Alright -- let's talk dinner.
Stuffed Peppers are a great way to stretch a pound of ground meat and have a light healthy meal that looks just as
amazing as it tastes.
This is a pretty customizeable recipe. I probably use different measurements each time I make stuffed peppers --
I honestly don't really measure anymore.
You are essentially making tiny little meatloaves to stuff inside.
YUM.
click thru to see photos and reader comments
6 peppers fit into a 6-quart slow cooker
6 peppers, seeded with tops retained
1 pound lean ground beef or turkey
1 cup already-cooked rice
1 can flavored tomatoes (I used fire roasted, Italian would work. If you don't have flavored, add 1/2 teaspoon Italian seasoning)
1 teaspoon
worcestershire sauce
2 tablespoons ketchup
1 teaspoon black pepper
1/3 cup water
The Directions.
in a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers)
wash and clean
out the peppers. Save the tops.
Poke a hole in the bottom of the peppers with a sharp knife or skewer -- this will allow any grease that might accumulate to escape.
Stuff each pepper with a good amount of the ground beef and rice mixture
Nestle the peppers into your crock and put the little pepper tops back on.
Pour in 1/3 cup of water around the bases of the
peppers
cook on low for 6-8 hours. I cooked these for exactly 8.
The Verdict.
The peppers had an amazing roasted flavor, and the meat was cooked nicely with out a hint of
grease--which was a fear I had.
