Crock Pot Meat And Vegetables Recipe Recipe For Stuffed

CROCK POT STUFFED PEPPERS

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!

SOUTHWEST STYLE VEGETABLE STUFFED BELL PEPPERS - CROCK POT

Steps:

• In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
• Fill each pepper with about 1 cup of the vegetable mixture.
• Place in a 5 quart slow cooker.
• Cover and cook on low for 8 hours.
• Sprinkle with remaining cheese.
• Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

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.

VEGETABLE-STUFFED PORK CHOPS (CROCK POT)

Steps:

• Cut pocket into each pork chop, cutting from edge nearest bone.
• Lightly season pockets with salt and pepper to taste.
• Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
• Stuff pork chops with vegetable-rice mixture.
• Secure along fat side with wooden toothpicks.
• Pour any remaining vegetable-rice mixture into slow cooker.
• Add stuffed pork chops to slow cooker.
• Moisten top of each pork chop with tomato sauce.
• Pour any remaining tomato sauce on top.
• Cover and cook on low 8 to 10 hours or until done.

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.