Crock Pot Stuffed Peppers

By JenHall

We made this using the Wellness Mama stuffing ingredients but using the crockpot cooking instructions. It was really good so do this in the future but we cooked on high for 3 hours - could have gone a bit longer. Try it on low for the 6 - 6 1/2 hrs next time. We used 5 peppers - there was lots of stuffing & enough room in the crockpot for 5.

Ingredients

• copied this filling from Wellness Mama:
• 4 small to medium green, red, or yellow sweet peppers
• 1 cup cooked converted rice
• 1 15 ounce can chili beans with chili gravy
• 1 15 ounce can or two 8-ounce cans no-salt-added tomato sauce
• 1/3 cup finely chopped onion
• 3 ounces Monterey Jack cheese, shredded (3/4 cup)
• Chili powder (optional)
• At least 2 Bell peppers (any color)- I suggest making 4 for leftovers
• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 garlic cloves, chopped, or garlic powder
• 1 can diced tomatoes (or 1 fresh diced)
• 1 zucchini, chopped
• 2 raw eggs
• Spices of choice (I used cumin, chili, garlic, salt, pepper, cilantro, etc)
• Brown meat in large skillet, add onion and garlic and cook 4 minutes, add zucchini and cook another 3 minutes.
• Remove from heat, add tomatoes, spices and eggs and mix well
• Cut tops off peppers but keep them. Scoop out seeds and spoon meat mixture into peppers (if you are only making 2, you will have extra meat, just make into meat type balls and cook with it)
• Bake in oven 30-40 minutes in glass baking dish until well heated and peppers are slightly browned. Keep an eye on them, this can happen fast.

Preparation

Step 1

1. Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4-1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.

2. Cover and cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese and, if desired, chili powder.