This slow cooker version of stuffed peppers is super easy to make and they are absolutely delicious!
As we usually don't have any left overs when I serve this meal, I often will double or triple the recipe to make some freezer meals too!
Slow Cooker Stuffed Peppers
Source: M.J .PuzzleMom at What a Crock!
1 package (about 7 ounces) Beef rice a roni mix
1 pound ground beef
1/2 cup diced celery
1 small onion, chopped
1 large egg, beaten
4 medium-size green bell peppers, halved lengthwise, cored and seeded
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 pound ground beef
1/2 cup diced celery
1 small onion, chopped
1 large egg, beaten
4 medium-size green bell peppers, halved lengthwise, cored and seeded
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water
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Set aside the seasoning packet from the rice. Combine the beef, rice mix, celery, onion and egg in a large bowl. Divide the meat mixture evenly among the pepper halves.
Pour the tomatoes with their juice into a slow cooker. Arrange the filled pepper halves on top of the tomatoes.
Combine the tomato soup, water and contents of the reserved seasoning packet in a medium bowl. Pour over the peppers.
Cover and cook on the low setting for 8-10 hours.
When ready to serve, scoop up all the wonderful diced tomatoes and sauce and pour over the peppers. Enjoy!
Pour the tomatoes with their juice into a slow cooker. Arrange the filled pepper halves on top of the tomatoes.
Combine the tomato soup, water and contents of the reserved seasoning packet in a medium bowl. Pour over the peppers.
Cover and cook on the low setting for 8-10 hours.
When ready to serve, scoop up all the wonderful diced tomatoes and sauce and pour over the peppers. Enjoy!
This also makes a wonderful freezer meal!
2 comments:
I'm making these as we speak :)
Oh, that sounds so delicious!
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