is big enough to fit everything.
Instructions
The full recipe card for this Crock Pot stuffed peppers casserole is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
First, cook the peppers and onion in a little olive oil in a skillet (or in your slow cooker if it has a sauté function) until slightly softened. Then, combine all of the ingredients in the slow cooker. I use a 4.5-quart Crock Pot for reference. The liquid should cover all of the ingredients to start.
Cook on low for 4 to 6 hours or on high for 3 to 4 hours. I recommend stirring the casserole a few times throughout the cooking process so that the rice cooks evenly. Add the cheese and cook a little longer until melted, or just stir it in.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave in 1 minute intervals until warmed through. The rice will absorb liquid as it sits, so the texture may be mushier than it is when it’s initially made.
Similar Recipes
Love this Crock Pot stuffed peppers casserole? Here are a few other veggie-packed meals you may enjoy!
📖 Recipe
Crock Pot Stuffed Peppers Casserole
Equipment
- Slow cooker (at least 4.5 quart or larger)
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 bell peppers - seeded and cut into strips, about 6 cups
- 1 medium sweet onion - diced
- 3 cloves garlic - minced
- 1 14.5-ounce can diced tomatoes - with their juices
- 1 8-ounce can tomato sauce - no salt added or low sodium if desired
- 1 15-ounce can black beans - drained and rinsed
- 2 cups low sodium vegetable broth
- 1 cup uncooked white basmati rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup shredded Mexican cheese - more for serving or to taste
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the pepper strips, diced onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until softened. You can also do this step right in the slow cooker if you have one with a sauté function.
- Transfer the peppers, onion, and garlic to your slow cooker. Add the rest of the ingredients except for the cheese (diced tomatoes, tomato sauce, black beans, broth, rice, Worcestershire sauce, and seasonings). The ingredients will be covered in liquid to start.
- Cover and cook for 4 to 6 hours on low or 3 to 4 hours on high until the rice is tender. Stir a few times throughout the cooking process to promote even cooking of the rice.
- Sprinkle the cheese on top of the casserole and cook for 15 to 20 minutes longer until melted. You can also just stir in the cheese before serving if desired.
- Serve warm and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
- If desired, sub a jar (about 24 ounces) of marinara sauce in lieu of the diced tomatoes, plain tomato sauce, and parsley, basil, and oregano.
- I use a 4.5 quart Crock Pot. I recommend using a slow cooker that is at least this size or larger to ensure that all of the ingredients fit and to promote even cooking.
- The age of the slow cooker may impact cooking time. If you have an older one, everything may cook more slowly than in newer models.
- If you want to add ground beef, cook it first and add to the slow cooker at the same time as the rest of the ingredients.
- Serve with avocado, sour cream, cilantro, or tortilla strips.
- Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave in 1 minute intervals until warmed through.
Laura Mills
Great and easy recipe. I made it according to the recipe for a person who doesn’t like anything spicy (and I didn’t fudge on that). She loved it and now I’m going to make it again – with additional spicy heat! I love this website and have made many things on it. Thank you.
Lizzie Streit, MS, RDN
Hi Laura, this is so great to hear! I’m thrilled you enjoyed this recipe and others on my site. Thanks so much for your review.