Candi's Stuffed Pepper Crock Pot Casserole |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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My boyfriend's mom made a variation of this recipe in the oven, but it was missing something... I added some sausage and some Frank's Red Hot and that was just the ticket to add some kick to the recipe! Preparing it in the Crock Pot slowly, allowed the peppers to cook fully, and really allowed all the flavors to soak into one another. (Also allows those of us who work outside the home, to prepare the meal ahead of time and cook it all day on warm!) Ingredients:
4 green bell peppers |
1 tablespoon extra virgin olive oil |
1 white onion |
1 lb bulk sausage |
1 lb ground beef |
1/4 teaspoon garlic powder |
1/4 teaspoon lawry's seasoned salt |
1/8 teaspoon pepper |
1 1/2 cups minute rice |
1 1/2 cups water |
10 1/2 ounces tomato soup |
8 ounces tomato sauce |
1 1/2 tablespoons frank's red hot sauce |
1/4 teaspoon italian seasoning |
4 ounces velveeta cheese (optional) |
Directions:
1. Saute onions in extra virgin olive oil.
2. Brown sausage and ground beef with sauteed onions, and add garlic powder, seasoned salt, and pepper to browning meat.
3. Chop up 4 green bell peppers. Make chunks approximately 1/2 inch to 3/4 inch.
4. Prepare Minute Rice according to package (boil 1 1/2 cup water, add 1 1/2 cup rice).
5. Once rice is cooked, add tomato soup, tomato sauce, Frank's Red Hot, and italian seasoning.
6. Combine meat, peppers, and rice mixture into Crock Pot.
7. Cook on warm in your Crock Pot for 2-3 hours. (Note - all of the ingredients are fully edible at this point. The longer you cook, the softer your peppers, and the mushier your rice.).
8. (Optional) Add the Velveeta cheese to the casserole 15-20 minutes before eating. Heat long enough to melt throughout.
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