March 2,
2017
Happy Friday Eve, Slow Cookerers!
Thank you so much for all of your kindness yesterday with my sunscreen fiasco.
Today is MUCH
BETTER!
thank you!! :-)
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.
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.
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.
