Crock Pot Stuffed Peppers

Stuffed Peppers are one of my favorites. But, I especially love them when they are prepared in a crock pot. The oven tends to dry them out; but slow cooked, they come out so moist, tender and flavorful. And, who doesn’t love the convenience of crock pot meals? It frees up a lot of time for other tasks, like getting ready for the upcoming holidays. Actually, stuffed peppers are traditionally a part of Spanish cuisine; however, it has been adopted with different names and forms around the world. This recipe has ingredients most common to the American culture. Did you know that in some parts of America, this dish is referred to as “stuffed mangoes,” despite the fact that none are used as an ingredient?  In parts of the Midwest (and also in northeast Pennsylvania), it’s not unusual to see a grocery store advertising mangoes on sale, only to find green bell peppers below the sign. Where did this confusion originate? Back in the 1600’s, mangoes (the fruit) were imported from the West Indies in pickled form to preserve them during the long journey to America. American colonists began to use the term “mangoes” synonymously with anything pickled. Ironically, the most popular dish to be pickled at that time was green bell peppers stuffed with cabbage. Soon, thereafter, (whether pickled or not) green bell peppers also took on the name, “mangoes.” Now that I’ve got your head spinning, let’s talk about my recipe for stuffed mangoes peppers.

Chop onion and red bell pepper. Mince garlic (or use jarred).

Wash peppers. Cut tops off and remove core. The quickest and easiest way to remove the core is to use a melon baller tool.

In a large mixing bowl, combine ground beef, raw (uncooked) rice, onion, chopped red bell pepper, seasoned salt, pepper, garlic, canned tomatoes, bread crumbs, dried parsley and Worcestershire sauce. Add 1/2 to 3/4 cup of prepared sauce to mixture. I used 3/4 cup; but if you prefer your filling to have a firmer texture, then cut back on the sauce added here.

Also, I used a full cup of rice, but if you prefer less rice in your filling, then adjust accordingly.

Using your hands, mix well to combine all ingredients. (Sorry, I know it's messy, but it doesn't work well any other way.)

Stuff peppers with this mixture (mounding on the top).

Sit upright in crock pot. Do not let sides of peppers touch sides of crock pot, as the part touching will burn.

Pour remaining sauce over peppers.

Cover and cook on low 6-8 hours, or until tender. Sprinkle tops of peppers with mozzarella cheese. Cover and continue cooking on low for an additional 10 to 15 minutes, or until cheese is melted.

  

CROCK POT STUFFED PEPPERS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 medium-sized green peppers (or color of your choice)
• 1-1/2 pounds lean ground beef (90% or above)
• 3/4 to 1 cup uncooked Minute Rice
• 1 each small onion, chopped
• 3/4 (of 1 whole) red bell pepper, chopped
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper        
• 2 teaspoons minced garlic
• 1 (14.5-ounce) can diced fire roasted tomatoes, drained
• 1/2 cup Italian flavored bread crumbs
• 2 Tablespoons dried minced parsley
• 1 Tablespoon Worcestershire sauce
• 1 jar (24-ounces) marinara sauce (or jarred sauce of your choice)
• 2 cups shredded Mozzarella cheese

             
DIRECTIONS:

1. Wash peppers. Cut tops off and remove core.
2. In a large mixing bowl, combine ground beef, rice, onion, chopped red pepper, seasoned salt, pepper,
    garlic, canned tomatoes, bread crumbs, parsley and Worcestershire sauce. Add 1/2 to 3/4 cup of
    prepared sauce to mixture. Using hands, mix well.
3. Stuff peppers with this mixture and sit upright in crock pot. (Do not let peppers touch sides of crock
    pot, as the part touching the crock pot sides will burn.)
4. Pour remaining prepared sauce over peppers.
5. Cover and cook on low 6-8 hours, or until tender. Sprinkle tops of peppers with mozzarella cheese.
    Cover and continue cooking on low for additional 10 to 15 minutes, or until cheese is melted.