Hi, I am Laura. Today, I will show you a way to make stuffed peppers in the crockpot recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed Peppers in the Crockpot Recipe
Stuffed Peppers in the Crockpot is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Stuffed Peppers in the Crockpot is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have stuffed peppers in the crockpot using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Peppers in the Crockpot:
- Make ready 1 lb. ground beef
- Take 1 TBS garlic salt
- Take 1 TBS black pepper
- Get 2 TBS dried minced onion
- Take 2 TBS parsley
- Get 1/2 cup breadcbs
- Make ready 1/2 cup grated Parmesan cheese
- Make ready 1 egg
- Prepare 2 cups cooked white rice (not instant rice)
- Prepare 4 large bell peppers, cleaned and emptied. Chop off the top where the stem is and empty out the peppers
- Get 1 jar your favorite tomato sauce
- Get 4 slices mozzarella cheese
Instructions to make Stuffed Peppers in the Crockpot:
- Add all ingredients to the raw ground beef, except for the tomato sauce, mozzarella and bell peppers
- Mix well, as if making a meatloaf
- Stand the peppers upright and fill with as much of the meat/rice mixture as possible. It’s okay if they are heaping. Each pepper should hold about a quarter of the mixture.
- Stand upright in the Crockpot and cover with tomato sauce. Cook on high for 2-3 hours or on low for 4-6 hours, until internal temperature is 160 degrees F.
- For the last 10 minutes of cooking time, top each pepper with a slice of mozzarella cheese and top with more tomato sauce. Allow cheese to melt before serving.
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