STUFFED BELL PEPPERS CROCKPOT RECIPES

Name: Slow Cooker Stuffed Bell Peppers Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 Large Bell Peppers; 1 pound lean ground beef; 1/2 cup onion (chopped); 1 14 14 1 oz can diced tomatoes; 1 cup wild rice (cooked (any kind of rice will work)); 2 Tablespoons Worcestershire sauce; 1 teaspoon salt; 1 teaspoon pepper; 1 1/4 cup shredded cheese (divided); 1/4 cup water (to put on the bottom of the slow cooker)

SLOW COOKER STUFFED BELL PEPPERS RECIPE - RECIPES.NET

Slow Cooker Stuffed Bell Peppers Recipe - Recipes.net image

These stuffed bell peppers are packed with a filling of ground beef, wild rice, and cheese, then slow-cooked to tender perfection in this easy recipe.

Provided by Thea Larsen

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield 6

Number Of Ingredients 10

Ingredients

6 Large Bell Peppers
1 pound lean ground beef
1/2 cup onion (chopped)
1 14 14 1 oz can diced tomatoes
1 cup wild rice (cooked (any kind of rice will work))
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 1/4 cup shredded cheese (divided)
1/4 cup water (to put on the bottom of the slow cooker)

Steps:

Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
About 15 minutes before serving, sprinkle remaining cheese and let it melt.

Nutrition Facts : ServingSize 1.00 , SugarContent 0.00

CROCKPOT STUFFED PEPPERS - EVERYDAY EILEEN

Crockpot Stuffed Peppers - Everyday Eileen image

Delicious Mexican flavored Stuffed Peppers in the Crockpot, Perfectly seasoned ground beef, rice, and beans for a delicious dinner. Great for feeding a crowd. A freezer-friendly meal perfect for meal planning

Provided by Eileen Kelly

Categories Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 10

Ingredients

6 medium bell peppers (various colors, stems, and seeds removed)
1 pound ground beef (80/20 is preferred )
1 cup cooked brown rice (or cooked white rice)
¼ cup taco seasoning
1 teaspoon garlic powder
1 (15 ) ounce can black beans, drained and rinsed
1 cup Mexican blend cheese, divided (divide into ¾ cup and ¼ cup)
1 ¼ cup red enchilada sauce, divided (homemade or store-bought, divide into 1 cup and ¼ cup)
non-stick cooking spray
chopped fresh cilantro, optional garnsh

Steps:

Spray the bottom of a slow cooker liner with nonstick cooking spray.
In a large mixing bowl, combine the ground beef, brown rice, taco seasoning, garlic powder, black beans, ¾ cup Mexican blend cheese, and 1 cup enchilada sauce.
Scoop the mixture into each of the bell peppers, mounding at the top
Place the stuffed bell peppers into the slow cooker.
Cover the slow cooker and cook on low for 4 to 6 hours or until an instant-read thermometer inserted into the center bell pepper reaches 165°F
Prior to serving, pour remaining enchilada sauce over the stuffed bell peppers and top the peppers with remaining cheese
Replace the lid until the cheese has melted.
Serve topped with additional cheese and/or chopped fresh cilantro.

Nutrition Facts : ServingSize 1 stuffed pepper, Calories 435 kcal, CarbohydrateContent 38 g, ProteinContent 25 g, FatContent 21 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 71 mg, SodiumContent 1688 mg, FiberContent 11 g, SugarContent 10 g, UnsaturatedFatContent 9 g

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