Crock Pot Stuffed Green Bell Peppers
photo by Cooking for ONE 2
- Ready In:
4 stuffed peppers
- 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.
Questions & Replies
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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!
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!