Stuffed Peppers was one of those recipes we kept avoiding. Not because they didn’t sound delicious, but because coring peppers seemed like a chore and we weren’t sure we had time to delicately spoon the meat mixture into each pepper shell.
It turns out that this recipe is rather easy, especially when coring the peppers with the handy-dandy Pepper Corer that we picked up at The Good Cooking Store. And the pepper shells are not as fragile as they appear. Using a spoon to fill each pepper is a cinch—so simple, in fact, we may hand this duty over to the kids next time.
But the best part about this recipe is that it makes you look like a champ in the kitchen. We’ll be the first to admit that stuffed anything is completely impressive—not to mention delicious. The combination of Spanish rice and ground beef makes a hearty filling for these peppers, and we like that the pepper adds an extra dose of vegetables to our diet.
Fix-It and Forget-It Lightly Revised and Updated, pg. 86
Makes 4 servings
Prep Time: 20-30 minutes
Cooking Time: 3-5 hours
Ideal slow-cooker size: 5-qt.
1 lb. extra-lean ground beef
4 large green bell peppers, tops removed, cleaned of seeds and cored, but not cut in half
8-oz. can tomato sauce, divided
15-oz. can Spanish rice
1 large onion, chopped
½ tsp. salt
¼ tsp. black pepper
1. Combine all ingredients, except peppers and ½ can of tomato sauce.
2. Stuff green peppers full.
3. Stand peppers up in slow cooker. Pour remaining tomato sauce over peppers.
4. Cover. Cook on high 3 hours or on low 4-5 hours.
340 calories (110 calories from fat), 12 g total fat (4.5g saturated, 0g trans), 40mg cholesterol, 470mg sodium, 31g total carbohydrate (5g fiber, 6g sugar), 27g protein, 30%DV vitamin A, 150%DV vitamin C, 6%DV calcium, 25%DV iron