The amounts are approximate. When I prepare the peppers in the slow cooker, I use about 4-5 large peppers - whatever will fit. Pick an assortment of colors - red, yellow, green.
Cut off the tops of the peppers & save, disgard the seeds & cut a slice off the bottoms (so they stand upright in the cooker).
Prepare about 1- 1 1/2 cups rice or couscous & set aside. Saute about 1 - 1/2 lbs lean ground beef or sausage, w chopped garlic and chopped onions; drain the fat (or your peppers will be soggy). Sprinkle the mixture w about a tbl of cinnamin, add about a handful of raisins & 2 tbls tomato paste. Mix in the couscous (or rice).
Stuff the peppers w the mixture, place in cooker, sprinkle with shredded cheese (cheddar or whatever you like), pour diced chopped tomatoes w juices or tomato sauce over the peppers. Cover the peppers with tops you set aside. Cook on low for about 4-5 hours. Time is approximate. Cook longer if necessary.
This is a comfort dish I like served with mac and cheese & garlic bread. Mashed potatoes are good too -- pour the tomato juices over the taters.
Cut off the tops of the peppers & save, disgard the seeds & cut a slice off the bottoms (so they stand upright in the cooker).
Prepare about 1- 1 1/2 cups rice or couscous & set aside. Saute about 1 - 1/2 lbs lean ground beef or sausage, w chopped garlic and chopped onions; drain the fat (or your peppers will be soggy). Sprinkle the mixture w about a tbl of cinnamin, add about a handful of raisins & 2 tbls tomato paste. Mix in the couscous (or rice).
Stuff the peppers w the mixture, place in cooker, sprinkle with shredded cheese (cheddar or whatever you like), pour diced chopped tomatoes w juices or tomato sauce over the peppers. Cover the peppers with tops you set aside. Cook on low for about 4-5 hours. Time is approximate. Cook longer if necessary.
This is a comfort dish I like served with mac and cheese & garlic bread. Mashed potatoes are good too -- pour the tomato juices over the taters.
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