Monday, February 8, 2010

Crock Pot Stuffed Peppers

I've been using my trusty Crock Pot a lot lately. I love coming home to a house that smells like home cooking, but I have to admit, all my slow cooker recipes seem to fall into one of two categories:

Some kind of Meat Stew
Chicken in a "cream of soup" Sauce

There are hundreds of variations on these same basic recipes, and I love them all....but was looking for something different that didn't seem like it was cooked in the Crock Pot.

April to the rescue. My friend (April) sent me this recipe for Stuffed Peppers. It just so happened that I had peppers growing in the garden (yep - we can do that here in Arizona in the winter).

They are green bell peppers, but I kept them on the plant extra long and some ripened to this lovely orange shade. Aren't they pretty.

After a few hours in the Crock Pot, stuffed with ground meat and seasoning - they came out looking like I had slaved in the kitchen.

I'm actually not a fan of peppers (I think it's a texture thing), but my husband likes them - so this dinner was really for him. I'll admit, I didn't eat the pepper shell, but the inside meat stuffing was delicious, and tasted wonderful with the flavoring from being cooked in the pepper. I served it with mashed potatoes (all the better to sop up that yummy tomato gravy).


5 Bell Peppers
1/2 lb Lean Ground Beef
1 Packet Dry Soup/Seasoning Mix (Onion or any flavor of choice)
1 11 0z Can Whole Corn (drained)
1 T Worcestershire Sauce
1 T Prepared Mustard
2 10 3/4 oz Cans Condensed Tomato Soup

Slice tops off each pepper. Remove and discard core, seeds and membrane. In a bowl, combine beef, dry seasoning mix and corn. Spoon mixture into prepared peppers. Stand peppers up in slow cooker. Combine Worcestershire sauce, mustard and undiluted canned soup. Pour over peppers. cover and cook on low for 7-8 hours or until peppers are tender.

Note: Too much fat in the ground beef and it will pool in the bottom of the pepper - so lean is best. Don't be afraid to try unusual seasoning mixes. I was out of onion, and used a spinach dip that was delicious.


  1. That looks fabulous. And the recipe is so easy! Thanks for sharing it!
    Jealous of your winter gardening :)

  2. Laura King (Bootsie)February 9, 2010 at 12:32 PM


    Hey there, saw a comment on Maegan's blog and thought "Karina, well I never knew your name" :) Can't wait to come back and look around, love your blog description, now I know about bunches and bits! -Laura

  3. these look absolutely velvety-delicious. i bet i could do it in my rice cooker (pressure setting), so i'll be trying right away. the mashed potatos on the side -- just a heavenly idea!!

  4. I'm going to try these this week. Sound so yummy.