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24

Slow-Cooker Stuffed Peppers

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Hello All!  And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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Ok, on to today’s recipe.  Do you use that crock pot that I know you have hidden away in one of those bottom cabinets in your kitchen?  Need another great idea to help?  This post is for you.  Stuffed Peppers was one of my favorite meals growing up.  We had a huge garden and the peppers would be fresh.  This meal doesn’t take a great deal of prep time.  I suggest putting everything together the night before and leaving them in the fridge.  Go ahead and set out the crock pot and sleep well knowing your supper for tomorrow is a cinch!  Give this one a try.  It’s a winner!  Oh, and so were the Texas Rangers.  Congrats!  Hello Win Column!!!

Slow-Cooker Stuffed Peppers

Ingredients:

  • 1 pound ground beef
  • 1 cup uncooked white rice
  • 8 ounces mozzarella cheese, cut into 1/4-inch cubes
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon parsley, chopped
  • 2 cloves garlic, minced
  • 6 large red bell peppers, rinsed, tops removed and hollowed out
  • 1 (32-ounce) can crushed tomatoes
  • 1 1/2 cups beef broth
  • 1/2 cup parmesan cheese, grated

Directions:

In a large bowl, mix together the ground beef, rice, mozzarella cheese, onion, salt, pepper, parsley, garlic.  Chop any of the bell pepper tops that are left after removing the stems.  Mix those into the bowl too.  Waste not want not!

Fill the hollowed out peppers with the mixture, filling about 3/4 of the way.  (The rice will expand). 

Place the stuffed peppers into a large slow-cooker or crock pot (5-quart).  Pour crushed tomatoes over the peppers.  Then, pour the beef broth around the sides.  Cover and cook on low for 6 to 8 hours.  Top with grated parmesan cheese before serving.  Enjoy!

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Bye for now!

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