Slow Cooked Picadillo Stuffed Peppers Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
• For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
• Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
• Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

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:

• 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.

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:

• Cut 1/4 off stem end of pepper and remove seeds.
• Stand pepper and tops in a microwave-safe baking dish.
• Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
• Stir 1 1/2 cups pasta sauce into water in dish.
• Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
• Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
• Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
• Spoon meat into peppers and replace the tops.
• Cover tightly and refrigerate up to two days.
• Heat oven to 400.
• Uncover baking dish and brush the peppers with oil.
• Bake uncovered for 30 minutes until peppers are lightly charred.

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.