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!
Worked and tasted great
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.
Pretty tasty...I'm doing the low-carb thing, so I used brown rice and added some bacon for flavor. I needed to do something with some leftover pasta sauce from last week, so I used that and two cans of crushed tomatoes...from another recipe, I added shredded cheddar and sour cream - delicious!!!