Slow Cooker Italian Stuffed Peppers User Rating 5 Star Food

SLOW COOKER ITALIAN STUFFED PEPPERS

Steps:

• In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
• Cut 1/2" top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
• In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops.
• Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.
• Pour 1/3 cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking.
• Cover and cook about 4 to 6 hours on low, until the peppers are tender.
• Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
• Serve with fresh Parmesan cheese and basil on top.

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).

ITALIAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

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.

SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR)

Steps:

• Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Melt Mozzarella cheese on top before serving.

SLOW COOKER STUFFED PEPPERS

Steps:

• Label you freezer bag.
• In large bowl, mix ground beef, onion, garlic, and 2 tablespoons of pasta sauce.
• Separate mixture into 4 equal parts and firmly stuff into peppers.
• Add remaining pasta sauce to quart size bag. Add water to empty pasta jar and pour into quart size bag. Seal.
• Add bag of sauce to gallon sized bag and add stuffed peppers. Remove as much air as possible. Seal and lay flat in freezer (up to 3 months).
• Cook.
• Thaw the night before.
• Add stuffed peppers to the slow cooker.
• Cover with sauce.
• Cook on low for 6-8 hours.

ITALIAN STYLE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cook the onion and garlic in a hot, oiled pan until onions are translucent.
• season the pork with salt pepper and italian seasoning (I also added red pepper flakes.) Add this to the pan with the onions and cook until done, breaking into smaller pieces.
• Meanwhile, Heat the cup of water in a pan to boiling, add the rice and cook til done. Chop the spinach and set aside in a large mixing bowl.
• When rice is cooked, add to the spinach and let the heat wilt it some. Add the pork mixture to the bowl and stir.
• Mix in the parmesan cheese, reserving some for a topping. then add the milk and breadcrumbs and stir together completely.
• Cut the peppers in half and remove the insides, boil them in water for 5 minutes then remove and place on baking pan.
• Fill the peppers with filling and top with parmesan cheese.
• bake in oven for about 20-25 minutes or until browned on top.
• Enjoy!