Slow Cooker Stuffed Peppers

Votes: 2

Time: 3 hours 30 minutes
Complexity: easily
Servings: 5

Nutritional value per serving:

Calories 585, total fat 27 G., saturated fats 14 G., proteins 37 G., carbohydrates 49 G., fiber 4 G., cholesterol 108 mg, sodium 1149 mg, sugar 3 G.

Stuffed peppers have never been easier to make! Your slow cooker is your friend. Simply combine all the filling ingredients (including the raw ground beef), then stuff the peppers and let the slow cooker do the rest. Serve the peppers with sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 large red, yellow, or orange peppers
450 g ground beef, 10% fat
1 can (400 g) of canned fire-roasted tomatoes
2 cups grated pepper jack cheese
1 cup boiled white rice
4 cloves garlic, crushed
4 green onions, thinly sliced
2 tsp chili powder
0.5 tsp ground cumin
0.5 cups lightly salted chicken broth
Sour cream, for serving
Special equipment: 6 liter slow cooker.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet pepper, fried tomatoes, rice, pepper jack cheese, ground beef, green onions, sour cream, chili seasoning, cumin

Cooking the dish according to the recipe:

Cut about 0.3 cm off the bottom of each pepper so it can stand upright. Cut off 0.5 cm from the top. Remove and discard the seeds, then finely chop the remaining flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as possible from inside the peppers.
In a large bowl, mix the chopped peppers with the ground beef, tomatoes and their juices, 1 cup of cheese, cooked rice, garlic, 3 tablespoons of green onions, chili powder, cumin, 1.5 teaspoons of salt, and a few turns of the black pepper grinder. Spread the meat filling evenly over the peppers, pressing down (the filling will rise slightly above the tops of the peppers).

Pour chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Sprinkle the peppers with a pinch of salt. Cover and cook over high heat until the peppers are tender and the ground beef is cooked through, 3 to 3 1/2 hours. Sprinkle with the remaining 1 cup of cheese, cover, and cook over high heat for another 10 minutes, until the cheese melts. Sprinkle the peppers with the remaining green onions and top each with a dollop of sour cream.

Categories:

recipe / Calorie content of prepared meals / Simple recipes for a multicooker / Stuffed dishes / Multicooker / Summer dishes / Main courses / Meat / Food Network - recipes