SLOW COOKER BEEF TACO STUFFED PEPPERS
Steps:
- Heat a large skillet over medium heat.
- Chop the tops off of the peppers (about 1 inch from the top) and set the peppers aside.
- Dice the red part of 2 of the pepper tops, discarding the other 2 tops, and set aside.
- Add the ground beef to the skillet, adding the onions and diced peppers after about 4 minutes.
- Cook the minute rice according to package directions while the beef browns.
- Once the beef is browned, add the cumin, garlic powder, diced tomatoes and beef broth and allow to simmer for a couple of minutes then remove from the heat.
- In the meanwhile, remove the seeds from the red peppers.
- Transfer the beef mixture to a large mixing bowl and stir in the cooked rice, the beaten egg and ½ cup shredded cheese.
- Turn the slow cooker on HIGH (or LOW if preferred - see below)and add 1/4 cup water.
- Using a spoon, stuff the peppers with the beef mixture and place them upright into the slow cooker.
- Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
- Just before serving, carefully remove the cover and top each pepper with the remaining shredded cheese.
- Cover for 2-3 minutes until melted.
- Garnish with fresh cilantro if desired.
- Serve warm with side dishes of choice.
LIGHT CROCK POT TACO STUFFED PEPPERS
Light Crock Pot Taco Stuffed Peppers are an amazingly simple stuffed pepper recipe made in your slow cooker for a healthy dinner idea.
Provided by Danielle | Krafted Koch
Categories Main Dishes
Time 4h10m
Number Of Ingredients 11
Steps:
- In a medium bowl combine ground beef, rice, corn, salsa, Greek yogurt, zucchini, green onion and taco seasoning until well mixed.
- Slice off the top of each pepper and set aside. Scoop out the seeds and fill with beef mixture.
- Spray your Crock Pot with non-stick spray and set your stuffed peppers inside. Top each pepper with the tops of the peppers. Cook the peppers on high for 4 hours or low for 8 hours.
- Serve topped with avocado and queso fresco.
Nutrition Facts : Calories 476 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 21 grams fat, Fiber 10 grams fiber, Protein 32 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 Servings, Sodium 1453 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
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