Crockpot Vegetarian Stuffed Peppers Casserole

Savor the hearty Crockpot Vegetarian Stuffed Peppers Casserole, a healthy, flavorful dish packed with bell peppers, rice, beans, and spices. This easy, hands-off recipe delivers vibrant Mediterranean-inspired flavors, perfect for cozy weeknight dinners or meal prep, all made effortlessly in your slow cooker.

Why You’ll Love This Recipe

Crockpot Vegetarian Stuffed Peppers Casserole is a wholesome, crowd-pleasing dish that brings bold flavors with minimal effort. This vegetarian delight combines tender bell peppers, protein-packed beans, and savory rice in a rich tomato sauce, making it a nutritious and satisfying dinner option. Perfect for busy schedules, the slow cooker does all the work, infusing every bite with vibrant, Mediterranean-inspired goodness. It’s budget-friendly, great for meal prep, and highly customizable to suit various dietary preferences, ensuring everyone at the table enjoys a comforting, healthy meal that feels like a treat.

Recipe Tips and Tricks

• Precook Rice Slightly: Cook rice halfway to prevent it from becoming mushy during slow cooking.
• Chop Peppers Evenly: Dice bell peppers uniformly for consistent cooking and texture in the casserole.
• Layer Ingredients: Place peppers at the bottom of the slow cooker to soak up flavors.
• Check Liquid Levels: Ensure enough tomato sauce to keep the casserole moist but not watery.
• Add Cheese Late: Stir in or top with cheese in the last 30 minutes to avoid curdling.
• Taste and Adjust: Season to taste before serving, as slow cooking can mellow spices.

Yield: 8 Servings

Crockpot Vegetarian Stuffed Peppers Casserole

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Crockpot Vegetarian Stuffed Peppers Casserole, a healthy, hearty dish perfect for flavorful, easy weeknight dinners.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can tomato sauce
• 1 cup frozen corn, thawed
• 1 cup long-grain white rice, partially cooked
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 3 large bell peppers (mixed colors), diced
• Optional garnish: fresh cilantro, chopped

Instructions

1. Prep the Rice: Cook rice halfway (about 10 minutes) to ensure it holds up in the slow cooker.
2. Chop the Peppers: Dice bell peppers into bite-sized pieces for even cooking and vibrant color.
3. Sauté Aromatics: In a skillet, sauté onion and garlic with a drizzle of olive oil for 3-4 minutes until fragrant.
4. Mix Ingredients: In a large bowl, combine diced peppers, rice, black beans, corn, tomato sauce, cumin, oregano, salt, and pepper.
5. Grease the Slow Cooker: Lightly grease a 6-quart slow cooker to prevent sticking and ease cleanup.
6. Layer the Casserole: Spread the mixture evenly in the slow cooker, ensuring peppers are well-distributed.
7. Cook Low and Slow: Cover and cook on low for 4 hours or high for 2 hours, until peppers are tender.
8. Add Cheese: Sprinkle shredded cheddar over the top in the last 30 minutes, letting it melt into gooey goodness.
9. Check and Stir: Stir gently to combine flavors; check seasoning and adjust if needed.
10. Serve with Flair: Spoon into bowls, garnish with fresh cilantro, and enjoy this hearty, healthy casserole!

Notes

• Partially cooking rice prevents it from absorbing too much liquid and becoming mushy.
• For a saucier casserole, add an extra ½ cup tomato sauce or broth.
• Leftovers are great in wraps, tacos, or as a topping for baked potatoes.
• Use a slow cooker liner for even easier cleanup.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 184Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 736mgCarbohydrates 27gFiber 6gSugar 5gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Bell Peppers: Use a mix of red, yellow, and green for color and sweetness; fresh peppers are best.
• Rice: Long-grain white rice like jasmine works well; brown rice adds fiber but needs more liquid.
• Black Beans: Canned black beans add protein; rinse to reduce sodium.
• Tomato Sauce: Low-sodium tomato sauce forms a rich base; fire-roasted adds smoky depth.
• Onion and Garlic: Freshly diced onion and minced garlic provide savory flavor; pre-chopped saves time.
• Cheddar Cheese: Shredded cheddar melts smoothly; freshly grated avoids additives.
• Spices: Cumin and oregano deliver Mediterranean flair; adjust for desired intensity.
• Corn: Frozen or canned corn adds sweetness; drain canned corn to avoid excess liquid.

Variations and Substitutions

• Grain Swap: Use quinoa, farro, or cauliflower rice for a gluten-free or low-carb option.
• Bean Alternatives: Swap black beans for kidney beans, pinto beans, or lentils for variety.
• Spice Variations: Add chili powder or smoked paprika for a smoky or spicy kick.
• Vegan Option: Omit cheese or use vegan cheese for a fully plant-based dish.
• Protein Boost: Add crumbled tofu or tempeh for extra vegetarian protein.
• Vegetable Add-Ins: Include zucchini, mushrooms, or spinach for more veggie variety.
• Gluten-Free: Ensure tomato sauce and spices are gluten-free; rice is naturally gluten-free.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat in the microwave or oven.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Add a splash of broth or water when reheating to restore moisture.
• Meal Prep: Portion into containers for easy lunches or dinners throughout the week.

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