SLOW-COOKER STUFFED PEPPERS
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
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
SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
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.
SLOW COOKER "INSIDE OUT" STUFFED PEPPERS
This is a recipe from my mother's Rival Crock Pot recipe book from the 70's. I had in mind to make a "quick stuffed pepper" recipe because the quick stuffed cabbage recipe was such a hit. I hate all the tedium of making meat balls and then stuffing something... but I LOVE the flavor of the green peppers, beef and rice in that...
Provided by Marcia McCance
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Saute the raw rice in the oil or butter until it is golden brown. Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
- 2. Place in slow cooker with all remaining ingredients. Stir well.
- 3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
- 4. NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.
MY OWN SLOW COOKER STUFFED BELL PEPPERS
I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007
Provided by Hajar Elizabeth
Categories Peppers
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
- In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
- Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
- Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
- Pour sauce over peppers.
- Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS
Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SLOW COOKER TURKEY STUFFED PEPPERS
I created this as a healthier alternative to traditional stuffed peppers. I work 12-hour shifts as a nurse, so I often rely on the slow cooker for feeding my family. -Mandy Pemberton, Denham Springs, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.
Nutrition Facts : Calories 290 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
SLOW-COOKER GREEK STUFFED PEPPERS
These vegetarian wonders are fast to prep and come out tender and tasty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 4h15m
Number Of Ingredients 9
Steps:
- Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
- Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
- Sprinkle peppers with scallion greens; serve with lemon wedges.
SLOW COOKER STUFFED BELL PEPPERS (FOR 2)
Growing up My aunt used to serve stuffed peppers in the frozen box. They were good, but I have been looking for a good homemade recipe, that would knock my socks off. I found several that seem ok and none that totally had what I was seeking. I decided to play around with it. Remember that stuffed peppers is basically leftover meatloaf, stuffed into a pepper. Since it's just me and my boyfriend, I have this as a recipe for two, but it can easily be updated for more. Enjoy.
Provided by Miss Angee82
Categories Peppers
Time 4h20m
Yield 2 Stuffed Peppers, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
- Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
- Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
- Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.
SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, cooked rice, salt, pepper, corn, onion, black beans, tomato, salsa, shredded cheddar cheese, chicken stock
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 9 grams, Protein 21 grams, Sugar 13 grams
SLOW-COOKER STUFFED PEPPERS
This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 5h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
- Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
- Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
- Serve peppers topped with sauce.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 42.3 g, Cholesterol 59.1 mg, Fat 14.8 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 7.2 g, Sodium 840 mg, Sugar 14.9 g
SLOW-COOKER COUSCOUS-STUFFED PEPPERS
Like stuffed peppers? Try a new one with a spicy combination of ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h50m
Yield 4
Number Of Ingredients 13
Steps:
- Cut thin slice from stem end of each bell pepper to remove top of pepper; discard. Remove seeds and membranes; rinse peppers.
- In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
- Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
- Cover and cook on low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
SLOW COOKER STUFFED PEPPERS
These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
Provided by Cooper4
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g
SLOW COOKER ITALIAN STUFFED PEPPERS (USER RATING: 5 STAR)
Categories Pepper
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Melt Mozzarella cheese on top before serving.
SLOW-COOKER JAMBALAYA-STUFFED PEPPERS
These spicy slow-cooker stuffed peppers prep in just 15 minutes-and the coolest part? There's no need to cook the rice before stuffing!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
- Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
- Sprinkle with parsley. Cut in half to serve.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)
Busy schedule? Now you can have just the right amount ready to serve two with the help of your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 14
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
- In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, salt, cumin, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
- Pour water into lined slow cooker; stand peppers upright in cooker.
- Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with pine nuts and cilantro.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
SLOW COOKER STUFFED BELL PEPPERS
Perfect every time. No more crunchy rice or burnt peppers in this house. My husband does not like cabbage rolls so I never have them, but this is VERY similar flavor and texture and he loves them.
Provided by Michelle Dominic
Categories One Dish Meal
Time 5h20m
Yield 8 half peppers
Number Of Ingredients 9
Steps:
- Set aside seasoning packet from rice.
- Combine beef, rice mix, celery, onion and egg in large bowl.
- Divide meat mixture evenly among pepper halves.
- Pour tomatoes with juice into slow cooker.
- Arrange filled peppers on top of tomatoes.
- Combine tomato soup, water and reserved rice mix seasoning packet in large bowl.
- Pour over peppers.
- Cover; cook on LOW 8 to 10 hours or high for 5 hours.
Nutrition Facts : Calories 187.8, Fat 9.6, SaturatedFat 3.6, Cholesterol 61.8, Sodium 196.9, Carbohydrate 12.7, Fiber 3, Sugar 7.6, Protein 13.5
SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS
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
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
SLOW COOKER STUFFED RED BELL PEPPERS
My wife is not a real fan of green peppers. Using red peppers tones down that nice little bite that the green peppers gives this classic dish. A great easy make ahead the night before recipe for a cold Florida night dinner.... making this the next time I'd use one red and one green pepper for just a bit more flavor...
Provided by jdrichardson
Categories One Dish Meal
Time 5h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 762.5, Fat 41.6, SaturatedFat 16.5, Cholesterol 160.9, Sodium 1154, Carbohydrate 50.9, Fiber 7.6, Sugar 17.4, Protein 48.1
SLOW COOKER CHICKEN STUFFED PEPPERS
An oval slow cooker works best for these. If you have a round cooker, you may only be able to fit 4 peppers. Divide extra filling among the peppers, mound slightly.
Provided by CookingONTheSide
Categories Chicken
Time 6h15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter and 3/4 cup water in medium-size microwavable bowl.
- Microwave for 1 minute; add stuffing mix and cover bowl, venting one side; microwave an additional 1 1/2 minutes and stir with fork.
- In large bowl, combine celery, tomatoes and ground chicken; stir until blended.
- Add stuffing and salt; stir to combine.
- Divide stuffing evenly among peppers; replace pepper tops, fit into slow cooker and add 1 cup hot water.
- Cover and slow cook for 6 hours on low; remove with tongs and serve.
VEGETARIAN STUFFED PEPPERS (SLOW-COOKER STYLE)
This is really different from every stuffed pepper recipe I've ever tried. Don't let the fact there's no meat scare you off. It's delicious and filling. If you MUST have some meat, try adding some crumbled cooked bacon to the mixture but it's fantastic made vegetarian style. Even my picky teenager liked it!
Provided by Teresa Jacobson
Categories Other Main Dishes
Time 3h50m
Number Of Ingredients 15
Steps:
- 1. Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
- 2. In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
- 3. In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
- 4. Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
- 5. Nutrition Info per serving: Calories 474 Total Fat 9.8g /Sat Fat 4.2g Cholesterol 15mg Sodium 423mg Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g Protein 17.4g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love