Crock Pot Stuffed Peppers Casserole

A scoop of unstuffed bell pepper casserole on a white plate.

"Un"stuffed bell peppers made in the slow cooker are ideal for a hassle-free meal that the whole family will love! This vegetarian recipe is made with nutritious ingredients and full of flavor

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings 1.5 cup servings

Calories 349kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition