Crock Pot Mexican Stuffed Peppers Food

MEXICAN BEEF-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

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.

CROCK POT STUFFED BELL PEPPERS

Steps:

• In a large mixing bowl combine the stuffing ingredients (all except peppers, cheese, and sauce)and mix well.
• Spoon equal amounts of ground beef mixture into bell peppers.
• Place stuffed peppers in slow cooker and cover with spaghetti sauce. Cover and cook on low for 6 to 7 hours or until ground beef is cooked thoroughly and pepper is tender.
• Top with cheese and serve.

CROCK POT STUFFED BELL PEPPERS

Steps:

• Brown the ground beef brown in a pan and rinse the fat off using a collander in the sink return to pan. Stir in tomato soup, tomato sauce, Rotel Original diced tomatos with chilis, and black beans, but if you want to stretch it add more sauce or they will be to dry! lastly add a handfull of diced yellow bell pepper. Stir it all together.
• Put the remaining half can of sauce and tomato soup in a seperate bowl. Stuff the peppers with the filling, when choosing your bell peppers if you are making more get the tall skinny ones because you can fit more in the crock pot, but if your just halfing the recipe for 2 bell peppers then get the short chubby ones and cook in a small crock pot. Okay now you stuff the peppers place in the crock pot, if you have extra stuffing left over (I almost always do) then add it to the extra sauce that you set aside. Take this reserved sauce and pour over the bell peppers, and cook on low for several hours.

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• Combine beef,rice mix (reserving seasoning packet), egg & onions.
• Divide and stuff meat mixture into pepper halves.
• Pour tomatoes into slow cooker, arrange pepper halves on top.
• Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
• Cover, and cook on low 8-10 hours in crock pot.
• Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

CHICKEN STUFFED BELL PEPPERS - CROCK POT

Steps:

• Cut tops off bell peppers and remove seeds.
• Combine all ingredients (except peppers) into the bell peppers and place in crock pot.
• Cooking on low for 7-8 hours.

CROCK POT STUFFED PEPPERS

Steps:

• Cut tops from peppers and remove seeds, rinse and set aside.
• In a large fry pan or skillet cook hamburger and Italian sausage until browned, drain.
• Add chopped onion and cook until translucent.
• Remove from heat and add remaining ingredients. Mix well.
• Stuff filling into bell peppers: place into crock pot in an upright position. Peppers can be overstuffed. And leftover filling can either be frozen and used later or placed in and around peppers in crock pot.
• Cook on low setting about 7 hours or on high setting for about 3.5 hours.
• Can also be baked instead: place into a 8X12 baking dish and back covered at 350F degrees for 45 mins and uncovered for 15 mins or until browned as desired.
• Top with desired amount of shredded Swiss cheese when serving.
• Substitutions: Use Quinoa in place of rice. Use 6 to 8 med plum tomatoes in place of canned dice tomatoes. (may need to add liquid in this case.) Use 1 Tblsp of fresh chopped garlic in place of garlic salt.