This week's recipe is something that you may have prepared before in your oven, but honestly, you should make them in your slow cooker! STUFFED PEPPERS! They made our house smell REALLY good! And everybody feels special with their own little pepper on their own little plate :)
This recipe made 5 peppers and they fit well in my 6 quart crock pot (I took one out to cool down for my 3 year old before I remembered to take a photo, oops!). I probably could have fit a 6th one in too if I had to, but I used all the filling in 5 peppers. Look for wide & fat peppers with straight bottoms, as opposed to tall and skinny ones. The fat ones will sit in the crock better.
***TIP!! Traditionally, stuffed pepper recipes call for COOKED rice, but save yourself some time and use uncooked minute rice in the mixture! Works like a charm and saves you a dirty dish/pan too!
SLOW COOKER STUFFED PEPPERS
- 5-6 green peppers (yellow or red work too!)
- 1 lb ground beef
- 1 cup cooked rice or 3/4 cup uncooked minute rice
- 1 tsp Worcestershire sauce
- 2 T ketchup
- 1 tsp black pepper
- 1 tsp salt
-1/3 cup water
Wash peppers and slice the tops off, save tops. Scrape out the center/seeds. Mix the ground beef, rice, Worcestershire sauce, ketchup, and salt & pepper together in a medium bowl. Generously fill each pepper with the meat mixture, and place in the crock pot. Set the tops back on each pepper. Pour the water into the bottom of the crock.
Cover and cook for 6-8 hours on low, or 4 hours on high. Serve each pepper whole! Yum!