Beef

Slow Cooker Stuffed Peppers

May 12, 2017
Slow Cooker Stuffed Peppers - Serves 2

These Stuffed Peppers are so easy and delicious filled with ground beef, onions, garlic and rice and topped with tomato sauce and gooey Monterey Jack cheese. Let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.

These are the ingredients I used.

Slow Cooker Stuffed Peppers ingredients

 

Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.

Slow Cooker Stuffed Peppers remove seeds and membranes

 

In a bowl mix the ground beef, onion, 1/2 cup of cheese, rice, salt, garlic and 1/2 of the tomato sauce.

Slow Cooker Stuffed Peppers mix ground beef, onion rice, salt, garlic, tomato sauce and cheese in a bowl

 

Spoon the beef mixture into the peppers and stand the peppers upright in a small crock-pot. Add 1/4 cup of water to the bottom of the crock (not over the peppers).

Slow Cooker Stuffed Peppers spoon mixture into peppers and add to crockpot

 

Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 8 hours or high for 4 hours.

Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.

Slow Cooker Stuffed Peppers - These Stuffed Peppers are so easy and delicious filled with ground beef, onions, garlic and rice and topped with tomato sauce and gooey Monterey Jack cheese. Let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.

 

Slow Cooker Stuffed Peppers - Serves 2
Print
Slow Cooker Stuffed Peppers
Prep Time
5 mins
Cook Time
8 hr
Total Time
8 hr 5 mins
 
These Stuffed Peppers are so easy and delicious filled with ground beef, onions, garlic and rice and topped with tomato sauce and gooey Monterey Jack cheese. Let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.
Course: Main Course
Cuisine: American
Servings: 2
Calories: 722.7 kcal
Ingredients
  • 2 large bell peppers any color
  • 1/2 lb ground beef
  • 1/2 onion diced small
  • 1/2 cup cooked rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic minced (I use minced from a jar)
  • 7 ounces tomato sauce
  • 3/4 cup Monterey Jack cheese shredded
Instructions
  1. Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.
  2. In a bowl mix the ground beef, onion, 1/2 cup of cheese, rice, salt, garlic and 1/2 of the tomato sauce.
  3. Spoon the beef mixture into the peppers and stand the peppers upright in a small crock-pot. Add 1/4 cup of water to the bottom of the crock (not over the peppers).
  4. Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 8 hours or high for 4 hours.
  5. Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.

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