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
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
Slow Cooker Stuffed Peppers are tender Bell Peppers filled with a beef, rice and tomato filling and cooked to perfection in the slow cooker.
Provided by Holly Nilsson
Categories Dinner
Time 3h18m
Number Of Ingredients 12
Steps:
- Bring 1 ½ cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
- Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in ⅔ of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
- Cut the tops off of your peppers and place in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture (it's ok if they overflow a little bit).
- Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
Nutrition Facts : ServingSize 1 pepper, Calories 508 kcal, Carbohydrate 32 g, Protein 32 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 641 mg, Fiber 4 g, Sugar 9 g
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
SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
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.
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
SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, cooked rice, salt, pepper, corn, onion, black beans, tomato, salsa, shredded cheddar cheese, chicken stock
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 9 grams, Protein 21 grams, Sugar 13 grams
CROCK POT STUFFED PEPPERS RECIPE - (4.1/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle remaining cheese and let it melt.
SLOW COOKER STUFFED BELL PEPPERS (FOR 2)
Growing up My aunt used to serve stuffed peppers in the frozen box. They were good, but I have been looking for a good homemade recipe, that would knock my socks off. I found several that seem ok and none that totally had what I was seeking. I decided to play around with it. Remember that stuffed peppers is basically leftover meatloaf, stuffed into a pepper. Since it's just me and my boyfriend, I have this as a recipe for two, but it can easily be updated for more. Enjoy.
Provided by Miss Angee82
Categories Peppers
Time 4h20m
Yield 2 Stuffed Peppers, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
- Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
- Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
- Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.
CROCK POT STUFFED PEPPERS
Make and share this Crock Pot Stuffed Peppers recipe from Food.com.
Provided by Kenny
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops from peppers and remove seeds, rinse and set aside.
- In a large fry pan or skillet cook hamburger and Italian sausage until browned, drain.
- Add chopped onion and cook until translucent.
- Remove from heat and add remaining ingredients. Mix well.
- Stuff filling into bell peppers: place into crock pot in an upright position. Peppers can be overstuffed. And leftover filling can either be frozen and used later or placed in and around peppers in crock pot.
- Cook on low setting about 7 hours or on high setting for about 3.5 hours.
- Can also be baked instead: place into a 8X12 baking dish and back covered at 350F degrees for 45 mins and uncovered for 15 mins or until browned as desired.
- Top with desired amount of shredded Swiss cheese when serving.
- Substitutions: Use Quinoa in place of rice. Use 6 to 8 med plum tomatoes in place of canned dice tomatoes. (may need to add liquid in this case.) Use 1 Tblsp of fresh chopped garlic in place of garlic salt.
Nutrition Facts : Calories 382, Fat 20, SaturatedFat 8.6, Cholesterol 62.7, Sodium 826.4, Carbohydrate 28.6, Fiber 6, Sugar 11.4, Protein 24.2
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CROCK POT STUFFED PEPPERS (LOW CARB) - RECIPES THAT CROCK!
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4.7/5 (9)Total Time 3 hrs 10 minsCategory Main Dish
- Instead of cutting the tops off your peppers like you do in traditional stuffed peppers, cut the pepper halfway down the pepper, creating "two peppers" to stuff instead of just one.
- On the "tops" peppers, use a paring knife to carefully cut out the stem. (It will be okay that this pepper will have a hole in what will become the bottom.) On both the tops and bottoms, scoop out all seeds and white parts with a spoon.
- Place each pepper (we've turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up.
- In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, onion and pizza seasoning until blended well.
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