Thursday, July 19, 2012

Slow Cooker Stuffed Green Peppers

made a few tweaks to the recipe–it’s a great recipe to modify according to what you have on hand. I could only find giant green peppers, so I only made four instead of six. I also threw in some shredded carrots and sliced mushrooms that we happened to have in the fridge. And I left out the mustard because my husband doesn’t like it and the pimentos because I don’t like them. Despite the additions and omissions, the flavor was full and savory and they held together great. It took about 15 minutes to prep, and then I stuck them in the crock pot and let it do the work. Take a look:
Stuffed Green Peppers
Stuffed Green Peppers
  • 6 green bell peppers
  • 1/2 lb. extra-lean ground beef
  • 1/4 cup finely chopped onions
  • 1 Tbsp pimento, chopped
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 12 oz. can low-sodium whole-kernel corn, drained
  • 1 Tbsp Worcestershire sauce
  • 1 tsp prepared mustard
  • 10&3/4 oz can condensed low-sodium cream of tomato soup
  1. Cut a slice off the top of each pepper. Remove core, seeds, and white membrane.
  2. In a medium bowl, combine beef, onions, pimento, salt, black pepper, and corn.
  3. Spoon into peppers. Stand peppers up in slow cooker.
  4. Combine Worcestershire sauce, mustard, and tomato soup. Pour over peppers.
  5. Cover. Cook on low 5-6 hours.

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