Sep 17, 2015

Slow Cooker Stuffed Peppers ~ Cooking Thursday


Stop by Sandra's blog to see what everyone is cooking!

This version of stuffed peppers is so easy to make and delicious! I usually double the batch and put one batch in the freezer.




Slow Cooker Stuffed Peppers

1 package (about 7 ounces) Beef rice a roni mix
1 pound ground beef
1/2 cup diced celery
1 small onion, chopped
1 large egg, beaten
4 medium-size green bell peppers,
halved lengthwise, cored and seeded
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water
~
Set aside the seasoning packet from the rice. Combine the beef, rice mix, celery, onion and egg in a large bowl. Divide the meat mixture evenly among the pepper halves.

Pour the tomatoes with their juice into a slow cooker. Arrange the filled pepper halves on top of the tomatoes. 

Combine the tomato soup, water and contents of the reserved seasoning packet in a medium bowl. Pour over the peppers. 

Cover and cook on the low setting for 8-10 hours. 


When ready to serve,  scoop  up all the wonderful diced tomatoes and sauce and pour over the peppers. Enjoy!
This also makes a wonderful freezer meal!

2 comments:

Joanna Unbehaun said...

I'm making these as we speak :)

Heather said...

Oh, that sounds so delicious!