CROCK POT STUFFED GREEN BELL PEPPERS
This can be made the night before, put into the refrigerator. Then put into the crock pot before going to work, or what ever you want to do the day. Try this recipe, you wont be sorry, and it won't heat up your house in the summer.
Provided by Cooking for ONE 2
Categories One Dish Meal
Time 9h
Yield 4 stuffed peppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
- Cut around the stem, and chop the pepper part into small peaces.
- Remove the seeds from the peppers.
- In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
- Heat, and stir till it is hot again, and it is mixed well.
- Put filling in green peppers (I pack it, but that is up to you).
- Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
- Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
- You can also make it this way, and cook it in the oven.
Nutrition Facts : Calories 416.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 78.2, Sodium 523.1, Carbohydrate 38.3, Fiber 6.3, Sugar 14.7, Protein 28.9
SLOW COOKER STUFFED PEPPERS
These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
Provided by Cooper4
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g
CROCK POT STUFFED PEPPERS
Need an easy crock pot recipe? Try this delicious Crock pot Stuffed Peppers recipe that is better than the traditional stuffed peppers recipe.
Provided by Eating on a Dime
Categories Main Course
Time 3h15m
Number Of Ingredients 11
Steps:
- Mix everything together and place your mixture inside the peppers.
- Place the stuffed peppers into the crock pot.
- In just a few hours you have a delicious dinner!
Nutrition Facts : Calories 456 kcal, Carbohydrate 37 g, Protein 23 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 701 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving
CROCK POT SPANISH STUFFED GREEN BELL PEPPERS
Make and share this Crock Pot Spanish Stuffed Green Bell Peppers recipe from Food.com.
Provided by BakinBaby
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SLOW-COOKER STUFFED PEPPERS
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
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
I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007
Provided by Hajar Elizabeth
Categories Peppers
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
CROCK POT LAMB STUFFED GREEN BELL PEPPERS
An easy crock pot meal. Add a fresh green salad, new carrots and some snap peas and you have a tasty meal
Provided by Bergy
Categories Long Grain Rice
Time 7h15m
Yield 6 Stuffed peppers, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the tops off the peppers, remove seeds and fiber.
- Brown the lamb and onion in the oil.
- Mix in rice and the seasonings.
- Fill the peppers with this mixture.
- Put pepper tops in the bottom of crock pot and place the peppers on top.
- Pour in the broth.
- Cover and cook on low for 6 hours.
- Remove peppers.
- Mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot.
- Return peppers to cooker cover and cook on high for 30 minutes.
- Serve the sauce with the peppers.
SLOW-COOKED STUFFED PEPPERS
My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 565mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
STUFFED GREEN PEPPERS II
An easy and delicious way to prepare green peppers as a main dish.
Provided by jcbrown1971
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
- Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 39.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 6.6 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 635.6 mg, Sugar 15.6 g
SLOW-COOKER STUFFED PEPPERS
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
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
GROUND BEEF STUFFED GREEN BELL PEPPERS II - OVEN OR CROCK POT
Make and share this Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot recipe from Food.com.
Provided by Quick n Easy Recipes
Categories White Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
- Bring to boil.
- Stir in rice, cover.
- Remove from heat and let stand for 5 minutes.
- Meanwhile cut tops off peppers, remove seeds and cu in half.
- Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
- Place peppers in dish.
- Spoon meat mixture into peppers, cover with foil.
- Bake at 400 for 35-40 minutes.
- Spoon sauce over peppers before serving.
- Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
- Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
- Stir well.
- Stuff peppers 2/3 full.
- Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
- Cover and cook on low 7-9 hours or high 3-4 hours.
Nutrition Facts : Calories 951.7, Fat 81.4, SaturatedFat 33.6, Cholesterol 112.4, Sodium 1088.6, Carbohydrate 41.6, Fiber 6.9, Sugar 14, Protein 15.7
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