Ok so here is the scenario.............
You are invited to your kids house for dinner. Your daughter in law and son are both good cooks. But when you walk in the house you just know THIS time is going to be different. You sit down to dinner, and literally moan and groan over each bite of deliciousness. This is what happened to me.
My daughter in law and I have a great relationship. Shocked? HA! Oh we butt heads, we disagree, but, I just adore her strength, her mothering, her sense of humor, she is just a delight. (sometimes a sick little delight) ROFL Anyway, she was kind enough to tell me how she made these stuffed peppers and said that her mom-mom (eastie speak for grandma btw) has made these for years, ths way.
I am not sure I recall my mom ever making stuffed peppers, I only had eaten them as an adult. And I have a strange relationship with bell peppers. If they are cooked, I want them to resemble mush. If they are warm and crisp tender, I might hurl. Cold and crispy or hot and soft. Those are their only chance with me! Kayla had said she left hers in to long, psshhh......not a chance, they were perfection! My measurements and such may not be the same as hers but I got the whole idea and made them to share with you.
I like the idea of the Italian style, I served mine with a little pasta and that heavenly sauce that took on the roasted pepper flavor, was nectar from the Gods. It tasted VERY much like my Roasted Tomato and Red Pepper Marinara. It was like a meatball, in a smooshy pepper, on some pasta, topped with this sauce, and my goodness was it a delight.
Make these, in your SLOW COOKER!! I swear it is what this kitchen appliance was MADE for!
This recipe makes 6 peppers. I used a couple of different colors, for interest. But next time, I am sticking with green on this one, not generally what I would choose but they hold up the best in my opinion!
You will need:
2lbs lean ground beef
3/4 cup regular rice (not minute)
1 tbsp. Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp ground black pepper
6 bell peppers
4-6 cups of your favorite marinara/spaghetti sauce
In a large bowl combine ground beef, rice, Italian seasoning, onion powder, garlic powder, salt, and pepper. Get your hands in there, become one with your food!! Mix until completely combined. Set aside.
To prepare your peppers, cut the tops off, just beneath the stems. Use a spoon to scrape out the sides and membranes (the white stuff), rinse and repeat.
Now start stuffing. This will depend on size, but I had exactly the right amount of stuffing to exactly fill all 6 peppers. You can take some, add some, whatever you need to do to fill your peppers.
Spray the inside of your slow cooker with nonstick cooking spray, it just makes clean up easier. Place the peppers in the crock pot, and pour over your spaghetti sauce. Make sure each is topped with sauce and there is some standing in the bottom. Put the lid on and cook for 4 hours on high or 6-8 on low. Now by all means, don't cook these quite as long if you want a more crisp pepper.
Serve with some crusty bread, or pasta, or both! These are a delicious version of stuffed peppers and I do hope you give it a try!
Thanks Kay for your recipe! Love you toots!