Slow Cooker Stuffed Peppers Recipe

I have not had Stuffed Peppers in a long time!  I kept putting off making these, because it wasn’t one of those recipes I could just dump everything in the slow cooker for.  I had to brown the meat first and I also had to cook the rice.  Big deal, right?  Well, for some reason, that makes me procrastinate.  I’ve been planning to make a weekly meal plan again, but keep procrastinating on that, too.

 

Finally, today, while I have the right kind of meat thawed, it was time.  I was finally going to do this thing.  I got it started and suddenly realized a deadline was heading my way.  I had to meet my husband in town soon…before I had a chance to get it in the slow cooker.  Thank goodness for 15 year old daughters!  They are very capable to help you when you don’t schedule your life right.  She managed to finish what I had started and get it in the slow cooker in time to cook it on high for 5 hours.  Yay Autumn (my daughter)!

 

As this recipe was cooking, my stomach started growling just smelling it all afternoon.  I wish I could bottle it up and let you smell it through your computer.  Of course, I love cooked peppers, so that is a smell that is very enjoyable to me!  In case you’re wondering, this recipe was a hit with the family!  The 1 year old, 4 year old and husband all liked it, so I think we’re on to something!

 

Slow Cooker Stuffed Peppers

 

Ingredients:

8 large bell peppers (any colors)
2 lbs ground beef, browned, drained and rinsed
1 large onion, chopped
1 cup, cooked brown rice
2 eggs
1/2 cup milk
1 4 oz can tomato sauce
2 tsp salt
1/2 tsp pepper
1 cup mozzarella cheese (for topping)

 

Directions:

1. Cap 8 peppers and clean out the seeds.
2. Wash them out with cold water and set aside.
3. Mix together all ingredients (except peppers and cheese) in a bowl.
4. Stuff each pepper with the beef & rice mixture.
5. Sprinkle each pepper with mozzarella cheese.
6. Cook on low for 8 hours or on high for 4-5.

Freezer to Slow Cooker Instructions:

• Follow instructions 1-5 above.
• Place in freezer safe bag and freeze until the day you’re ready to cook them.
• You can cook from frozen, but add an extra hour cooking time.

 

 

 

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