Time 6h25m Yield 6 Number Of Ingredients 8 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture. Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper. Cook on Low for 6 to 8 hours.
Time 5h15m Yield 6 Number Of Ingredients 9 Steps:
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside. In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain. Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
Time 8h20m Number Of Ingredients 13 Steps:
Cut the tops off the bell peppers and remove the white membrane and seeds from inside. In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper, and the cooked rice until combined. Stuff the bell peppers with the mixture. Add the stuffed peppers to a slow cooker. Pour in the marinara sauce. Cook on low for 8 hours or until the beef is cooked. Serve & Enjoy.
Time 7h20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid. In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper. Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely. Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid. Pour sauce over peppers. Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
Yield 5 servings Number Of Ingredients 11 Steps:
In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa. Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better. Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese. Fill to the top with rice mixture, and top with the remaining cheese. Pour chicken stock into the bottom of the slow cooker. Cook on high for 4 hours. Enjoy!
Time 4h20m Yield 2 Stuffed Peppers, 2 serving(s) Number Of Ingredients 13 Steps:
Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don’t want any scramble egg in the meat when you cook it!). Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes. Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers. Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.
Time 3h30m Yield 5 servings Number Of Ingredients 12 Steps:
Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers. Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops). Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
Time 5h30m Number Of Ingredients 8 Steps:
Cut off tops of bell peppers, remove seeds and rinse. Set aside to stuff. Mix 1/2 can cream of mushroom soup with remaining items. Add 1/2 cup water and remaining soup to the slow cooker. Put bell peppers in slow cooker standing upright. Stuff peppers with mixture. Cover and set slow cooker on low. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
