Ingredients
Main Ingredients
- 1 pound Ground Beef (can substitute with beef shaved steak)
- 1 piece Green Bell Pepper (sliced, can vary with red or yellow peppers)
- 1 piece Onion (any variety like yellow or sweet onions)
- 3 cloves Garlic (minced fresh for best flavor)
- 2 cups Beef Broth (low-sodium versions can be used)
- 2 tablespoons Worcestershire Sauce (soy sauce is a good substitute)
- To taste Salt (adjust based on preference)
- To taste Black Pepper (adjust based on preference)
- 12 ounces Cheese Tortellini (fresh or frozen works)
- 1 cup Heavy Cream (can substitute with half-and-half)
- 8 ounces Shredded Mozzarella (can use a cheese blend)
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook and crumble the ground beef for about 7–10 minutes until it’s no longer pink. Carefully drain any excess grease to reduce fat content.
- Prepare the Slow Cooker: Transfer the browned ground beef to a 5-6 quart slow cooker. Add the sliced green bell pepper and onion evenly over the meat.
- Create the Sauce Mixture: In a mixing bowl, whisk together minced garlic, beef broth, Worcestershire sauce, salt, and black pepper until well combined. Pour this mixture evenly over the beef and vegetables in the slow cooker.
- Slow Cook Initial Mixture: Cover the slow cooker and set it on low heat for 3 hours to allow flavors to meld and vegetables to soften.
- Add Tortellini: After 3 hours, carefully stir in the thawed cheese tortellini into the slow cooker. Cover again and allow it to cook on low for an additional 30 to 60 minutes until the tortellini is tender.
- Incorporate Cream and Cheese: Stir in the heavy cream and half of the shredded mozzarella cheese to the slow cooker. Top with the remaining mozzarella, cover, and let the cheese melt for about 5 minutes before serving to achieve a creamy, cheesy finish.
Notes
- For a leaner option, use ground turkey or chicken instead of beef.
- Ensure tortellini is thawed before adding to the slow cooker for even cooking.
- Adjust salt and pepper to taste, especially if using low-sodium beef broth.
- Heavy cream can be replaced with half-and-half for a lighter dish, but the sauce will be slightly less rich.
- Using a cheese blend instead of mozzarella alone can add depth of flavor.
- This meal pairs well with a fresh green salad or garlic bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American