I bumped five other recipes to post this one.
I’m not trying to be dramatic, just honest.
I’ve been slow cooking this entire month and I’m amazed every time what can be made in the slow cooker. Chili, soup, yes, that we know. But Stuffed Peppers?
If you are Middle Eastern, or my mother-in-law, I already know this is not an authentic stuffed pepper recipe. No need to email me and tell me how far off from authentic it is. I’ll be the first to admit it. This is modified and the bottom line, it tastes good. Isn’t that all that matters anyways?
Great stockpile recipe when you get peppers on sale!
I use red, orange and yellow…because they look pretty. No, really, that’s why. The taste is not much different between the peppers. Green is usually the cheapest, and will work just as well.
The kind folks at Hamilton Beach heard about my 30 days of Slow Cooking and wanted to help out. They gifted me two awesome slow cookers to help my efforts!
I’ve had my old Hamilton Beach for almost 8 years, and wow have slow cookers come a LONG way! The one I used for my stuffed peppers is this 3-in-1.
Genius, truly. See how it comes with three bowls? It’s a 2 qt. 4 qt. and 6 qt. all in one! No more having to buy three separate slow cookers to get the right size.
The 4 quart worked great. You want the peppers to be semi-stuffed or they will fall in cooking and all the stuffing will come out. I barely added water. So much liquid is released in cooking, so no worries!
This recipe is adapted from HERE.