Crockpot stuffed peppers (Can be frozen)

bonnieJuly 28, 2001


Crock Pot Stuffed Peppers

6 large Green Bell Peppers -- tall shapes

1 pound Ground Beef, extra lean

1 cup Rice -- uncooked

1 large Onion -- chopped

1 large Carrot -- shredded

1 teaspoon Beef Bouillon granules

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 can Condensed Tomato Soup

1 can Water

Cut the top off and remove seeds from green peppers.

Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot,

bouillon, salt and pepper in a large mixing bowl. Any

other seasonings that you like may also be used:

oregano, parsley, garlic powder, etc. Stuff each

pepper about 2/3 full (rice will need room to swell up).

Stand the peppers side-by-side in the slow cooker.

In a small mixing bowl, combine tomato soup and

water, and pour mixture over the peppers.

Cook on low for 6-8 hours.

To freeze for later use, place stuffed peppers & sauce

into a container the same size or slightly smaller than

your crockpot (such as a plastic ice cream bucket)

and freeze. Remove from container and tightly wrap in

foil, then label. Freeze up to 6 months. To use, place

frozen mixture inside crock and thaw over night in

refrigerator (this is easier if crock is removable, but

can be done in whole unit if needed). Six hours before

you need to serve your meal, place crock back into

crockpot base, and set heat to low, then cook for six

hours. DO NOT cook unthawed mixture in crockpot,

as the extreme difference in temperatures may crack

your crockery.

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Mmmm, Thanks for sharing! When we get back from vacation I know what I want to cook!

    Bookmark   July 29, 2001 at 3:47PM
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That sounds wondrful....I am going to try it.

    Bookmark   July 30, 2001 at 8:11AM
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Okay, that's sticky chicken and crockpot stuffed peppers I've found to try out and I've only been at this site for 5 minutes!

    Bookmark   August 4, 2001 at 8:43AM
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