Prep 20 mins
Cook 5 hrs
Perfect every time. No more crunchy rice or burnt peppers in this house. My husband does not like cabbage rolls so I never have them, but this is VERY similar flavor and texture and he loves them.
- 198.44 g package Spanish rice mix
- 453.59 g ground beef
- 118.29 ml diced celery
- 1 small onion, chopped
- 1 egg
- 4 medium green peppers, halved lengthwise, cored and seeded
- 793.78 g canpeeled whole tomatoes, undrained
- 283.49 g can condensed tomato soup
- 236.59 ml water
- Set aside seasoning packet from rice.
- Combine beef, rice mix, celery, onion and egg in large bowl.
- Divide meat mixture evenly among pepper halves.
- Pour tomatoes with juice into slow cooker.
- Arrange filled peppers on top of tomatoes.
- Combine tomato soup, water and reserved rice mix seasoning packet in large bowl.
- Pour over peppers.
- Cover; cook on LOW 8 to 10 hours or high for 5 hours.
This is my first time doing stuffed peppers in the crockpot. I did find that 5 hours on high just a bit too much. I found the peppers were just way too soft. After reading all the reviews I had added salt, pepper, garlic powder. As well I put in about 2 T of the tomato soup and about 1/2cup of shredded mozzarella cheese into the meat mixture. I had made 4 half peppers and 8 meatballs (cause DD doesn't like peppers) The flavor was absolutly delicious. I will make again but cut back on the cooking time. Thanks for posting Michelle.
Wow! This recipe was so tasty and delicious! I've made stuffed red peppers in the crockpot before but this one has the best flavor. Easy to make too.
I will say I browned and crumbled the hamburger meat, and added salt, pepper and garlic powder to the meat mixture before stuffing the peppers.
This is a "must have again" dinner! Thank you for sharing!
I have never made stuffed peppers before, but my husband had requested to have them one night, and this recipe looked rather fool-proof. I omitted the celery (dont care for it), used turkey instead of ground beef and egg substitute instead of an egg, but followed the rest of the recipe as written. Just FYI, Zatarains doesn't have a seperate seasoning packet, but the box we picked up had the season all stuck together in a little glob (sounds appetizing, i know) so I was able to pick it out of the rice and use it for the sauce. We assembled the meat mixture, the soup topping, and sliced the peppers the night before so we could assemble them all quickly the next morning. My husband threw them on before he left for work and we, like other reviewers, had to stack the peppers to get them all in the pot. The little bit of prep work is totally worth it. By the time we sat down for dinner, the peppers were fork tender and delicious. The filling was cooked just right, the rice wasn't over or under done and the egg bound it all together nicely. My only issue was that I felt like the filling needed something- I added a little salt and a little hot chili sauce, and that seemed to be what I felt was missing. Very good recipe, will definitley make it again but I think I'll add salt from the beginning and maybe some garlic and chili flakes or something to the meat to give it a little kick. Thanks for sharing. With my substitutions above, I figured these to be 5 WW pts/pepper half.