Description
A hearty and cozy stuffed pepper casserole that’s easy to prepare, packed with flavor, and perfect for busy weeknights.
Ingredients
Scale
- 3 bell peppers (mixed colors)
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 cup long-grain white rice
- 2 cups beef broth (or chicken/veggie)
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 2 cups shredded cheese (cheddar or Monterey Jack)
Instructions
- Brown the ground beef in a skillet over medium heat. Add garlic and onion; stir until the onion is barely soft.
- Transfer the mixture to a slow cooker. Add chopped bell pepper, canned tomatoes (with juice), rice, broth, Worcestershire sauce, and brown sugar.
- Stir everything together and cover the slow cooker. Set to low for 5 hours or high for 2.5 hours.
- Check halfway through; add more water or broth if needed.
- Once rice is cooked and peppers are tender, add shredded cheese, cover until melted.
Notes
Feel free to swap ingredients to suit your preferences, like using spicy sausage or substituting the rice with quinoa. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg