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Slow Cooker Stuffed Peppers Recipe

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This recipe for Slow Cooker Stuffed Peppers, by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Telesco
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 red bell peppers
1 cup uncooked rice
1 lb ground beef
2 eggs (slightly beaten)
fresh parsley (chopped fine)
1/2 cup Italian flavored bread crumbs
1 cup grated Parmesan cheese
1 small onion
28 oz can of tomato puree or sauce (or homemade marinara if you have it on hand)
2 tbsp olive oil
salt and pepper (to taste)

Directions:
Directions:
Number of Servings: 4
Preparation Time: 1/2 hour plus cooking time

Boil rice to al dente in a pot of salted boiling water. Drain, and set aside.

Cut off tops of peppers and remove seeds. When using a slow cooker there is no need to pre-boil the peppers.

In a separate bowl mix remaining ingredients and add rice as well. Don't overmix or densely pack the mixture. Sprinkle a little salt in the hollowed out peppers and fill each one with the meat/rice mixture.

Thinly slice the onion and put in the bottom of the slow cooker with the olive oil. Pour 1/2 of the tomato sauce and place stuffed peppers on top. Then pour the remaining tomato sauce over the top of the peppers. Set slow cooker on high and cook for 4 hours. Serve with a tossed salad if you wish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
You can also cook pasta to use with the pepper flavored tomato sauce. Yummy!

 

 

 

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