CROCK POT STUFFED PEPPERS RECIPE
These crock pot stuffed peppers are made with 5 simple ingredients and filled with delicious taco flavors. Easy to prep ahead (you can even freeze them), and cook in the slow cooker for a convenient and hands off dinner.
Provided by Denise Bustard
Categories Dinner
Time 4h30m
Number Of Ingredients 10
Steps:
- Cook rice according to package directions; set aside to cool.
- Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops.
- Using a toothpick, poke 3-4 holes towards the bottom of the bell peppers.
- In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 1/4 cups of cheese.
- Spoon filling into the bell peppers. Press it right in using a spoon.
- Arrange filled bell peppers in a 6 quart slow cooker; sprinkle with remaining cheese.
- Cook on low for 4-5 hours, or until cooked through. You can check using an instant read thermometer that the filling has reached 165°F in the middle.
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 386 kcal, Carbohydrate 32 g, Protein 30 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 94 mg, Sodium 525 mg, Fiber 6 g, Sugar 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
CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)
Provided by á-170684
Number Of Ingredients 9
Steps:
- Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.
STUFFED ONIONS
These savory onions are made from a recipe found in the 500 ALL-TIME GREAT RECIPES cookbook. The can easily be made vegetarian by omitting the small amount of ham used.
Provided by Sydney Mike
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel onions without cutting through the bases.
- In large pot of boiling water, cook onions about 20 minutes.
- Drain & immerse in a pot of COLD water.
- Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
- Using a small sharp knife, cut around & scoop out the central section of each onion.
- Remove about half the inside (saving it for soup or sandwiches).
- Lightly salt empty cavities, then let onions drain upside down.
- In a small bowl, beat the ham into the egg.
- Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
- Add 3 tablespoons of the oil & season with salt & pepper.
- Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
- Arrange onions in one layer in prepared baking dish.
- Sprinkle tops with remaining cheese & then with oil.
- Bake for 45 minutes, or until onions are tender & golden on top.
- Remove from oven & serve hot!
STUFFED ONIONS (CROCK POT)
Make and share this Stuffed Onions (Crock Pot) recipe from Food.com.
Provided by yooper
Categories Onions
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel onions and hollow out hole in center for the stuffing.
- Do not make hole completely through the onion.
- Leave about a 1/2 inch shell at the base of the onion.
- Mix together ham, broccoli, bread crumbs and bell pepper.
- Stuff into onion and top with a chunk of butter.
- Sprinkle with cayenne pepper.
- Place onions in crock pot.
- Pour 1/2 cup of water around onions, but not over them.
- Cook on LOW for 6 to 8 hours.
Nutrition Facts : Calories 487.5, Fat 25.5, SaturatedFat 12.2, Cholesterol 94.2, Sodium 674.1, Carbohydrate 40.1, Fiber 6.2, Sugar 9.4, Protein 26.2
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 STUFFED PEPPERS
Easy Stuffed Peppers: Tender bell peppers stuffed with an ultra flavorful filling of beef, rice, and tangy tomatoes. The slow cooker does ALL the work for you.
Provided by Krystle Smith
Categories Main Dish
Time 6h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379 kcal, ServingSize 1 serving
STUFFED ONIONS - MOROCCAN STYLE
Another fantastic find from the Institute fo Cancer Research. Allicin, found in onions, is apparently a good cancer-fighter. Vegetarian and vegan; 3 WW points each.
Provided by Carianne
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Peel onions and cut tops (at point where sides curve in).
- Cook in a large pot of boiling water for 2 minutes.
- Remove with slotted spoon.
- When cool, scoop flesh out with a melon baller.
- Shells should be about 2 layers thick.
- In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
- Pack into the onion shells.
- Place stuffed onions in a 8 inch square baking dish.
- Pour in veggie broth and drizzle onions with olive oil.
- Bake about 30 minutes (onions should be tender when pierced with a knife).
- Place onions on a nice serving plate.
- Pour cooking liquid into a small pot.
- Add vinegar to liquid and boil until reduced to 1/4 cup.
- Pour 1 tablespoon over each onion and serve.
CROCKPOT STUFFED PEPPERS RECIPE
These Crockpot Stuffed Peppers are stuffed with savory ground beef, tender rice, delicious spices, and cheesy mozzarella. Easy and delicious, these stuffed peppers will be your new favorite weeknight meal.
Provided by Becky Hardin - The Cookie Rookie
Categories Dinner
Time 4h30m
Number Of Ingredients 13
Steps:
- Spray the inside of the crock of a slow cooker with cooking spray.
- Cut the tops off of the bell pepper. Set aside the peppers for stuffing, then dice the tops.
- In a large skillet set over medium-high heat, add beef, diced peppers, onion, garlic, Worcestershire sauce, Italian seasoning, salt, red pepper, and black pepper. Brown the mixture until no pink in the beef remains.
- Stir in the rice, breaking up any clumps. Then add 1 ¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.
- Pour the remaining marinara in the bottom of the slow cooker.
- Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
- Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.
Nutrition Facts : Calories 432 kcal, Carbohydrate 19 g, Protein 26 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 424 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
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