Slow Cooker Stuffed Green Peppers

Slow Cooker Stuffed Green Peppers

It's August - Keep the Heat Outta the Kitchen

It's August. It's Hot! But I wanted Stuffed Green Peppers, so Slow Cooker Stuffed Green Peppers works for me and keeps the temps down in the kitchen. You get a lot of flavor from the peppers, spices, wild rice, fire-roasted diced tomatoes, ground sirloin and a little crunch from the walnuts. Throw in a fresh veggie for a side, a little salad and enjoy. 

This original recipe, courtesy of Paula Deen, popped into my computer and I just had to give it a try. Although, I did make a couple of 'upgrades' for my own taste buds! Are you in the mood for stuffed green peppers? It's quick (quick being relative for slow cookers) and easy! Are you ready?

Let's Try It!

Ingredients: (makes 6 stuffed peppers)

• 6 large fresh green bell peppers
• 2 c. cooked wild rice
• 1 1/2 lbs. ground sirloin (I used a 90/10 lean sirloin)
• 2 c. chicken stock
• 1 (16 oz.) can diced tomatoes (I used fire roasted)
• 1 med. onion, chopped
• 1 c. grated cheddar cheese + 1/4 c. for topping
• 1/3 c. chopped walnuts
• 1 large egg
• Salt and pepper to taste
• 1 tbsp. red pepper flakes
• 1 tsp. nutmeg
• 3 tbsp. Worcestershire Sauce  (stuffed peppers are not the same without Worcestershire)

Directions:

1. Cook the wild rice according to package directions. Takes approximately 1 hour.

2. While the rice is cooking, wash & cut the tops off of the peppers, remove seeds & ribs from the inside.

3. In large mixing bowl combine ground sirloin, 1/2 can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt & pepper. 

4. Drain cooked rice & add to ground sirloin mixture, mixing well. 

5. Stuff the peppers with ground sirloin mixture.

6. Place stuffed peppers in slow cooker, pour chicken stock over/around peppers. Top with remaining diced tomatoes.

7. Cover & cook on Low for 8-9 hours or High for 5-6 hours. During last 15-20 minutes of cooking time, top with 1/4 cup cheddar cheese.

C omplete with a fresh side veggie and a salad. My little market had some fresh yellow squash that I steamed with sliced sweet onion and tossed with a little low-fat margarine, salt and pepper! Yum!

Enjoy! WildWSS outta here!