Alternatively, you can find the full written recipe right underneath the video. You can also subscribe to our channel here. It’s short, snappy, and won’t chew up too much of your time. The video below will take you through all the steps to making these stuffed peppers in the slow cooker. Discard after a couple of days in the refrigerator. Leftovers kept in the fridge are still decent enough to enjoy once heated. Unfortunately, it’s unlikely the leftovers will heat great due to the cheese and rice. I haven’t been able to test how these will reheat after freezing. I simply reheat the stuffed peppers in the oven or microwave. Allow beef to brown on all sides, about 5-6 minutes.
Add ground beef and season with entire taco seasoning packet. While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Place in a baking dish and bake for 20 minutes in a preheated oven at 350F (175C). I love eating leftovers the next day for lunch or dinner as they make for an incredibly easy meal. Cut off the top and remove the seeds from each pepper. A lot of pizza-style sauces will have lots of flavor from the additional herbs and seasonings. I prefer to make it myself, but there are plenty of brands that you’re able to buy. Try to find the best tasting marinara sauce as it will heavily impact the outcome of this dish. I use cheddar cheese, but mozzarella or even parmesan will work great too. This addition of cheese not only makes it look appealing but also adds that lovely cheesy texture and flavor. Towards the end, I top the peppers with a bit of cheese. However, if you want to do a little extra to go with these peppers, then there are a few suggestions below. Out of a single batch of this recipe, you will feed about four to six people. These slow cooker stuffed peppers are great on their own and won’t require any extras. Personally, I prefer tomato-based sauce, so I tend to use marinara sauce. Both will impart a unique flavor to your peppers. You can cook these stuffed peppers in either some marinara sauce or in beef stock. Just make sure you don’t add too many wet ingredients otherwise, the filling will become sloppy. There are so many variations on stuffed peppers as it’s effortless to change the recipe to suit your taste buds. The filling is packed with ingredients that have a ton of flavors such as herbs, sauces, onion, cheese, and more. Serve straight from the skillet.By the end of cooking, you will have a deliciously tender bell pepper that’s loaded with a ground beef filling. When the rice is cooked, sprinkle the cheese on top, cover and heat just until the cheese melts. Instead, chop the whole peppers into 1/2 to 1-inch pieces and add them to the meat mixture at the same time you add the rice. Just fill and roll steamed cabbage leaves, then cover with tomato sauce and heat through.įor a fast “skillet dinner” version of this recipe, don’t plan to stuff the peppers. This filling can also be used to stuff cabbage leaves. If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed sheet pan before stuffing and baking. Place on middle rack in oven and bake uncovered for 15-20 minutes, or until the cheese is melted and starts to turn bubbly and brown. A simple, real-food meal made with basic, yet flavorful ingredients: rice, ground beef.
Sprinkle remaining 1 cup of shredded cheese on top of peppers. Easy stuffed peppers that are healthy, hearty, savory and meaty.
Spoon mixture into the prepared peppers (extra filling can be stuffed into the spaces between the peppers). Remove from heat and stir in all but 1 cup of the shredded cheese. Bring mixture to a boil, reduce heat to simmer and cover until rice is soft and has absorbed most of the liquid, about 20 minutes. Drain beef if necessary and add the crushed tomatoes, basil, oregano, A-1, water, and rice stir well to combine. However, I think its perfect without any changes. Add ground beef, salt, and pepper cook until beef is brown and cooked through, stirring occasionally to break up clumps. Adjust the seasonings accordingly, and you will get one tasty recipe. In a large saute pan, saute minced pepper tops and onions in a little olive oil until translucent. Mince the pepper tops discard the inedible stems. Clean inside peppers by removing seeds and ribs place in an oven safe pan or casserole dish. To prepare peppers, cut tops off and reserve.
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