Stuffed Onions Crock Pot Recipes

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STUFFED ONIONS



Stuffed onions image

Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf

Provided by Miriam Nice

Categories     Side dish

Time 1h40m

Number Of Ingredients 13

4 very large onions
2 tbsp olive oil
2 tbsp pomegranate molasses
50g Greek yogurt
50g fresh breadcrumbs
400g lamb mince (20% fat)
1 egg , beaten
1 tsp ground allspice
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
½ small pack mint , chopped
½ small pack flat-leaf parsley , chopped

Steps:

  • Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
  • When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
  • Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
  • Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

STUFFED ONIONS (CROCK POT)



Stuffed Onions (Crock Pot) image

Make and share this Stuffed Onions (Crock Pot) recipe from Food.com.

Provided by yooper

Categories     Onions

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 large onions, peeled
2 cups chopped cooked ham
2 cups frozen chopped broccoli, partially thawed
1 cup Italian breadcrumbs
1/4 cup chopped bell pepper (red or green)
1/4 cup butter, cut into chunks
1 teaspoon cayenne pepper, to taste
1/2 cup water

Steps:

  • Peel onions and hollow out hole in center for the stuffing.
  • Do not make hole completely through the onion.
  • Leave about a 1/2 inch shell at the base of the onion.
  • Mix together ham, broccoli, bread crumbs and bell pepper.
  • Stuff into onion and top with a chunk of butter.
  • Sprinkle with cayenne pepper.
  • Place onions in crock pot.
  • Pour 1/2 cup of water around onions, but not over them.
  • Cook on LOW for 6 to 8 hours.

Nutrition Facts : Calories 487.5, Fat 25.5, SaturatedFat 12.2, Cholesterol 94.2, Sodium 674.1, Carbohydrate 40.1, Fiber 6.2, Sugar 9.4, Protein 26.2

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.

CROCK POT CARAMELIZED ONIONS



Crock Pot Caramelized Onions image

Crock Pot caramelized onions take just 5 minutes, a splash of oil, salt, and pepper to get cooking and transform into a versatile, delicious large batch of golden brown, sweet onions that can easily be frozen for long term use.

Provided by Kimber

Categories     Side Dish

Time 8h5m

Number Of Ingredients 4

3 lbs onions (I prefer yellow, sweet, or vidalia)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare the onion by removing the ends, peeling the outer dried layers and then slicing the onion into roughly 1/2" slices.
  • Place onions in the slow cooker and toss them with the oil, salt, and pepper to coat.
  • Cook on low for 8-12 hours or until the onions are a deep caramel color.Note: If the onions have more liquid than you prefer, you can set the lid slightly ajar for the last 1-2 hours of cooking time to help them thicken up and become more jammy.
  • Stir the onions and serve immediately, or save in the fridge for up to a week, or freezer for up to 3 months.

Nutrition Facts : Calories 66 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 101 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

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 CHICKEN WITH STUFFING



Slow Cooker Chicken with Stuffing image

Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!

Provided by Beth Charnock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h5m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) box stuffing mix
½ cup water

Steps:

  • Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
  • Cook on Low for 7 hours.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 8.4 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 1465.8 mg, Sugar 4.2 g

CROCK POT STUFFED STEAK



Crock Pot Stuffed Steak image

This is a tried and true recipe for my family. I've been making this for many years. I got the recipe from my mother-in-law. You could also use flank steak in place of the round steak for this recipe.

Provided by CookingONTheSide

Categories     Steak

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs round steaks (1 large piece, I also use bracciole if available, you want a large thin piece of meat that would be )
1 teaspoon salt (to taste)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups prepared stuffing
1 (10 1/2 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can water (use soup can)

Steps:

  • Pound the salt, garlic powder and black pepper into the steak.
  • Lay the stuffing on top of the steak and roll up jelly-roll style.
  • Place toothpicks in steak to hold in place.
  • Place the steak in the crock pot.
  • Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
  • Pour over the steak in the crock pot.
  • Cook on low for about 6 hours.
  • Thicken the broth for gravy if you like.
  • Serve with mashed potatoes, if desired.
  • Slice the steak into serving pieces.

Nutrition Facts : Calories 495.7, Fat 20.1, SaturatedFat 5.1, Cholesterol 97.4, Sodium 2406.5, Carbohydrate 32.7, Fiber 3.6, Sugar 5.1, Protein 44

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