Best Skinny Slow Cooker New Orleans Style Stuffed Peppers Recipes

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NEW ORLEANS STYLE STUFFED PEPPERS



New Orleans Style Stuffed Peppers image

They say necessity is the mother of invention. I can go with that, since this recipe came about to appease my hubby's cravings for stuffed peppers and his deep, abiding love of red beans and rice. The man loves the red beans and rice, possible more than me. :) There are a lot of steps listed in the recipe, but it is really quick getting the peppers to the oven. Cooking time is for the longest range of bake time.

Provided by Amanda Beth

Categories     Poultry

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 large green peppers
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground pepper
1 lb ground turkey
1 (6 1/2 ounce) package red beans and rice mix (I use Knorr's)
2 cups water
1 (8 ounce) can tomato sauce
1 cup shredded cheddar cheese
1/2 teaspoon salt (to taste)

Steps:

  • Remove tops from green pepper and clean insides. Try to level bottoms of peppers if needed, so they will stand flat. Chop tops of peppers and set aside. Preheat oven to 350°F.
  • In large skillet, brown ground turkey, garlic powder, onion powder and pepper for about 5 minutes.
  • When turkey is almost done, add rice and beans mix, green pepper tops, and water. Cover, and cook for about 7 minutes, stirring occasionally.
  • When rice is tender, turn off heat. Stir in tomato sauce, and taste the mixture for seasoning. You may need to add more garlic and/or pepper to suit your family's taste.
  • Spray an 8x13 glass pan with cooking spray. Carefully stuff peppers with turkey mixture. (It's hot!) and set peppers in greased pan. They will be slippy, but it makes for an easier clean up.
  • Bake peppers for 20-40 minutes, depending on how soft you like your peppers.
  • When peppers reach desired tenderness, top with shredded cheese. Remove peppers from oven when cheese reaches a nice, melty state.
  • Be careful. Remember, you greased the pan, so the peppers may slide.
  • Let rest 5 minutes, and enjoy!

N'AWLINS STUFFED BELL PEPPERS



N'Awlins Stuffed Bell Peppers image

Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!

Provided by NinainNO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h55m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder
salt and ground black pepper to taste
1 ½ pounds ground beef
¾ pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
  • Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
  • Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 40.3 g, Cholesterol 122 mg, Fat 24.1 g, Fiber 3.3 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 1163.8 mg, Sugar 6.1 g

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Categories     Entree

Time 5h15m

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

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.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g

SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS



Skinny Slow-Cooker New Orleans-Style Stuffed Peppers image

98% less sat fat • 69% less sodium than the original recipe. Whet your palate with this spicy, Cajun treat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 4

Number Of Ingredients 9

8 ounces ground chicken breast
1/2 cup thinly sliced celery
1 teaspoon olive oil
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 1/3 cups cooked brown rice
1 medium fresh jalapeño chile pepper, seeded and finely chopped*
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
4 large red sweet peppers

Steps:

  • In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 14 g, TransFat 0 g

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