one, 14 oz can crushed tomatoes seasoned with basil, oregano and garlic
1 Tbl. fresh mint or 1 tsp. dried mint
1/2 lb. lean ground beef
1 Cup cooked rice
1 Tbl. minced fresh flat-leaf parsley
1/8 tsp. salt
1/8 tsp. pepper
3 large peppers (not yellow)
In a large skillet heat oil over medium-high heat. Add half the onion
and cook until softened, about 5 minutes. First add the diced
tomatoes, bring to a low boil until it is thickening, about 5 minutes.
Stir in half the mint. Then add the crushed tomatoes and heat
through. Put this sauce into the slow cooker.
Put the ground beef into the same skillet with the remaining onion,
breaking it up as it cooks. When it is no longer pink, 5 to 7 minutes,
remove from heat. Drain any fat. Stir in the rice, the remaining mint
and the parsley. Add salt and pepper, more if needed.
Use a spoon to fill each pepper with the meat mixture. Do not pack
them too tightly. Arrange them so they are standing next to each
other in the slow cooker. Cook on low for about 3 hours. I like to
spoon some sauce over them while cooking The mint gave this dish a really nice flavor.
I just served with a small side salad.
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