Monday, March 28, 2011

Slow Cooker To The Rescue: Slow Cooker Stuffed Peppers

I want to thank all my loyal readers for sticking with me. Most of you know I hadn't posted since Friday. Both hubby and I were soooo sick. He started Thursday night and was so bad I'd actually not gotten any sleep. We both called into work, he being sick and I from lack of sleep. However, it was a good thing I called in as well. I ended up so sick that I lost three pounds this weekend. Believe me, although I can afford to loose the pounds, it was not in a good way. I am sure I will find them this week.  They are so much easier to find than to loose!

This week, we were not able to have a family meal night nor a Supper Club due to illness. Although we had not cooked at all, I am posting a tried and true recipe that happens to be one of hubbies favorites. While I have posted this under the category 'Slow Cooker To The Rescue', it would also apply to 'Balancing Meal Time'. It is a great family meal and, as it cooks while you are away at work in the slow cooker, allows for more quality family time because you are not tied to the kitchen. I hope you give it a try and love it as we do!

Slow Cooker To The Rescue: Slow Cooker Stuffed Peppers


6 large green bell peppers
2 cups cooked wild rice
1 1/2 pounds ground beef, preferably ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated ( I prefer shredded Velveeta. It melts the best)
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg


In a large mixing bowl combine ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, red pepper flakes, nutmeg, salt and pepper.  Mix well.  Cut just the tops off of the green peppers and remove seeds and ribs from inside.  Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.
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