Crockpot Peppers

Crockpot Peppers
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.3
  • Total Fat: 17.3 g
  • Cholesterol: 48.2 mg
  • Sodium: 1,168.9 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 12.7 g

View full nutritional breakdown of Crockpot Peppers calories by ingredient
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Introduction

A quick and easy modern version of the traditional stuffed red/green peppers with ground beef and rice A quick and easy modern version of the traditional stuffed red/green peppers with ground beef and rice
Number of Servings: 8

Ingredients

    6 green/red bell peppers
    1 tablespoon olive oil
    1 can (14.5 ounces) diced tomatoes
    1 can (8 ounces) tomato sauce
    1 clove garlic, crushed
    1 teaspoon dried leaf oregano
    1/2 teaspoon dried leaf basil
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    1 1/2 teaspoons Worcestershire sauce
    1 1/2 pounds lean ground beef or chuck
    1 1/2 cups cooked long-grain rice
    grated parmesan cheese, optional

Tips

*substitute ground turkey for the beef
*substitute brown rice for white enriched rice -- you may need to adjust your cooking time


Directions

Cut tops off peppers; remove seeds and membranes. Quarter the peppers and set aside. Rinse peppers under cold water. In slow cooker, pour in about 1/2 jar of tomato sauce. Place 1/2 of the peppers in the bottom of the slow cooker.

In a seperate pan, boil and prepare instant white rice as indicated on manufacturer's box. I use "Boi-in-Bag" type for quick cooking. After rice is prepared set aside.

Heat olive oil and in a large skillet over medium heat until hot. Sauté ground beef until brown. Drain any excess oil. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper and cooked rice. Simmer for about 10 minutes.

Add half of the Beef/Rice mixture to the crockpot. Layer with remaining peppers. Add the remaining half of the beef mixture. Top with a few pepper pieces. Place lid on slow cooker and let stand at low heat for 2-3 hours.

If desired, top the Cooked Beef and Peppers with a little grated paremesan cheese. Enjoy!

Serving Size: makes 8 3/4c. servings

Number of Servings: 8

Recipe submitted by SparkPeople user EVERDAYTLP.

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