Crock Pot Stuffed Bell Peppers Food

CROCK POT STUFFED PEPPERS

Steps:

• Bring 1 ½ 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 ⅔ 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 ½ way with the rice mixture add ¼ 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.

CROCK POT STUFFED BELL PEPPERS

Steps:

• Remove the tops of peppers and remove seeds and core.
• Arrange in crock pot so standing upright.
• In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup.
• Spoon mixture into peppers, pressing down to fill completely.
• May overload a bit at the tops.
• Combine the other can of soup with Worcestershire and mustard.
• Spoon mixture over the peppers.
• Add pepper to taste.
• Cover and cook on low for 8-9 hours.

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.

MY OWN SLOW COOKER STUFFED BELL PEPPERS

Steps:

• Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
• In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
• Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
• Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
• Pour sauce over peppers.
• Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.

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 ITALIAN-STUFFED PEPPERS

Steps:

• Cut tops off peppers; remove and discard seeds.
• Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
• Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY

Steps:

• In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
• Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
• Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
• Fill to the top with rice mixture, and top with the remaining cheese.
• Pour chicken stock into the bottom of the slow cooker.
• Cook on high for 4 hours.
• Enjoy!

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-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

CROCK POT STUFFED BELL PEPPERS

Steps:

• Combine all ingredients except peppers.
• Gently pack mixture into peppers which have been capped and seeded.
• Place in greased slow cooker.
• Cover. Cook on Low 9-11 hours, or High 5-6 hours.

DELICIOUS CROCK POT STUFFED BELL PEPPERS

Steps:

• Remove tops of peppers, remove seeds and clean out.
• Place in crock pot so that all 5 peppers stand up right.
• Mix beef, onion, basil, oregano, thyme, rosemary, garlic, garlic salt, salt and pepper. (I mixed with my hands).
• Add rice to thicken the mixture.
• Add Worcestershire sauce and 8 oz. can of tomato sauce. (I now mix with a spoon).
• Spoon mixture into each pepper until pepper is full.
• Pour 14 oz. tomato sauce over each pepper and on the side of the peppers (to go in the bottom of the crock pot).
• Add 4-6 oz. water (I used the tomato can to use the rest of the sauce) on the sides of the peppers so that they are sitting in the sauce/ water mixture.
• Cook on low for 6-8 hours.

EASY CROCK-POT STUFFED BELL PEPPERS

Steps:

• Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.