Crockpot Stuffed Peppers Food

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.

CROCK POT STUFFED PEPPERS

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!

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-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.

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.

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.

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.

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.