Slow Cooker Stuffed Peppers
I’m so excited to get back to using my slow cooker! I love preparing dinner in the morning and not having to think about it all day. In the fall, I use my slow cooker to free up some time during the day so I can get outdoors and do some fall gardening. I have beds to clean out, perennials to trim back and bulbs to plant, so having dinner taken care of is wonderful. When you are harvesting the last crop of vegetables out of your home garden, your slow cooker is great for cooking soups and other comforting meals.
We were blessed that our garden produced a lot of peppers this year. Fresh peppers are so delicious and at our house I use them in veggie platters, chili, soups, omelets and my family’s favorite Slow Cooker Stuffed Peppers. These peppers cook all day in the slow cooker, stuffed with beef, brown rice, tomatoes and a tasty blend of spices and cheese. When these are finished cooking, the peppers are perfectly tender and the filling is melt in your mouth delicious. Serve these warm peppers with a fresh salad and some crusty, buttered bread for a cozy dinner any time of the week. You can even use a variety of colored bell peppers for a slightly different flavor. What’s cooking in your slow cooker this fall?
- 6-8 large bell peppers
- 1 lb. 80 % lean ground beef, uncooked
- 1 cup instant brown rice, uncooked
- 1 small onion, finely chopped
- 1 egg
- 15 oz. crushed tomatoes
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1 tsp. seasoned salt
- 1/4 tsp black pepper
- 1 cup Mozzarella cheese, shredded plus more for topping
- 1 cup beef stock
- 1/2 tsp. salt
- Wash your peppers well and set aside.
- In a medium sized mixing bowl, combine the beef, rice, 1/2 of the crushed tomatoes, egg, seasoned salt, black pepper, chili powder, cumin, garlic powder, Mozzarella cheese and onion and mix well.
- Cut the tops off of the peppers and scrape out the membranes and seeds.
- Stuff the peppers and arrange in the slow cooker.
- In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt.
- Pour in the bottom of the slow cooker.
- Cover and cook on high for 6 hours or on low for 9 hours.
- During the last 5 minutes, top with Mozzarella cheese if desired and cover until melted.
- Serve warm with a fresh salad and crusty bread.
- Serves 6-8.
- * This recipe can be doubled if you want to fill your larger slow cooker to feed a larger group of people.
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