STUFFED BELL PEPPERS BETTY CROCKER RECIPES

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SLOW-COOKER STUFFED PEPPERS RECIPE - BETTYCROCKER.COM



Slow-Cooker Stuffed Peppers Recipe - BettyCrocker.com image

There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Total Time 5 hours 15 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

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.

Nutrition Facts : Calories 430 , CarbohydrateContent 33 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 5 g, ProteinContent 26 g, SaturatedFatContent 10 g, ServingSize 1 Pepper, SodiumContent 1140 mg, SugarContent 11 g, TransFatContent 1/2 g

ITALIAN CHEESE-STUFFED MEATLOAF RECIPE - BETTYCROCKER.COM



Italian Cheese-Stuffed Meatloaf Recipe - BettyCrocker.com image

Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

2 eggs
1 1/2 lb lean (at least 80%) ground beef
2 cups soft French bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded provolone cheese (6 oz)
1 jar (7.25 oz) roasted red bell peppers, drained, chopped
1/4 cup chopped ripe olives

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
  • On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
  • Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
  • Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 330 , CarbohydrateContent 11 g, CholesterolContent 120 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 780 mg, SugarContent 3 g

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