Crock Pot Stuffed Bell Peppers Recipes

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.

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.

Steps:

• Remove the tops of peppers and remove seeds and core.
• Arrange in crock pot so standing upright.
• In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup.
• Spoon mixture into peppers, pressing down to fill completely.
• May overload a bit at the tops.
• Combine the other can of soup with Worcestershire and mustard.
• Spoon mixture over the peppers.
• Add pepper to taste.
• Cover and cook on low for 8-9 hours.

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.