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."
photo by Cooking for ONE 2
- Ready In:
- 9hrs
- Ingredients:
- 6
- Yields:
-
4 stuffed peppers
- Serves:
- 4-6
ingredients
- 4 large green peppers
- 1 lb hamburger
- 1 small onion, diced
- 1 (4 ounce) can sliced mushrooms
- 1 cup cooked rice
- 1 (28 ounce) jar spaghetti sauce, I use ragu chunky
directions
- 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.
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Reviews
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this recipe was a nice basic starting point for me (hadnt made peppers in a VERY long time LOL)...I used peppers of colors other than green, Bcause thats what I had on hand (yellow, orange & red)...I used ground bison in place of ground beef (MUCH leaner)...I skipped the mushrooms...I used Minute Rice Brown Rice rather than the traditional white rice...Rather than spag. sauce I used a can of Manwich to add to the meat mixture, B4 stuffing the peppers...I covered the bottom of the crock w/ lofat/losodium spag sauce b4 placing the stuffed peppers in the crock (@ half a jar I think)...I concur w/ the user who suggested cooking for less time than directed...@ 8 hrs my peppers were too mooshy, 6 hrs may be a better idea...leftovers reheated well in the micro...thanks for sharing this recipe, it was helpful! -
This was very good. I used ground turkey instead of beef. I cooked on low for 7 hours and the peppers started falling apart, so I don't think I would have cooked it for 8 hours. I liked it alot and would make it again. -
PS. I just use tomato sauce with a few spices (galric salt, maybe celery salt). Find sphagetti sauce makes it too Italian. This I believe is more of a Hungarian/Czech/Polish dish. paparika I might consider but still easy on that. A friend recently made s peppers with a marina sauce (with spaghetti!) and I was less than enthused. But each to his own taste. Happy cooking! -
This was a great recipe, although I really did tweak it quite a bit. I simplified this even more by omitting the mushrooms and extra pepper(good for stir fry!). I added a large onion, cut the meat down a bit and used cooked brown rice and barley with a little oregano and basil. I cooked it on low for about 6-7 hours and the peppers were very soft. I then transferred the peppers to a baking dish, added shredded(sliced is fine) mozzarella and let them brown under the broiler for just a few minutes. I served this with a salad---a fast, delicious meal. Thanks!
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Worked and tasted great
see 2 more reviews
Tweaks
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I too am doing the low carb thing so I also added brown rice but used tomato sauce instead of spaghetti sauce as it is difficult to find low sugar pasta sauces. I was amazed at how tender the peppers were and had a wonderful flavor.
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This was very good. I used ground turkey instead of beef. I cooked on low for 7 hours and the peppers started falling apart, so I don't think I would have cooked it for 8 hours. I liked it alot and would make it again.
RECIPE SUBMITTED BY
I live alone, but love to cook. Sometimes it's hard to cook for one person, but I try.
