Crock Pot Stuffed Peppers Stephanie Odea Recipes

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SLOW COOKER "INSIDE OUT" STUFFED PEPPERS



Slow Cooker

This is a recipe from my mother's Rival Crock Pot recipe book from the 70's. I had in mind to make a "quick stuffed pepper" recipe because the quick stuffed cabbage recipe was such a hit. I hate all the tedium of making meat balls and then stuffing something... but I LOVE the flavor of the green peppers, beef and rice in that...

Provided by Marcia McCance

Categories     Beef

Number Of Ingredients 10

1 1/2 c raw long grain rice (can use uncooked short grain, or whatever, but not instant rice)
1/2 c olive oil, or butter
1 can(s) 15 oz tomato sauce
1 1/2 c water (for the rice)
1 medium onion, chopped
3 or 4 large green bell peppers, cut in strips (for more green pepper flavor)
1 1/2 tsp salt
2 lb hamburger, or sausage, fried and drained
TIME SAVING ALTERNATIVE:
1 pkg 2 lb frozen meat balls (plain or italian flavor)

Steps:

  • 1. Saute the raw rice in the oil or butter until it is golden brown. Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
  • 2. Place in slow cooker with all remaining ingredients. Stir well.
  • 3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
  • 4. NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.

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

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.

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

CROCK POT STUFFED PEPPERS-STEPHANIE O'DEA



Crock Pot Stuffed Peppers-Stephanie O'dea image

this is so easy and the end results are so delicious. the peppers are almost roasted in the slow cooking process and the meat is flavorful and not at all "hard", more like a fluffy meatball. I have a 6 quart oval slow cooker and 6 peppers fit in perfectly,

Provided by mandabears

Categories     Low Cholesterol

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 cup cooked rice, I used a Uncle Ben's Ready Rice 8 . 8 ounce package
14 1/2 ounces fire roasted diced tomatoes, the recipe calls for flavored tomatoes
1 teaspoon Worcestershire sauce, recipe call for gluten-free worcestershire sauce
2 tablespoons ketchup
1 teaspoon ground black pepper
1/3 cup water
6 bell peppers, I used green, yellow, red, orange

Steps:

  • In a large bowl mix the ground beef, rice, tomatoes, worcestershire sauce, ketchup and pepper together.
  • Wash and clean out the peppers.
  • Save the tops of the peppers.
  • Stuff each pepper with a good amount of the ground beef mixture.
  • Nestle the peppers into the crockpot and place the pepper lids on top of the stuffed peppers.
  • Pour 1/3 cup of water around the bases of the peppers.
  • Cook on low 6-8 hours.
  • I cooked mine for 8 hours and they were perfect.

Nutrition Facts : Calories 245.5, Fat 11.8, SaturatedFat 4.5, Cholesterol 51.4, Sodium 122.3, Carbohydrate 18.7, Fiber 3, Sugar 5.9, Protein 16.5

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