Last weekend, I resurrected a recipe from my (no longer active) Crock Pot Virgin archive to make stuffed peppers, and they were just as wonderful as I remember them! This time, I used ground beef, but these are going back into the rotation for meal planning for sure! Here is the original post from 2012:
- 1 lb lean ground turkey (or whatever ground meat you prefer)
- 1/2 large sweet Texas onion (or whatever onion you have), finely chopped
- 1 large tomato, diced
- 8oz tomato sauce
- Couple tbsp of seasoning for the turkey (I use an All Season blend that combines multiple spices
- 3/4 Cup uncooked rice (I used medium grain white rice – but you could use whatever you like)
- 6 Peppers (green, red, orange, yellow – mix it up!)
1) Saute the onions (I used a small amount of olive oil) until translucent – about 2 minutes. I also add a little bit of salt anytime I’m sauteing onions…I think it’s cuts the “onion-y” taste a little bit.
2) Add the ground turkey and spices and cook until the turkey is done.
3) I threw this in a large mixing bowl to have room to work.
4) Add the diced tomato, tomato sauce (with 1/3 can water to get all the sauce out), and rice – stir well.
5) Cut the tops off the peppers (but keep them) and clean them out. (The pictures show only 4 peppers but I had enough filling for 2 more – so this actually makes 6!)
6) Stuff the filling into the peppers and place in the crock pot – I used my 6 Qt pot. (Note, if any of the peppers are touching the edges, you’ll get some slight “charring” so if that is an issue for you, be sure to use a large enough crock pot so nothing touches the sides.)
7) Put the pepper tops back on top. (I really think this helped to keep the moisture locked in.)
8) Add about 1/3 cup of water to the crock pot, cover and cook for 2.5 hours on high.
These were moist, delicious and very healthy! I’m not a huge fan of peppers (I love stuffed peppers, but mostly the stuffing part) – but the peppers ended up very mild in flavor and I even ate half my pepper! The hubby agrees that this goes into the rotation and we’ll definitely eat this again. And we have leftovers for lunch tomorrow which is a double bonus!
Here’s a picture of one of the peppers from last weekend: