Stuffed Peppers Recipe

An Easy Meal In the Crock Pot!

My take on the classic Stuffed Peppers

5 Fresh Sweet Peppers
1 pound Ground meat: Turkey, beef, or pork
1/2 cup rice, uncooked, brown or white... doesn't matter.
2 cans tomato sauce. one for mix, one for topping
1 onion finely chopped
carrot, finely chopped
Handful of mushrooms, finely chopped (If you want to go Vegetarian, add more mushroom, and leave out the meat)
Fresh Ground Sea Salt, and Black Pepper
1/4 cup of brown sugar
Juice of Lime, or lemon

Healthy and Delicious

5 Fresh Peppers. Slice the top off, and remove the seeds, and white pith, inside. Rinse inside and out in cold water.

Diced onions

Diced Mushrooms and carrot

In a large bowl, mix 1 cup of uncooked rice, onion, mushroom, carrot, 1/2 cup brown sugar, 1 pound of ground turkey, (You can use beef or pork, I choose ground turkey, less fat, and less cholesterol)
Add in one can 8 ounces of tomato sauce, ground pepper, ground sea salt, some oregano, and garlic powder. Also, add fresh squeezed lime or lemon juice, about half a lemon or lime.
I add in some cinnamon, and a splash or two of Worcestershire Sauce.
THOROUGHLY MIX the entire mixture

Place the cut, cleaned peppers in my crock pot.

Using a spoon, scoop the stuffing mix into the peppers, filling the entire pepper by pushing the stuffing into the crevices and squishing it right in there! pour the remaining half can of tomato sauce on top of each pepper. Fill the crock pot with cold water, until water reaches just below the cut pepper tops. I place the tops back on, for presentation and to give a bit more pepper!

I cook the Peppers on 4 hours, High Heat in the crock pot.

It takes a few minutes of prep, and then, the four hour cook, but that can be unattended. I love making extra, for leftovers... a quick reheat and lunch or dinner is ready the next time you get hungry!