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.
Servings 6
Ingredients
- 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
Instructions
- 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.