Usually I bake stuffed peppers in the oven, but you can also put the same peppers in the slow cooker. Get everything ready the night before if you want to save time the morning, then take it out of the frig and turn it on before you leave for the day. Isn’t it beautiful when you can get a variety of colorful peppers?
You can easily make stuffed peppers vegetarian because you can put a variety of vegies in them and not miss the meat; today I’ll have them with ground turkey and next time will make a vegetarian version. For now if you want vegetarian, you can substitute a can of beans for the meat, or two cups of chopped vegies.
Also, you can substitute diced tomatoes for the crushed and chop them up a bit with a knife – no need to drain them. You could also chop up about two cups of your own tomatoes. Cut the tops off of the peppers and remove the seeds and insides, but save the tops to make lids. If you only want to make six peppers, decrease the rice to 1 cup.
Stuffed Peppers
1 pound ground turkey, or whatever ground meat you want
½ C chopped onion
2 cloves crushed garlic
1 t paprika
2 cup cooked brown rice (any rice will do, you could even use quinoa)
1 can crushed tomatoes
2 T chopped fresh parsley
1 t Worcestershire sauce
1/4 t ground black pepper
8 bell peppers
1 can tomato sauce
½ C water
Make the rice according to the instructions. Meanwhile brown the meat and onions in a pan, chopping up the meat so it’s crumbly. Add the garlic and paprika, stir, and discard any grease. Add the tomatoes, parsley, Worcestershire sauce, pepper, and rice to the meat. Put the can of tomato sauce into the crockpot and stir in the water. Stuff each pepper with the rice mixture and arrange them in the slow cooker. Put the reserved tops on each pepper. Cook on Low for about 8 hours (at least 6).
