Recipe by Cooper4
"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."
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lean ground beef
1 (14.5 ounce) can
fire-roasted diced tomatoes
ground black pepper
green bell peppers, tops and seeds removed (reserve tops)
This is a great basic simple recipe so I agree with OldCatMan-no need to cook the meat prior to stuffing. That takes away from the "simple" part. Do as directed but no need to cook meat prior to stuffing!!! BB
Needs to be cooked in a red sauce, the beef broth did not help the flavors and left the meat tasteless.
I substitute quinoa for rice. The second time that I made this, I sliced the peppers...kind of casserole-like. This tastes amazing and is so easy to make!
Well I liked it...but the hubby didn't. The meat was a little Tom mushy for his taste. Grant it, I took the advice and others and didn't not cool the meat prior to placing it in the crock pot. I'll make this again but will cook prior.
NO need to cook your meat for Stuffed Peppers..just add cooled rice with raw meat mixture and onions and seasonings of your choice. I add ALLSPICE to the meat mixture and put some BROWN SUGAR and some ALLSPICE in the Tomato sauce you use...such a great flavor! You will always use the sugar and allspice from now on. YUMM!
Made this recipe on a snowy winter day, came out great. Instead of ketchup I used a can of fire roasted tomatoes in the meatmix. Also used vegetable broth not water for more flavor. Yummy results!
It is tasty enough but just too much effort for what the end result is.
This is one of those meals that makes you feel good after eating--no grogginess or heartburn. Definitely cook the meat beforehand for this recipe! Ground beef doesn't do well in slow cookers unless you cook it first. SUBSTITUTIONS: We had to use brown rice and a 10 oz can of Rotel tomatoes and chilies, and it turned out great. We used a little extra water since I was nervous about it drying up. NOTES FOR NEXT TIME: Next time we make this, we'll keep the brown rice and the Rotel, but I think we'll use a little extra ketchup and Worcestershire--or better yet, some tomato paste and soy sauce/Bragg's Liquid Aminos to deepen the flavor.
Since we were short on time, I threw the rice into the slow cooker during my lunch break the day before, browned the beef that evening, and mixed it all together at lunch the following day. Cooked it about 4 hours on low, then 2 hours on high so we could eat an early dinner.
Thank you for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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