Best 8 Candis Stuffed Pepper Crock Pot Casserole Recipes

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**Candied Stuffed Pepper Crock Pot Casserole: A Culinary Symphony of Sweet and Savory Flavors**

Prepare to tantalize your taste buds with the delectable Candied Stuffed Pepper Crock Pot Casserole, a culinary masterpiece that seamlessly blends sweet and savory flavors into a harmonious symphony of taste. This hearty casserole boasts a medley of tender bell peppers stuffed with a flavorful blend of rice, ground beef, and a touch of zesty spices, all enveloped in a luscious tomato sauce infused with the irresistible sweetness of candied jalapeños. Every bite offers a perfect balance of sweet and savory, with a hint of spice that lingers on the palate. And with the convenience of slow cooking in a crock pot, this dish practically cooks itself, making it an ideal choice for busy weeknights or casual gatherings. So, let's embark on a culinary journey and explore the delightful recipes within this article, promising an explosion of flavors that will leave you craving for more.

Here are our top 8 tried and tested recipes!

CROCKPOT STUFFED PEPPER CASSEROLE



Crockpot Stuffed Pepper Casserole image

Provided by Amanda Carlisle - MomsWithCrockpots.com

Categories     dinner

Time 4h10m

Number Of Ingredients 11

2 lbs Ground Beef
1 medium onion; chopped
1 large bell pepper; chopped
1 cup rice; uncooked
2 cups chicken broth
1 14.5 oz can diced tomatoes; undrained
1 tsp garlic salt
1 tsp paprika
1/4 tsp pepper
1 cup cheddar cheese; shredded
1 tablespoons fresh parsley; choppedsour cream (optional)

Steps:

  • In a large 6 qt crockpot add the beef, onion, peppers, rice, tomatoes, chicken broth and seasonings. Stir and cover cook on high for 4 hours or low for 6-8 hours.
  • Sprinkle with cheese and fresh parsley before serving.
  • Top with sour cream if desired.

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.

Provided by Food Network Kitchen

Time 3h30m

Yield 5 servings

Number Of Ingredients 12

5 large red, orange or yellow bell peppers
1 pound 90-percent lean ground beef
One 14.5-ounce can fire-roasted diced tomatoes
2 cups shredded pepper jack cheese (from one 8-ounce block)
1 cup cooked medium-grain white rice
4 cloves garlic, minced
4 scallions, thinly sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
Sour cream, for serving

Steps:

  • Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  • Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  • Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )



Un-Stuffed Bell Pepper Casserole ( Crock Pot ) image

Easy to pack for lunches. I make a batch ahead of time, freeze them into servings, then take one to work for a good home-made lunch.

Provided by Pa. Hiker

Categories     One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large onion, chopped
3 large green peppers, chopped
3 garlic cloves, chopped
1 lb hot sausage
1 lb sweet sausage
32 ounces stewed tomatoes or 32 ounces diced tomatoes
32 ounces tomato sauce
1 cup uncooked long-grain white rice
4 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cups sharp cheddar cheese, shredded

Steps:

  • Brown sausage then place in slow cooker.
  • Add remaining ingredients, except for the cheese.
  • Cook, covered, 3 hours on high, or 6 hours on low.
  • Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

SLOW COOKER STUFFED PEPPERS



Slow Cooker Stuffed Peppers image

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Provided by Cooper4

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6 green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h5m

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 pound ground turkey (or ground chicken or lean ground beef)
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic (minced (about 1 tablespoon))
12 ounces frozen chopped spinach (thawed with as much water squeezed out as possible)
1 red bell pepper (cored and diced)
1 green bell peppers (cored and diced)
2 cups water
1 can 15-ounces fire roasted diced tomatoes in their juices
1 8-ounce can no salt added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice (rinsed and drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese (use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar)
For serving: chopped fresh cilantro or parsley; Greek yogurt

Steps:

  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
  • Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
  • Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
  • Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 263 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 5 g, Sugar 6 g

CANDI'S STUFFED PEPPER CROCK POT CASSEROLE



Candi's Stuffed Pepper Crock Pot Casserole image

My boyfriend's mom made a variation of this recipe in the oven, but it was missing something... I added some sausage and some Frank's Red Hot and that was just the ticket to add some kick to the recipe! Preparing it in the Crock Pot slowly, allowed the peppers to cook fully, and really allowed all the flavors to soak into one another. (Also allows those of us who work outside the home, to prepare the meal ahead of time and cook it all day on warm!)

Provided by Candi Kinn

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

4 green bell peppers
1 tablespoon extra virgin olive oil
1 white onion
1 lb bulk sausage
1 lb ground beef
1/4 teaspoon garlic powder
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon pepper
1 1/2 cups Minute Rice
1 1/2 cups water
10 1/2 ounces tomato soup
8 ounces tomato sauce
1 1/2 tablespoons Frank's red hot sauce
1/4 teaspoon italian seasoning
4 ounces Velveeta cheese (optional)

Steps:

  • Saute onions in extra virgin olive oil.
  • Brown sausage and ground beef with sauteed onions, and add garlic powder, seasoned salt, and pepper to browning meat.
  • Chop up 4 green bell peppers. Make chunks approximately 1/2 inch to 3/4 inch.
  • Prepare Minute Rice according to package (boil 1 1/2 cup water, add 1 1/2 cup rice).
  • Once rice is cooked, add tomato soup, tomato sauce, Frank's Red Hot, and italian seasoning.
  • Combine meat, peppers, and rice mixture into Crock Pot.
  • Cook on warm in your Crock Pot for 2-3 hours. (Note - all of the ingredients are fully edible at this point. The longer you cook, the softer your peppers, and the mushier your rice.).
  • (Optional) Add the Velveeta cheese to the casserole 15-20 minutes before eating. Heat long enough to melt throughout.

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

Get the taste of stuffed peppers without the fuss by making this easy casserole.

Provided by By Corey Valley

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 lb ground beef (at least 90% lean)
2 cups diced bell peppers
1/2 cup diced yellow onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 cup uncooked white basmati rice
1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)

Steps:

  • In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
  • Add garlic. Cook and stir 1 minute longer.
  • Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
  • Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
  • Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Categories     Entree

Time 5h15m

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

Steps:

  • Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
  • Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
  • Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g

Tips:

  • Use a variety of bell peppers. Different colored bell peppers will add visual appeal and a range of flavors to your casserole. Choose from green, red, yellow, and orange peppers.
  • Sauté the vegetables before adding them to the casserole. This will help to enhance their flavor and texture.
  • Use a flavorful sauce. The sauce is what will really bring your casserole together. Choose a sauce that you enjoy and that will complement the other ingredients in the dish.
  • Don't overcook the casserole. The peppers should be tender but still have a slight crunch to them. Overcooking will make them mushy.
  • Serve the casserole with your favorite toppings. Some popular options include shredded cheese, sour cream, and salsa.

Conclusion:

Candied stuffed pepper crock pot casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try!

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