Slow Cooker Stuffed Red Bell Peppers

Recipe by jdrichardson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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