These great-tasting stuffed peppers are slow-cooked to perfection in the crockpot. Small peppers work best, so you don’t over-stuff because too much will make them dry. These are so easy!
Ingredients
One package of Spanish rice mix
1 pound lean ground beef, salt to taste
1/2 cup of diced celery
one small onion that has been chopped
one beaten egg
Four small /medium green bell peppers have lengthwise cored and seeded
One can of whole peeled tomatoes
one can of condensed tomato soup undiluted
and one cup of water
Ingredients
One package of Spanish rice mix
1 pound lean ground beef, salt to taste
1/2 cup of diced celery
one small onion that has been chopped
one beaten egg
Four small /medium green bell peppers have lengthwise cored and seeded
One can of whole peeled tomatoes
one can of condensed tomato soup undiluted
and one cup of water
Preparation
- Set aside a seasoning packet from the rice combine rice mix beef celery onions and eggs in a large bowl and mix well.
- Pour tomatoes with juice into the crockpot slow cooker and arrange Filled bell pepper halves on top of the tomatoes.
- Combine tomato soup water and extra. rice mix seasoning packet in a medium bowl pour over the bell peppers cover and cook on low for 8 to 10 hours this makes 4 servings.
Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in a foil pouch with 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/2 cup diced tomatoes. Bake 8-10 minutes or until opaque and separates easily.