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The warmer weather is here and if you’re like me, you don’t like spending a lot of time in the kitchen with the oven on. My recipe for stuffed peppers is made in the crock-pot so you can fix it and forget it! These are prepped in a matter of minutes, there’s no precooking, and once you have them prepped you can freeze them. When it’s time to make dinner, just remove from the freezer, place in the crock-pot and cook. You can also prepare these the night before, put them in the fridge and then place them in the crock-pot. When it’s time to eat you’ll have a delicious dinner and your house smells divine too!
Stuffed Peppers
2015-05-14 09:58:44
Ingredients
- 2 pounds ground beef
- 1 package of onion soup mix
- 2 tsp. garlic powder
- 1 Tbsp. parsley flakes
- 2 tsp. paprika
- 1/2 C parmesan cheese
- 1/2 C instant rice
- 4-6 green peppers, tops cut and seeded
- 24 ounces marinara sauce
Instructions
- In a bowl, mix the ground beef, onion soup mix, garlic powder, parsley flakes, paprika, parmesan cheese and rice together until thoroughly combined.
- Take a handful of meat and stuff it into each pepper.
- Place the tops of the peppers back on.
- If there's any remaining meat, form into small balls.
- Pour enough sauce into the bottom of the crock-pot to cover it.
- Place the peppers (and remaining meat) into the crock-pot.
- Pour the remaining sauce all over the peppers making sure the tops of the peppers are covered.
- Cook on high for 2-3 hours or low for 4-6 hours; reaching an internal temperature of 160 degrees.
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