Classic Stuffed Green Peppers

 

Stuffed peppers this recipe is for stuffed peppers cooked in the crockpot, using ground beef and rice.

 

INGREDIENTS:

4 medium green bell peppers

1 pound ground beef, lean

1/4 cup finely chopped onion

1 1/2 cups cooked rice

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1 large jar spaghetti sauce (about 32 ounces)

 

PREPARATION:

  1. Mix ground beef, onion, rice, and seasonings well.
  2. Cut tops off of peppers and hollow out any seeds.
  3. Stuff peppers with equal portions of ground beef mixture.
  4. Place stuffed peppers in Crock Pot, cover with spaghetti sauce.
  5. Cover and cook on low for 6 to 7 hours on until ground beef is cooked through and pepper is tender.

 

Makes 4 servings.

 

 

 

From Diana Rattray,

About.Com Guide to Southern Food.


Crockpot Stuffed Peppers

Stuffed peppers with cheese, rice, corn, tomatoes, and other vegetables.

 

INGREDIENTS:

1 can regular kernel corn or Mexican corn

with peppers, drained (11 to 15 ounces)

1 can black beans, drained and rinsed (15 ounces)

1 can diced tomatoes (14.5 ounces)

1/4 cup chunky salsa

1/4 cup chopped onions

1 1/2 cups cooked rice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon pepper

2 cups shredded Mexican cheese blend, divided,

(or use Cheddar or Monterey Jack)

6 large green bell peppers, tops removed, seeded

 

PREPARATION:

  1. In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers.
  2. Stuff peppers with mixture.
  3. Arrange bell peppers in slow cooker, stacking a few on top if necessary.
  4. Cover and cook on low for 6 to 8 hours.
  5. Sprinkle with remaining 1/4 cup cheese about 20 minutes before done.

 

Makes 6 servings.

 

 

 

From Diana Rattray,

About.Com Guide to Southern Food.

Stuffed Red or Green Peppers

 

Slow-cooker stuffed pepper recipe, stuffed with onions, corn, and ground beef and tomato soup.

 

INGREDIENTS:

4 large green or red bell peppers

1/2 pound lean ground beef

1/4 cup finely chopped onion

1 Tablespoon chopped pimiento

1/2 teaspoon salt

1 1/2 cups frozen corn kernels, cooked and drained

2 teaspoons Worcestershire sauce

1 teaspoon prepared mustard

1 can condensed tomato soup, undiluted (10 ounces)

 

PREPARATION:

  1. Cut a slice off the top of each pepper. Cut out core; remove seeds and white membrane.
  2. In a bowl, combine ground beef, chopped onion, pimiento, salt and corn.
  3. Spoon mixture into peppers.
  4. Stand peppers up in slow cooker.
  5. Add Worcestershire sauce and mustard to tomato soup; pour over peppers.
  6. Cover and cook on low 6 to 8 hours or until peppers are tender.

 

Makes 4 servings.

 

 

 

From Diana Rattray,

About.Com Guide to Southern Food.