Slow Cooker Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Perfect every time. No more crunchy rice or burnt peppers in this house. My husband does not like cabbage rolls so I never have them, but this is VERY similar flavor and texture and he loves them. Ingredients:
1 (7 ounce) package spanish rice mix |
1 lb ground beef |
1/2 cup diced celery |
1 small onion, chopped |
1 egg |
4 medium green peppers, halved lengthwise, cored and seeded |
1 (28 ounce) can peeled whole tomatoes, undrained |
1 (10 ounce) can condensed tomato soup |
1 cup water |
Directions:
1. Set aside seasoning packet from rice.
2. Combine beef, rice mix, celery, onion and egg in large bowl.
3. Divide meat mixture evenly among pepper halves.
4. Pour tomatoes with juice into slow cooker.
5. Arrange filled peppers on top of tomatoes.
6. Combine tomato soup, water and reserved rice mix seasoning packet in large bowl.
7. Pour over peppers.
8. Cover; cook on LOW 8 to 10 hours or high for 5 hours.
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