Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family. I finally decided I was going to make them anyway. There were gobbled up in no time. This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot. About 15 minutes before serving they are topped with cheese. Delicious.
The family really enjoyed this dish. I see more Stuffed Peppers for dinner in our future.
CROCK POT STUFFED PEPPERS
6 bell peppers
1 lb lean ground beef (90/10)
1 cup cooked rice
1 (10 oz) can Rotel, or tomato sauce
1 cup pimiento cheese (or shredded cheese)
1 tsp dried minced onion
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
shredded cheese, for topping
1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.
2. Cut the tops off the peppers and remove the ribs and seeds.
Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)
3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.
4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.
About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.