Crockpot Stuffed Pepper Casserole

unstuffed pepper casserole in a white plate

5 from 11 votes

Crockpot Stuffed Pepper Casserole

You'll love this easy Slow Cooker Stuffed Pepper Casserole Recipe for how delicious, simple and quick it is to make. From preparation to serving, this dump and go dinner is nearly hands-off and makes a great one-pot meal for busy and lazy days alike.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American, Middle Eastern

Diet: Low Lactose

Keyword: crock pot stuffed pepper casserole, middle eastern stuffed pepper casserole, slow cooker stuffed pepper casserole, slow cooker stuffed pepper casserole easy

Servings:

Calories: 295kcal

Author: Kristina Tipps

Equipment

slow cooker

Ingredients

1 lb ground beef or ground lamb
1 cup parboiled white rice uncooked
1 tablespoon allspice
3 large green bell peppers chopped
1 cup crushed tomatoes or
2 cups water
3 cups plain tomato sauce
3 tablespoon pomegranate molasses
6 cloves garlic minced
3 tablespoon dried mint
2 teaspoon salt
½ teaspoon black pepper

Instructions

Combine the ground beef or lamb, parboiled rice and allspice in the slow cooker. Mix well. Add chopped bell peppers.
In a large mixing bowl, combine the water, crushed tomatoes, tomato sauce, pomegranate molasses, minced garlic, dried mint leaves, salt and pepper. Stir well and pour over the rice, meat and pepper mixture. Push down the ingredients to submerge them into the sauce as much as possible.
Cover and set the slow cooker to low for 3 hours.
When done, remove the casserole immediately to a serving dish or storage container to avoid overcooking the rice. Serve warm with pita bread and hummus.

Notes

Pomegranate molasses gives the sauce a subtly sweet taste. You can make it homemade or find it in the ethnic food section of grocery stores. If it isn't readily available near you, it can be found online.

Tip 1: For crispier peppers, cut them into large pieces. For softer peppers, dice them into small pieces.

Tip 2: If you like to sear the meat before slow cooking, you can combine it with the rice and allspice, then sear over medium heat for a few minutes before adding to the crockpot in step 1.

Storing: Crockpot stuffed pepper casserole should be stored in an airtight container in the refrigerator for up to 7 days. It can be frozen for up to 6 months and thawed in the fridge overnight. Reheat in the microwave, oven, or on the stovetop until warmed through.

Nutrition