Slow Cooker Stuffed Red Bell Peppers
- Ready In:
- 5hrs 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 lb ground chuck, browned (80/20)
- 2 red peppers, par boiled
- 1⁄2 cup yellow onion, chopped to your liking... medium for me
- 1 -2 garlic clove, minced
- 1 (14 1/2 ounce) can stewed tomatoes, chopped
- 1 (7 ounce) canned corn (optional, my wife hates corn as well)
- 1 tablespoon basil, chopped
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup Minute Rice, uncooked
- 2 tablespoons parsley, chopped
- 2 tablespoons parmesan cheese, grated 1 (8 ounce)
directions
- Wash and cut the tops off of the peppers and remove seeds. Core out the stem from the top for use as a base for the peppers.
- Bring a pot of water enough to to cover peppers to a boil. Add peppers including tops and blanch for 2 to 3 minutes, drain and let cool.
- Brown the ground chuck and ground pork together in a skillet, drain and set aside.
- Combine all the ingredients except the peppers in a large bowl.
- Place the pepper tops in the bottom of the slow cooker, cut side down. Fill the peppers with the tomato rice mixture. There will some left over, and set peppers onto the tops. Pour the remaining tomato rice mixture around the bottom of the slow cooker.
- Sprinkle with the parmesan cheese or bread crumbs. If you need a little more liquid I use tomato juice as needed.
- Cover and cook on low for 4 to 6 hours. Serve with a side of mashed potatoes and enjoy!
- Thanks in advance for any comments or suggestions that can make this dish even better.
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Reviews
-
Gotta love the crockpot! Easy to make and tasted good too. One thing I noticed is that there is a reference to ground pork in the directions but it's not listed in the ingredients. I didn't use any pork and it was great. Also, I didn't have instant rice, but I did have some leftover white rice and used about a cup of that.
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This is fantastic! I actually used 92% lean ground beef and I'm certain one would not be able to tell the difference. This could be served as a main dish or as a appetizer for a small crowd. I added a hint of sliced parm cheese ontop and popped it in the oven broiler for 5 minutes to give the peppers just a hint of 'roasted' flair. Finally, for visual presentation, I added a sprig of flat leave parsley. Yum.. Thanks!
RECIPE SUBMITTED BY
I am an independant salesman that loves to cook. I don't consider myself a gourmet cook or even a "chef." I just like to cook, so I guess that makes me a "cook." Which makes many of my "favorite recipes" not my own creations. I enjoy trying new recipes and adding them into my collection of good finds and learning new cooking techniques as I go along.
I do most of the cooking at home and my wife enjoys trying out all the new recipes I search out.