Slow Cooker Stuffed Peppers
a recipe that serves 4 by
Ingredients:
4 small green or green/red peppers, cut in half lengthwise and remove seeds and white seed sack holder
3-4 large garlic cloves, minced
1 1/4″ slice of onion, finely chopped
2 tablespoons of oil
1 lb lean ground beef
1 cup uncooked rice, cooked and cooled
1 teaspoon dried parsley
1 teaspoon garlic powder, divided in half
1/2 teaspoon onion powder
2 teaspoon grated Romano Cheese
1 (28 oz) can tomato sauce
1 (28 oz) can crushed tomato
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Directions:
1. In a medium frying pan sprayed with Pam, heat oil until hot. Add pepper halves outsides down and cook until blistery and barely browning. Work in batches and set aside peppers to cool down.
2. Saute onion and garlic in the same pan peppers were in, until the onion is translucent. Remove from pan set aside in a small dish to cool down.
3. In a medium bowl combine rice, ground beef, 1/2 teaspoon garlic powder, grated cheese, and parsley. Roll mix into eight even size balls.
4. Place a meat ball into each cold pepper half and flatten it to take the shape of the pepper and place into the bottom of Pam sprayed Crockpot.
5. Mix cooled sauteed garlic and onion into the can containing crushed tomatoes and pour over the stuffed peppers.
6. Mix pepper, oregano, basil and remaining garlic powder into the can containing the tomato sauce and pour over the crushed tomatoes covering the stuffed peppers.
7. Cover Crockpot and cook on low for six hours and stir every two hours.