Slow Cooker "Inside Out" Stuffed Peppers
I hate all the tedium of making meat balls and then stuffing something... but I LOVE the flavor of the green peppers, beef and rice in that tomatoey sauce.
So why not just throw all the pertinent ingredients into a slow cooker and let it make itself? Ha!
I checked her book and there was this recipe for "Spanish Rice" with all the same ingredients! I added additional pepper for more pepper flavor!
1 1/2 craw long grain rice (can use uncooked short grain, or whatever, but not instant rice)
1/2 colive oil, or butter
1 can(s)15 oz tomato sauce
1 1/2 cwater (for the rice)
1 mediumonion, chopped
3 or 4 largegreen bell peppers, cut in strips (for more green pepper flavor)
1 1/2 tspsalt
2 lbhamburger, or sausage, fried and drained
TIME SAVING ALTERNATIVE:
1 pkg2 lb frozen meat balls (plain or italian flavor)
How to Make Slow Cooker "Inside Out" Stuffed Peppers
- Saute the raw rice in the oil or butter until it is golden brown.
Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
- Place in slow cooker with all remaining ingredients. Stir well.
- Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
- NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.