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-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
CROCK POT STUFFED GREEN BELL PEPPERS
This can be made the night before, put into the refrigerator. Then put into the crock pot before going to work, or what ever you want to do the day. Try this recipe, you wont be sorry, and it won't heat up your house in the summer.
Provided by Cooking for ONE 2
Categories One Dish Meal
Time 9h
Yield 4 stuffed peppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
- Cut around the stem, and chop the pepper part into small peaces.
- Remove the seeds from the peppers.
- In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
- Heat, and stir till it is hot again, and it is mixed well.
- Put filling in green peppers (I pack it, but that is up to you).
- Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
- Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
- You can also make it this way, and cook it in the oven.
Nutrition Facts : Calories 416.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 78.2, Sodium 523.1, Carbohydrate 38.3, Fiber 6.3, Sugar 14.7, Protein 28.9
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