Slow Cooker Jambalaya Stuffed Peppers Recipes

SLOW-COOKER STUFFED PEPPERS

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.

SLOW COOKER STUFFED PEPPERS

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.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Cut peppers lengthwise in half. Remove and discard membranes and seeds.
• Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into peppers.
• Combine remaining water and barbecue sauce in slow cooker sprayed with cooking spray. Add peppers, filled sides up; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
• Serve peppers topped with barbecue sauce from slow cooker.

JAMBALAYA STUFFED PEPPERS

Steps:

• Cut the tops of peppers and hollow them out.
• Dice the tops.
• Dice the sausage.
• Butterfly the chicken and cut into cubes.
• Salt and pepper the chicken. (1ts salt, 1ts black pepper).
• Preheat oven to 375 degrees.
• Heat oil over medium heat.
• Saute onions, celery, and peppers for 10 minutes.
• Add in stock, tomatoes, sausage, and salt. Bring to a boil.
• Stir in rice and chicken.
• Ladle rice mixture into peppers.
• Cover with foil and bake for 45-50 minutes.
• TIP thinly slice the bottom of peppers to help them stand up.