Candis Stuffed Pepper Crock Pot Casserole Food

CROCKPOT STUFFED PEPPER CASSEROLE

Steps:

• In a large 6 qt crockpot add the beef, onion, peppers, rice, tomatoes, chicken broth and seasonings. Stir and cover cook on high for 4 hours or low for 6-8 hours.
• Sprinkle with cheese and fresh parsley before serving.
• Top with sour cream if desired.

SLOW-COOKER STUFFED PEPPERS

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 "INSIDE OUT" STUFFED PEPPERS

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.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )

Steps:

• Brown sausage then place in slow cooker.
• Add remaining ingredients, except for the cheese.
• Cook, covered, 3 hours on high, or 6 hours on low.
• Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

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:

• 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.

CANDI'S STUFFED PEPPER CROCK POT CASSEROLE

Steps:

• Saute onions in extra virgin olive oil.
• Brown sausage and ground beef with sauteed onions, and add garlic powder, seasoned salt, and pepper to browning meat.
• Chop up 4 green bell peppers. Make chunks approximately 1/2 inch to 3/4 inch.
• Prepare Minute Rice according to package (boil 1 1/2 cup water, add 1 1/2 cup rice).
• Once rice is cooked, add tomato soup, tomato sauce, Frank's Red Hot, and italian seasoning.
• Combine meat, peppers, and rice mixture into Crock Pot.
• Cook on warm in your Crock Pot for 2-3 hours. (Note - all of the ingredients are fully edible at this point. The longer you cook, the softer your peppers, and the mushier your rice.).
• (Optional) Add the Velveeta cheese to the casserole 15-20 minutes before eating. Heat long enough to melt throughout.