Best Crock Pot Lamb Stuffed Green Bell Peppers Recipes

LAMB STUFFED BELL PEPPERS II

Steps:

• Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
• Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
• Stuff the peppers, set into a lightly greased baking dish.
• Cover with foil.
• Bake in 375F oven for 30 minutes.
• Sprinkle on the lemon juice , not too much.
• Serve hot or at room temperature.

GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES

Steps:

• Slice tops from tomatoes and peppers and clean, save them.
• Remove pulp from tomatoes and reserve.
• Put tops in baking dish and place veggies on top of them (keeps them from burning).
• Sprinkle 1/4 teaspoon sugar in each.
• Heat 1/2 cup butter in large frying pan and saute onion till transparent.
• Add meat and stir.
• Add rice, spices**, and 1 cup tomato pulp (mashed).
• Cover and cook 15 mins, allow to cool.
• Mix breadcrumbs into meat mixture.
• Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
• Pour tomato sauce and enough water to bring fluid level to 1/2.
• Bake in oven at 350 deg for 2-1/2 hours.
• Check periodically to see that water hasn't dried up in pan, add more water if needed.
• ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.

CROCK POT STUFFED GREEN BELL PEPPERS

Steps:

• Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
• Cut around the stem, and chop the pepper part into small peaces.
• Remove the seeds from the peppers.
• In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
• Heat, and stir till it is hot again, and it is mixed well.
• Put filling in green peppers (I pack it, but that is up to you).
• Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
• Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
• You can also make it this way, and cook it in the oven.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SPICY LAMB-STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
• Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
• Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.