Easy Crock Pot Stuffed Bell Peppers Food

CROCK POT STUFFED PEPPERS

Steps:

• Cut off pepper tops and remove seeds/ribs.
• In a large bowl, combine ground beef, rice, onion, garlic, salt,and pepper. Stir in one DRAINED can of tomatoes with green chiles. (Reserve the liquid).
• Evenly stuff peppers and place in slow cooker.
• In a medium bowl mix reserved liquid, the 2nd can of tomatoes with green chiles, broth,tomato paste, and brown sugar. Pour over peppers.
• Cook on low for 6-8 hours, or on high for 3-4 hours.

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.

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.

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.

SLOW COOKER STUFFED RED BELL PEPPERS

Steps:

• Wash and cut the tops off of the peppers and remove seeds. Core out the stem from the top for use as a base for the peppers.
• Bring a pot of water enough to to cover peppers to a boil. Add peppers including tops and blanch for 2 to 3 minutes, drain and let cool.
• Brown the ground chuck and ground pork together in a skillet, drain and set aside.
• Combine all the ingredients except the peppers in a large bowl.
• Place the pepper tops in the bottom of the slow cooker, cut side down. Fill the peppers with the tomato rice mixture. There will some left over, and set peppers onto the tops. Pour the remaining tomato rice mixture around the bottom of the slow cooker.
• Sprinkle with the parmesan cheese or bread crumbs. If you need a little more liquid I use tomato juice as needed.
• Cover and cook on low for 4 to 6 hours. Serve with a side of mashed potatoes and enjoy!
• Thanks in advance for any comments or suggestions that can make this dish even better.

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.

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!