Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

slow cooker inside out stuffed peppers

(4 ratings)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

This is a recipe from my mother's Rival Crock Pot recipe book from the 70's. I had in mind to make a "quick stuffed pepper" recipe because the quick stuffed cabbage recipe was such a hit. 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!

►
(4 ratings)
method Slow Cooker Crock Pot

Ingredients For slow cooker inside out stuffed peppers

  • 1 1/2 c
    raw long grain rice (can use uncooked short grain, or whatever, but not instant rice)
  • 1/2 c
    olive oil, or butter
  • 1 can
    15 oz tomato sauce
  • 1 1/2 c
    water (for the rice)
  • 1 md
    onion, chopped
  • 3 or 4 lg
    green bell peppers, cut in strips (for more green pepper flavor)
  • 1 1/2 tsp
    salt
  • 2 lb
    hamburger, or sausage, fried and drained
  • TIME SAVING ALTERNATIVE:
  • 1 pkg
    2 lb frozen meat balls (plain or italian flavor)

How To Make slow cooker inside out stuffed peppers

  • 1
    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!
  • 2
    Place in slow cooker with all remaining ingredients. Stir well.
  • 3
    Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT