This slow cooker 4-ingredient stuffed pepper casserole is my shortcut version of the classic Midwest stuffed peppers I grew up with. Instead of parboiling peppers and fussing with filling each one, we dice the peppers, scatter them in the slow cooker, then layer raw ground beef over the top with just two more pantry ingredients. A few hours later, everything melds into a cozy, old-fashioned favorite that tastes like it took all afternoon, even though the prep is mostly just chopping and layering.
Serve this casserole scooped into bowls over hot cooked rice, buttered egg noodles, or mashed potatoes to soak up the saucy juices. A simple green salad with a tangy vinaigrette or a side of steamed green beans balances the richness nicely. If you like a little extra comfort, add warm crusty bread or garlic toast and pass grated Parmesan or shredded mozzarella at the table for sprinkling on top.
Slow Cooker 4-Ingredient Stuffed Pepper CasseroleServings: 6
Ingredients
3 large green bell peppers, cored and diced (about 4 cups)
1 1/2 pounds lean ground beef (90% lean if possible)
2 cups jarred marinara or tomato sauce
1 cup uncooked long-grain white rice, rinsed
Directions
Lightly mist the inside of a 5- to 6-quart slow cooker with cooking spray to help prevent sticking and make cleanup easier.
Spread the diced green bell peppers evenly over the bottom of the slow cooker, creating a level bed of peppers. This will act as a flavorful base and keep the meat off the very bottom.
Sprinkle the rinsed, drained white rice evenly over the diced peppers in a thin layer, making sure it’s distributed as uniformly as possible so it cooks evenly in the steam and sauce.
Pour the marinara or tomato sauce over the rice and peppers, using the back of a spoon to gently nudge the sauce around so it seeps down into the rice and peppers without fully stirring the layers together.
Break the raw ground beef into small, loose clumps with your hands and layer them evenly over the saucy pepper and rice mixture, covering the surface in a fairly even layer but without packing the meat down. This loose layering helps the beef cook through and release juices that will season the casserole.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the rice is tender and the ground beef is fully cooked through (no pink remains and it reaches an internal temperature of 160°F). Avoid lifting the lid during the first few hours so the rice can steam properly.
Once cooked, gently stir the casserole from top to bottom to combine the layers into a homestyle mixture, breaking up any larger clumps of beef and making sure the peppers, rice, and sauce are evenly distributed.
Taste and season with salt and freshly ground black pepper to your liking. If the mixture seems thicker than you prefer, you can stir in a few tablespoons of hot water or extra warm sauce to loosen it slightly. Serve hot, with optional cheese or fresh herbs if you like.
Variations & Tips
For a slightly sweeter, more old-school flavor, swap one of the green bell peppers for a red or yellow pepper, or add a tablespoon of brown sugar to the sauce before layering. You can use ground turkey or chicken instead of beef; if you do, choose at least 93% lean so it doesn’t dry out and be sure it reaches 165°F internally. For a more tomato-forward casserole, increase the sauce to 2 1/2 cups and add a splash of water if the rice seems to be absorbing too quickly. If you enjoy cheese, scatter 1 to 1 1/2 cups shredded mozzarella or cheddar over the top during the last 15 minutes of cooking, cover, and let it melt into a gooey topping. To add gentle heat, stir 1/4 teaspoon crushed red pepper flakes into the sauce before adding it. Food safety tips: Always keep the ground beef refrigerated until you’re ready to assemble the casserole, and do not let raw meat sit at room temperature for extended periods while you prep. When layering the raw beef, wash your hands thoroughly with soap and hot water before and after handling, and clean any surfaces the raw meat touched. Use a meat thermometer if you’re unsure about doneness; the center of the casserole should reach at least 160°F for beef (or 165°F for poultry). Refrigerate leftovers within 2 hours of cooking and reheat until steaming hot before serving.
