[CnD] CP Old Fashion Stuffed Peppers

Sugar Lopez sugarsyl71 at sbcglobal.net
Wed Mar 6 12:18:57 EST 2019


Hi Lisa
 Yes you can use any color pepper, I love to use the red ones because they are a bit sweeter. That is my personal choice.
"Stuff each pepper with a good amount of the ground beef and rice mixture"
So no do not cook the meat before hand
If you put a small hole at the bottom of each pepper, the fat will drain out of that.
I personally always use the leanest of meats so there is not much fat or grease that needs to be released.
I hope this has helped?
Smile
Sugar

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Hugs, Sugar

-----Original Message-----
From: Lisa Belville via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Wednesday, March 6, 2019 8:28 AM
To: cookinginthedark at acbradio.org
Cc: Lisa Belville <lisab12 at frontier.com>
Subject: Re: [CnD] CP Old Fashion Stuffed Peppers

Hi.


I'm unsure about cooking the hamburger first or just throwing it in raw with the cooked rice.  I can't tell based on the directions.  Also, I'm assuming any color pepper in addition to the usual green would work?




On 3/5/2019 7:46 PM, Sugar Lopez via Cookinginthedark wrote:
> CP Old Fashion Stuffed Peppers
>
>   
>
> Happy Tuesday, Slow Cookerers!
>
> I hope your week has started off nicely.
>
> It is pouring buckets right now, and according to the weather app on 
> my phone (which honestly isn't all that accurate and is kind of 
> annoying) it's never ever ever ever ever going to stop.
>
> I see a lot of board games in my future!
>
> Alright -- let's talk dinner.
>
> Stuffed Peppers are a great way to stretch a pound of ground meat and 
> have a light healthy meal that looks just as amazing as it tastes.
>
> This is a pretty customizable recipe. I probably use different 
> measurements each time I make stuffed peppers --
>
> I honestly don't really measure anymore.
>
> You are essentially making tiny little meatloaves to stuff inside.
>
> YUM.
>
> Old Fashioned Stuffed Peppers
>
> 6 peppers fit into a 6-quart slow cooker
>
> 6 peppers, seeded with tops retained
>
> 1 pound lean ground beef or turkey
>
> 1 cup already-cooked rice
>
> 1 can flavored tomatoes (I used fire roasted, Italian would work. If 
> you don't have flavored, add 1/2 teaspoon Italian seasoning)
>
> 1 teaspoon Worcestershire sauce
>
> 2 tablespoons ketchup
>
> 1 teaspoon black pepper
>
> 1/3 cup water
>
>   
>
> The Directions.
>
> in a bowl, mix the ground beef and rice with all the stuff (except for 
> the water and the peppers)
>
> wash and clean out the peppers. Save the tops.
>
> ** NEW Tip from Sue Marie IN MY SLOW COOKER CONNECTION GROUP:
>
> Poke a hole in the bottom of the peppers with a sharp knife or skewer 
> -- this will allow any grease that might accumulate to escape.
>
>   
>
> Stuff each pepper with a good amount of the ground beef and rice 
> mixture
>
> Nestle the peppers into your crock and put the little pepper tops back on.
>
> Pour in 1/3 cup of water around the bases of the peppers
>
> cook on low for 6-8 hours. I cooked these for exactly 8.
>
>   
>
> The Verdict.
>
> The peppers had an amazing roasted flavor, and the meat was cooked 
> nicely without a hint of grease--which was a fear I had.
>
> Enjoy!!
>
> Happy Slow Cooking!!
>
> Steph
>
>   
>
>   
>
> "How lucky I am to have something that makes saying goodbye so hard."
>
> - - Winnie the Pooh
>
>   
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>   
>
>   
>
>   
>
> "How lucky I am to have something that makes saying goodbye so hard."
>
> - - Winnie the Pooh
>
>   
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>   
>
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