Oh these were good. You've got to try this recipe. The night I made these, Adam and I were
heading out to see the amazingly wonderful Jen Scharpen perform a reading. In a restaurant.
Where they have restaurant food.
So I figured I'd just cook these puppies up, take some pictures and do a tiny taste test.
Instead, I devoured two.
And didn't eat restaurant food.
They were that good.
Serving Size: 1 Pepper Per Person
(say that ten times fast!)
-enough peppers to fit your crockpot. I have a 6qt oval Smart Pot, and six nestled perfectly in the stoneware
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
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.
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.
I didn't offer these to the kids for dinner.
They knew we were going out, and I fed them macaroni and cheese. The next day my little one "helped" me eat leftovers for lunch.
The peppers had an amazing roasted flavor, and the meat was cooked nicely with out a hint of grease--which was a fear I had.
Want a Vegetarian Version? NO Problem, here you go!!