March 5,
2019
Happy Tuesday, Slow Cookerers!
I hope your week has started off nicely.
It is pouring buckets right now, and according to the weather app on my phone (which honestly isn't all that accurate and is kind of annoying) it's never ever ever ever ever going to stop.
I see a lot of board games in my future!
:-)
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.
