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Sunday, February 19

Slow-cooked stuffed bell peppers

Bell peppers, large, tops removed and reserved, seeds and membranes removed
Olive oil
2 tablespoons
Onions, medium, chopped
Tomatoes, seeded, chopped
4 cups
Mint, fresh, minced
2 tablespoons

Black pepper, freshly ground

Turkey, ground
1 pound
Rice, cooked
1 ½ cups
Parsley, minced
2 tablespoons
  1. Coat the inside of the crock with olive oil cooking spray.
  2. Remove and discard the stems from the pepper tops, and chop the tops; set aside.
  3. In a large skillet, heat the oil over medium-high heat.
  4. Add half of the onions and cook, stirring a few times, until softened, about 5 minutes.
  5. Add the tomatoes and their juice, and bring to a boil.
  6. Cook, stirring occasionally, until some of the liquid has evaporated and the sauce has thickened somewhat, 5 to 7 minutes.
  7. Stir in half of the mint.
  8. Taste the sauce, and season with salt and pepper.
  9. Pour sauce into the crock.
  10. Place turkey, chopped peppers, and the remaining onion in the skillet, and cook over medium heat, breaking the meat up with a spatula as it cooks, until the meat is cooked through and the onion has softened, 5 to 7 minutes.
  11. Remove the skillet from heat, drain, and stir in cooked rice, parsley, and remaining mint; add salt and pepper as desired.
  12. Use a spoon to fill each pepper with the meat mixture, packing it lightly to the top of the pepper.
  13. Arrange peppers upright, side by side, in the crock in a single layer.
  14. Cover and cook on LOW for 5 to 6 hours (HIGH for 2 ½ to 3 hours).
  15. Serve the peppers with some of the tomato sauce spooned over or alongside them.
Recipe from Not Your Mother’s Slow Cooker Family Favorites.

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