Old fashioned stuffed bell peppers were a staple in our family when I was a kid and they find the way onto my family’s table now. They are an inexpensive comfort food that can be made in the oven, crock pot, or top of stove. There are a lot of variations but here is how I like them. They are wonderful to make and freeze as well.
I always spend the last days of summer doing a makeover of my kitchen pantry. This time a huge metal black pot, which I remember from my earliest childhood, caught my eye. My grandma used to cook in it frequently. It was as if everyone in the family loved when she would put it on the stove and my grandpa knew that lunch was going to be great because it had been cooked for a long time. It was convenient for my grandma to use this large pot because she knew there would be enough food for everyone, and we, the children, were staring at the steam coming out, thinking some kind of miracle was about to happen and about to appear.
Today this traditional way of cooking was made possible by SLOW COOKER which is ideal for modern housewives, who are employed and have little time to watch carefully while the meal is being cooked, but who want to eat healthy and enjoy tasty homemade food. In my kitchen SLOW COOKER has replaced both the pots and the stove! But, it was the same before as it is nowadays, after a long period of cooking, there is no difference, yellow, green and red peppers filled with tasty meat are waiting for us in the plates – a marvelous traditional flavor that remains the same for decades!
If you’ve never been a lover of peppers, these crock pot stuffed peppers just may make you one. It’s converted many!
Crock Pot Stuffed Peppers
Old fashioned stuffed bell peppers were a staple in our family when I was a kid and they find the way onto my family’s table now. They are an inexpensive comfort food that can be made in the oven, crockpot, or top of stove. There are a lot of variations but here is how I like them. They are wonderful to make and freeze as well.
- 6 Large Bell Peppers, or enough peppers to fit your crockpot.
- 1 pound lean ground beef or turkey
- 1 cup already-cooked rice, any kind of rice will work.
- 1 (14oz) can fire roasted diced tomatoes ( Italian would work,
- or if you don't have flavored, add 1/2 teaspoon Italian seasoning)
- 1/4 cup finely chopped onion
- 1 tablespoon worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 1/4 cups shredded cheddar cheese (5 oz), divided
- 1/3 cup water, beef broth or V-8 Juice
- sour cream and chopped fresh parsley for toppings
- Hollow out the peppers by slicing the tops and removing seeds. Set aside.
- Combine ground beef/turkey, cooked rice, onion, diced tomatoes, worcestershire sauce, ketchup, 1 cup of cheddar cheese, salt and pepper.
- Fill each pepper with meat mixture.
- Nestle the peppers into your crock pot and put the little pepper tops back on.
- Pour in 1/3 cup of water/broth around the bases of the peppers.
- Cook on low for 6-8 hours, until the peppers soften and they are completely cooked.
- Last 30 minutes of cooking, remove little peppers tops and top peppers with remaining cheese.
- Let cool 15 minutes before serving.
- Serve with parsley and cream, according to taste.