SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
SLOW COOKER STUFFED PEPPERS
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.
Provided by Cooper4
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g
SLOW-COOKED STUFFED PEPPERS
My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 565mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
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
BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT
Delicious and simple, make-ahead vegetarian meal. This was made for our Father's Day dinner this year. My father LOVES stuffed peppers, so my mother made this meatless version so I could eat them too! Cook time depends on the heat level setting of your crock pot.
Provided by Kozmic Blues
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the tops, membranes and seeds from the red peppers.
- Stir together rice, chili, and 1/2 of the cheese.
- Spoon into the peppers.
- Pour the diced tomatoes and juice into a 5-6 quart crock pot.
- Placed stuffed peppers filled side up into crock pot.
- Cover and cook on low for 5 hours or high for 3 hours.
- Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
- Serve with sour cream.
Nutrition Facts : Calories 158.1, Fat 6.2, SaturatedFat 3.6, Cholesterol 16.8, Sodium 389.9, Carbohydrate 18.7, Fiber 2.6, Sugar 5.1, Protein 7
SIMPLE BEANS AND RICE STUFFED BELL PEPPERS
I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
- Preheat oven to 350 degrees.
- Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
- Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
- Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
- Bake for 40 - 50 minutes, until peppers are tender.
- Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
- Prep time doesn't include time to make the beans and rice - 25 minutes.
Nutrition Facts : Calories 305.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 46.2, Sodium 1058.1, Carbohydrate 29.5, Fiber 5, Sugar 18.6, Protein 14.9
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