Slow Cooked Stuffed Green Peppers

Christmas came and went so quickly this year- I am still blinking at the thought that it is already week two of 2012.  I was spoiled beyond words by my sweet Fireman.. and among my spoiling came his presentation of a brand new (bright and shiny) slow cooker.  I can see my face in it..and I polished it before I put it away- feeling halfway guilty that I didn’t wrap it in it’s original plastic packaging.

What?  I didn’t want it to get scratched.

What in the world could I possibly make for our first meal out of this beautiful electric?

Something colorful, I assume.  I grabbed up some bell peppers earlier in the week while they were on sale, thinking ‘I’ll stuff these with something and put them in the oven..’

Or how about.. my spaaaakkkllley slow cooker?

I chose bell peppers that feel firm and heavy for their size. Their skins were smooth, shiny, and unblemished, free of any pocks or soft spots. I was unsure of a couple- they were quite questionable.
After I walked away I watched a dude throw a couple in his basket.  His were ugly.  Tisk, tisk.

Sweet yet bold, bell peppers team well with other flavorful ingredients such as capers, garlic, fresh herbs, olives, tangy cheeses, like the goat varietes.

I always have some cheddar.. at least 3 onions, and a couple cans of tomatoes for safe keeping.  So- those ingredients made thier way into these stuffed bad boys, along with a few other things.


Eaten raw, they’re crunchy and some might say refreshing- not my favorite way to eat them, exactly.

But, when cooked, they grow soft and luscious, and their flavor sweetens and mellows. And as an added bonus, their gorgeous colors―red, orange, yellow―can brighten and enliven plain dishes.

Bell peppers take well to all sorts of cooking methods. They can be baked, stewed, sautéed, grilled, roasted, or stir-fried… and to my tastebud’s enjoyment today, stuffed to the brim and slow cooked.

Say cheese!  This kind of reminds me of the movie ‘The Brave Little Toaster’.. I admit I did stick my tongue out- but nothing popped out from the top.  Sort of dissapointing.

Excuse my gigantor hand and trigger finger.  The camera adds ten pounds?  Yes, if that is in relation to extremeties.

Whoa.  Speechless here…
If that doesn’t make you want to make some, wait- who am I kidding.  I know you are planning out your meals as we speak- and these peppers will be on there somewhere.

Slow Cooked Stuffed Green Peppers
INGREDIENTS
large green bell peppers

1 pound ground sirloin, extra lean
1 medium onion, chopped 

2 garlic cloves, minced
1 1/2 cups cooked wild or brown rice
1 (16-ounce) can fire roasted diced tomatoes
2 tablespoons tomato paste
3/4 cup shredded Asiago cheese
1/4 cup walnuts, chopped
1/2 cup golden raisins, rough chopped
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg

1 large egg, lightly beaten

2 cups fat-free, less-sodium chicken broth

DIRECTIONS
In a large mixing bowl, combine sirloin, and the next 14 ingredients (through egg).  Mix well to incorporate.  Cut the tops off the green peppers and remove seeds and ribs from the inside.  Stuff each pepper with about 1 cup of the beef mixture.  Arrange peppers, stuffed side up, in a large slow cooker and pour chicken broth over top.  Cover and cook on HIGH for 5 hours, or on LOW (recommended) for 8 hours.

Nutrition Information
Serves 6 (1 stuffed pepper, each)
Calories: 324
Fat: 10 g
Carbohydrate: 35 g
Fiber: 6 g
Protein: 24 g

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