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Get the great taste of stuffed peppers without the fuss by making this easy casserole in your slow cooker. Think of this casserole as stuffed peppers, deconstructed or “Unstuffed Pepper Casserole” would also be an appropriate name.
Just toss the ingredients into the crockpot; beef, cauliflower rice (fresh or frozen), peppers, onions, garlic, canned tomatoes, and seasonings. Cover and cook on high for 2-4 hours or on low for 5-7 hours. I did not brown the ground beef first as I was using really lean meat. If you are using fattier meat you may want to brown it first so you can drain off the fat. It is up to you if you want to brown the meat first or not. If you brown the beef first you can cut about 30 mins – 1 hour off the cooking time.
When it’s done just scoop it into a bowl and sprinkle on some shredded cheese.
To turn this into Stuffed Pepper Soup, omit the beef bouillon and add 4 cups of beef broth.
If you’re not watching your carb intake you can definitely use pre-cooked regular rice instead of cauliflower rice.
Low Carb Slow Cooker Stuffed Pepper Casserole
- 1 pound ground beef
- 2 cups cauliflower rice
- 3 each bell peppers, chopped
- 1 small onion, chopped
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- 2 cans diced tomatoes; undrained
- 1 tsp beef bouillon powder
- 1½ tsp Worcestershire sauce
- salt and pepper to taste
- shredded cheese - for topping
- Add all ingredients except cheese to a large crockpot. Stir and cover, cook on high for 2-4 hours or on low for 5-7.
- Sprinkle with shredded cheese before serving.