Dust off the crockpot because we are going to keep the kitchen cool with this meal!
It has the classic beef and rice filling. Pair with a crispy salad and you’ve got a great summertime dinner!
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- 4 medium green bell peppers (or use multicolored)
- 1 pound ground beef (lean) *
- 1/4 cup onion (finely chopped)
- 1 1/2 cups rice (cooked)
- 1 teaspoon seasoned salt (or a Creole seasoning blend)
- 1/2 teaspoon black pepper
- 1 (32-ounce) jar spaghetti sauce (or marinara sauce)
In a bowl, combine the ground beef, finely chopped onion, cooked rice, and seasonings until well blended.
Cut the tops off of the peppers and remove the seeds and fibers.
Stuff the peppers with equal portions of the ground beef and rice mixture.
Place the stuffed peppers in a crockpot; cover with the spaghetti sauce.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Or until the ground beef is thoroughly cooked and the peppers are tender.
To check for doneness, insert an instant-read food thermometer into the center of the filling. It should read at least 160 F (71 C) or 165 F (74 C) for ground turkey.
*Instead of ground beef, use ground turkey in the filling.
*Chop the tops of the peppers finely and add them to the filling or to the sauce mixture.