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
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-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
MY OWN SLOW COOKER STUFFED BELL PEPPERS
I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007
Provided by Hajar Elizabeth
Categories Peppers
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
- In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
- Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
- Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
- Pour sauce over peppers.
- Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
EASY CROCK-POT STUFFED BELL PEPPERS
My family loves stuffed peppers, but they are a lot of work. I love this recipe because I can make it in the crockpot!
Provided by RecipeGrl
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.
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
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
SLOW-COOKER ITALIAN-STUFFED PEPPERS
Need to feed six tonight but only have 20 minutes this morning to prep? These creamy slow-cooker stuffed peppers solve your dilemma with Italian style!
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut tops off peppers; remove and discard seeds.
- Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
- Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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