I LOVE stuffed green peppers and have tested several different recipes (Mexican styled & a beef and turkey version). They aren't terribly hard to make but more time consuming then I like after a long day of work, so I tried a slow cooker version! This recipe comes from foods.com. I posted the original from the site but if I were to make it again I would only use 1/4 cup of the chili sauce. I chose to use 1/2C instead of 3/4C because we aren't spicy food people, however it was still too spicy for our liking. The other change I would make would be to add some cheddar cheese mixed in.
Ingredients
- 6 green peppers
- 1 lb extra lean ground beef
- 3/4 cup long grain white rice, raw
- 1 onions, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) cans original stewed tomatoes, chopped
- 1 (10 1/2 ounce) cans tomato soup
- 1/2-3/4 cup chili sauce
- 1/2-1 teaspoon salt
- 1/2 teaspoon fresh black pepper
Directions
- Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
- In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
- Stuff peppers with this mixture and sit in the crock pot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
- Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
- Pour sauce over peppers.
- Cook on low 6-8 hours or until tender. This can take less or more time as crock pots differ wildly.
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