Crock Pot Stuffed Bell Peppers
One of my New Year resolutions was to use my crock pot more. With such hectic schedules that are always on the go, and cooking for everyone but our own families, Chanda and I are excited to dive into the crock pot world! With that in mind I am trying to not just do the predictable…pulled pork…stew…etc. Stuffed peppers have always been one of my favorites since let’s face it- you can really just open the fridge and stuff anything kind of combo in them!
Start by cutting off the tops of each pepper and scooping out the innards.
Next let’s prep all the filling-chop your cilantro and scallions!
Add your seasoning, I did a quick taco seasoning bag for some “fresh mex” flair
Mix together all your ingredients…rice, cilantro, cheese, scallions, meat, seasoning
I like to just get hands on when it comes to mixing- next form small balls that are about 1 cup in amount
Go ahead and stuff the balls in the peppers…
Place your peppers in your crock pot and cook on high for 3 to 4 hours or on low for 5 hours or so
Top with some greek yogurt or sour cream- yum!
Hosting people for dinner? Wanna spice up your usual weeknight meal? Make these easy crock pot stuffed bell peppers for any meal!! Not only are they gluten free but they are also delicious!
- 7 bell peppers (try to grab ones that are more bowl like in shape so they will set will and hold stuffings)
- 2.5 cups cooked brown rice or quinoa
- 3 cups ground turkey or beef
- 1 cup cilantro, chopped
- 1/2 cup green onions, chopped
- 1 cup cheese
- 1 bag Mexican or taco seasoning
- sour cream or greek yogurt for topping
First, cook your quinoa or brown rice. Then cut off the tops of each pepper and scoop out the innards.
Next let's prep all the filling-chop your cilantro and scallions! Mix together all your ingredients...rice, cilantro, cheese, scallions, meat, seasoning.
Once it's all mixed together, form small balls that are about 1 cup in amount. Go ahead and stuff the peppers with your small balls.
Place your peppers in your crock pot and cook on high for 3 to 4 hours or on low for 5 hours or so. Top with some greek yogurt or sour cream and enjoy!