Zutaten für Crock Pot Stuffed Peppers
- 4-6 large bell peppers
- Lean Hamburger
- 1 lb Italian sausage
- 1 medium onion, chopped
- Cooked Brown Rice
- Season Salt
- 1 teaspoon garlic salt
- Diced Tomatoes
- Tomato Paste
- Swiss Cheese
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Zubereitung von Crock Pot Stuffed Peppers
- Preheat oven to 350°F (175°C) if baking.
- Cut tops off 4-6 large bell peppers (any color). Remove seeds and membranes; rinse and set aside.
- In a large skillet, brown 1 lb ground beef and 1 lb Italian sausage over medium-high heat. Drain off excess grease.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Stir in 1 cup uncooked long-grain rice, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 tsp garlic salt, 1 tsp dried oregano, 1/2 tsp dried basil, salt and pepper to taste.
- Mix well to combine all ingredients.
- Fill bell peppers generously with the meat and rice mixture. Place peppers upright in a greased slow cooker.
- Pour any remaining filling around the peppers in the slow cooker.
- Cook on low for 7 hours or on high for 3-4 hours, or until peppers are tender.
- **Alternative Baking Method:** Arrange stuffed peppers in a greased 8x12 baking dish. Bake covered for 45 minutes, then uncovered for 15 minutes, or until browned and bubbly.
- Top with shredded Swiss cheese (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
45g
Fat
43g
Carbs
9g
