Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Robert D. photo by Robert D.
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
  • Bring to boil.
  • Stir in rice, cover.
  • Remove from heat and let stand for 5 minutes.
  • Meanwhile cut tops off peppers, remove seeds and cu in half.
  • Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
  • Place peppers in dish.
  • Spoon meat mixture into peppers, cover with foil.
  • Bake at 400 for 35-40 minutes.
  • Spoon sauce over peppers before serving.
  • Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
  • Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
  • Stir well.
  • Stuff peppers 2/3 full.
  • Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
  • Cover and cook on low 7-9 hours or high 3-4 hours.

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Reviews

  1. Kelly S.
    I followed the instructions for the crock pot version. It turned to mush in 6 hours on low. I made it for a friend and was very embarrassed to bring her green pepper soup. I do not know what happened. I followed the baking recipie and the meat tasted good but will not do it in the crock pot again.
     
  2. dancingcrystal2007
    I don't like bell peppers, but this was freakin' great! The family absolutely loved it and I am definately going to cook this again. I'm not a really experienced cook, but this was really easy!
     
  3. Mrs. Flanagan
    AWESOME! The only thing I changed was that I made them the night before. I don't know if that changed the taste or not, but they were really good. I was a little iffy about the dry dressing, but I think that is what made the dish. I will be making this again!
     
  4. Kitchenette
    These turned out very well, and they're quick and easy to make. The seasoning was just right. I'll definitely make them again. I made this dish for my finicky, meat-n-potato-loving, convalescent granny, and she gobbled it up. She said the peppers needed some cheese, though. For seasoning, I used Durkee Grill Creations Italian Herb marinade mix. I wanted to freeze some of the filling, since it made way too much, so I made it with just the beef, rice, and seasonings. I froze half, then stirred some sauce into the rest and stuffed the peppers. To use the frozen filling, I thawed it out, microwaved it, stirred in more tomato sauce, and stuffed more peppers. It turned out just as good as the first batch.
     
  5. DianaEatingRichly
    Made the oven version in my shallow dutch oven instead of a casserole. Made as written and absolutely delicious!
     
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Tweaks

  1. Crosbie09
    These were excellent! We used ground pork and substituted the tomato sauce for garlic and onion spaghetti sauce, added some boursin cheese, italian seasoning and some adobo seasoning then sprinkled these with mozzarella cheese.
     
  2. WendyAllyn
    I made the baked version of this the other night and it turned out awesome! For more Italian flavor I added a few links of well drained sweet Italian sausage to the mix as well as some Penzeys Tuscan Sunset seasoning. I had to substitute some crused tomatoes for tomato sauce since I only had 3 8 oz cans and it worked out great! Like some of the others I melted slices of pepper jack cheese on a few and provolone on the others and it browned really pretty and tasted great! Thank you so much for the recipe and I will be making this again - maybe next time with red bell peppers instead of green!
     

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