Crockpotstuffedpeppers Recipes

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MY OWN SLOW COOKER STUFFED BELL PEPPERS



My Own Slow Cooker Stuffed Bell Peppers image

I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007

Provided by Hajar Elizabeth

Categories     Peppers

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 green peppers
1 lb extra lean ground beef, I prefer 90% lean
3/4 cup long grain white rice, raw
1 onion, chopped
2 garlic cloves, minced
1 (14 ounce) can original stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1/2-3/4 cup chili sauce
1/2-1 teaspoon salt
1/2 teaspoon fresh black pepper

Steps:

  • Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
  • In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
  • Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
  • Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
  • Pour sauce over peppers.
  • Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

CROCK POT STUFFED GREEN BELL PEPPERS



Crock Pot Stuffed Green Bell Peppers image

This can be made the night before, put into the refrigerator. Then put into the crock pot before going to work, or what ever you want to do the day. Try this recipe, you wont be sorry, and it won't heat up your house in the summer.

Provided by Cooking for ONE 2

Categories     One Dish Meal

Time 9h

Yield 4 stuffed peppers, 4-6 serving(s)

Number Of Ingredients 6

4 large green peppers
1 lb hamburger
1 small onion, diced
1 (4 ounce) can sliced mushrooms
1 cup cooked rice
1 (28 ounce) jar spaghetti sauce, I use ragu chunky

Steps:

  • Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
  • Cut around the stem, and chop the pepper part into small peaces.
  • Remove the seeds from the peppers.
  • In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
  • Heat, and stir till it is hot again, and it is mixed well.
  • Put filling in green peppers (I pack it, but that is up to you).
  • Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
  • Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
  • You can also make it this way, and cook it in the oven.

Nutrition Facts : Calories 416.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 78.2, Sodium 523.1, Carbohydrate 38.3, Fiber 6.3, Sugar 14.7, Protein 28.9

CROCK POT STUFFED PEPPERS RECIPE



Crock Pot Stuffed Peppers Recipe image

These crock pot stuffed peppers are made with 5 simple ingredients and filled with delicious taco flavors. Easy to prep ahead (you can even freeze them), and cook in the slow cooker for a convenient and hands off dinner.

Provided by Denise Bustard

Categories     Dinner

Time 4h30m

Number Of Ingredients 10

2 cups basmati or brown rice ((cooked; roughly 3/4 cups uncooked))
6 bell peppers
1 lb lean ground turkey
3 tablespoons taco seasoning
2 cups cheese ((shredded; mozzarella or cheddar work))
sour cream or greek yogurt
fresh tomatoes or salsa
avocado slices
fresh green onions or cilantro
tortilla chips

Steps:

  • Cook rice according to package directions; set aside to cool.
  • Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops.
  • Using a toothpick, poke 3-4 holes towards the bottom of the bell peppers.
  • In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 1/4 cups of cheese.
  • Spoon filling into the bell peppers. Press it right in using a spoon.
  • Arrange filled bell peppers in a 6 quart slow cooker; sprinkle with remaining cheese.
  • Cook on low for 4-5 hours, or until cooked through. You can check using an instant read thermometer that the filling has reached 165°F in the middle.

Nutrition Facts : ServingSize 1 stuffed pepper, Calories 386 kcal, Carbohydrate 32 g, Protein 30 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 94 mg, Sodium 525 mg, Fiber 6 g, Sugar 6 g

CROCK POT STUFFED PEPPERS



Crock Pot Stuffed Peppers image

Easy Stuffed Peppers: Tender bell peppers stuffed with an ultra flavorful filling of beef, rice, and tangy tomatoes. The slow cooker does ALL the work for you.

Provided by Krystle Smith

Categories     Main Dish

Time 6h10m

Number Of Ingredients 11

6 Large Bell Peppers (Any Color)
1 1/2 Pounds Lean Ground Beef
1/2 Cup White Rice (Uncooked)
1 Sweet Onion (Finely Diced)
2 Tsp Garlic (Minced)
2 Cans Tomatoes with Green Chiles (10 Ounces Each)
6 Ounce Can Tomato Paste
1/4 Cup Brown Sugar (Packed)
1 Cup Chicken Broth
1 Teaspoon Salt
1/2 Teaspoon Pepper

Steps:

  • Cut off pepper tops and remove seeds/ribs.
  • In a large bowl, combine ground beef, rice, onion, garlic, salt,and pepper. Stir in one DRAINED can of tomatoes with green chiles. (Reserve the liquid).
  • Evenly stuff peppers and place in slow cooker.
  • In a medium bowl mix reserved liquid, the 2nd can of tomatoes with green chiles, broth,tomato paste, and brown sugar. Pour over peppers.
  • Cook on low for 6-8 hours, or on high for 3-4 hours.

Nutrition Facts : Calories 379 kcal, ServingSize 1 serving

SLOW-COOKER STUFFED PEPPER SOUP



Slow-Cooker Stuffed Pepper Soup image

If you're a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it's ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.

Provided by By Corey Valley

Categories     Entree

Time 7h15m

Yield 8

Number Of Ingredients 13

2 lb lean (at least 80%) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice
Shredded cheese, if desired

Steps:

  • Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
  • Stir in all remaining ingredients except rice and cheese.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
  • Serve soup topped with cheese.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 8 g, TransFat 1/2 g

SLOW COOKER STUFFED PEPPERS (3-4 HOURS COOK TIME)



Slow Cooker Stuffed Peppers (3-4 Hours Cook Time) image

Provided by Mariah

Number Of Ingredients 8

1 lb lean ground beef
1 small onion (diced)
1 tsp minced garlic
4-5 medium bell peppers
1 cup white rice
15 oz tomato sauce
1 cup shredded cheddar cheese
salt & pepper (to taste)

Steps:

  • Brown the ground beef, onion and garlic over medium heat. Once thoroughly cooked, drain and return to the pan.
  • Combine the cooked white rice with the ground beef.
  • Add salt & pepper to taste.
  • Slice the tops off of each green pepper and scoop out the insides. Be sure to get rid of all the seeds!
  • Fill each pepper with ground beef and rice mixture.
  • Place in the slow cooker.
  • Pour the tomato sauce over the top of the stuffed peppers.
  • Cover and cook on LOW for 3-4 hours (or until tender).
  • About 15-20 minutes prior to removing from the slow cooker, sprinkle with shredded cheddar cheese and cover again.

CROCK POT STUFFED PEPPERS



Crock Pot Stuffed Peppers image

Slow Cooker Stuffed Peppers are tender Bell Peppers filled with a beef, rice and tomato filling and cooked to perfection in the slow cooker.

Provided by Holly Nilsson

Categories     Dinner

Time 3h18m

Number Of Ingredients 12

⅔ cup long grain white rice
1 ½ pounds lean ground beef (or turkey)
1 small onion (diced)
2 cloves garlic (minced)
½ tablespoon Italian seasoning
½ teaspoon chili flakes
28 ounces diced tomatoes (canned, undrained)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 ½ cups shredded cheddar cheese (divided)
1 cup chicken broth
6 bell peppers (red, green, yellow or orange)

Steps:

  • Bring 1 ½ cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
  • Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in ⅔ of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
  • Cut the tops off of your peppers and place in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture (it's ok if they overflow a little bit).
  • Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.

Nutrition Facts : ServingSize 1 pepper, Calories 508 kcal, Carbohydrate 32 g, Protein 32 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 641 mg, Fiber 4 g, Sugar 9 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

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

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CROCKPOTSTUFFEDPEPPERS RECIPES
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