Crock Pot Stuffed Peppers
Slow Cooker Stuffed Peppers are tender Bell Peppers filled with a beef, rice and tomato filling and cooked to perfection in the slow cooker. Author: Holly Nilsson Recipe Type: American Total Time: 3 18 hoursminutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 461
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 461
2/3 cup white rice long grain white rice
1 1/2 pounds ground beef lean ground beef or turkey
1 onion small onion diced
2 cloves garlic garlic minced
1/2 tablespoon Italian seasoning Italian seasoning
1/2 teaspoon chili chili flakes
28 ounces tomatoes diced tomatoes canned undrained
1 tablespoon tomato paste tomato paste
1 tablespoon Worcestershire sauce Worcestershire sauce
1 1/2 cups shredded Cheddar cheese, divided
1 cup chicken broth chicken broth
6 green bell peppers bell peppers red green yellow or orange
Directions:
Bring 1 1/2 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 2/3 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 1/2 way with the rice mixture add 1/4 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.
Source: spendwithpennies.com
Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in 2/3 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 1/2 way with the rice mixture add 1/4 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.
Source: spendwithpennies.com