Monday, June 23, 2008

Crock-Pot Stuffed Peppers

Red peppers are coming rapidly into season, so take advantage of them and make this simple stuffed peppers recipe. (I'll buy extra ground beef and make up little patties for my kids with some of the same seasonings. Then, I can cook them in the skillet just before dinner--they won't eat the peppers, so why waste one?!).

Recipe from Saving Dinner*
*serving suggestions for this meal include brown rice, steamed green beans, and a dollop of low-fat sour cream

1 10-oz. bag frozen corn
3/4 pound extra-lean ground beef
1 8-oz. can tomato sauce
salt and pepper to taste
1/2 teaspoon garlic powder
1 cup Cheddar cheese, shredded (~4 oz.)
1/2 teaspoon Worcestershire sauce
1/4 c. onion, chopped
6 red bell peppers
2 tablespoons ketchup
3 tablespoons water

  1. In a large bowl, combine all ingredients except bell peppers, ketchup, and water. Stir well.
  2. Stuff peppers two-thirds full and place carefully in Crock-Pot. Pour 3 tablespoons of water into the Crock-Pot and pour ketchup over tops of peppers.
  3. Cover and cook on low 7-9 hours or on high 3-4 hours.
Serves 6

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