How to Make Stuffed Bell Peppers in a Crock Pot

This is my recipe for making stuffed bell peppers in the crock pot. These are perfect for taking to a pot luck or as an easy dinner idea. I like to serve them with mashed potatoes, but they make a nice meal that requires no side.

Cooked peppers can be stored in the refrigerator for about 1 to 2 days. After that they start to get soggy. If you need to store them longer, then it would be best to freeze them. I’ve never frozen them so I’m not sure if they would still be good after thawing.

List of Ingredients:

6 Large Peppers (red, green, yellow, or orange)

1 Package of Lean Ground Beef (mix with ground pork if you prefer)

1/2 of an Onion finely chopped (substitute scallions if you prefer)

5 Garlic Cloves finely chopped (garlic powder works also)

1/2 Cup of Rice (white rice that has been rinsed)

1 Jar of Tomato Sauce (Sauce of your choice – I used mushroom flavored sauce)

Seasonings (I used Tarragon, Parsley, and Garlic)

Other items needed:

Crock Pot

Two Frying Pans

Sauce Pan with Lid

Mixing Bowl

Spoon to Mix With

Measuring Cup

Brown ground beef in a pan. This usually takes about 5 to 10 minutes depending on whether or not you preheated your pan. Its important to brown the meat, but don’t overcook it. In a separate pan, fry garlic and onions until tender. Onions and garlic should be slightly brown. Wash your rice thoroughly. In a pan, add 1 cup of water and 1/2 cup of rice. Boil the rice for about 15 minutes. Once everything is ready to go; mix the ground beef, garlic, onions, and rice in a large bowl. Add tomato sauce to the mixture. Add seasonings and mix. Wash 6 bell peppers, remove the tops and seeds. I like to use a combination of red and green bell peppers. For best results, use the largest bell peppers that you can purchase for the market or grocery store. Fill all bell peppers with the mixture. Place leftover mixture in the bottom of the crock pot and the bell peppers on top. Add 1/2 cup of water to the crock pot. This keeps the peppers moist. Cook on low for 3 hours. When complete, sprinkle tarragon on top of the bell peppers and enjoy! Serve with sour cream and bread if desired.

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