These yummy stuffed peppers are a great way to add some variety to your meal plan without a bunch of extra work. I love these because you can literally throw everything into the food processor, stuff the peppers, toss ‘em into a crock pot and forget them until dinner time. The recipe that I made utilizes a pound of ground beef, and there is plenty to stuff 6 or 7 peppers. My crock holds 5, and for a family of three that gives us dinner and a left over lunch for the hubby. I did have some extra meat mixture left over; stay tuned to see what I did with that. I hope you enjoy this simple, flavorful recipe. Feel free to make it your own and share how it turns out. ~Carmen
Food Processor or large bowl and knife for chopping
½ cup basmati rice
6 oz. tomato paste
1 lb. ground beef
2 tsp. chili pepper
1 tsp. maple syrup
3 garlic cloves
¼ large white onions
5 – 7 red peppers
1 tsp. sea salt
**All of these ingredients are uncooked, the rice will cook in the meat juices**
If you are using a food processor, toss the garlic cloves and onion in first to chop finely. Next add your egg, tomato paste, maple syrup. Lastly you mix in your ground beef and rice. If you are using a bowl and knife, finely chop your garlic and onion, whisk your egg and add it to the mixture. Stir in tomato paste and maple syrup then add your rice and ground beef. This step works well with your hands.
Once your mixture is prepared, cut the tops off of your peppers making sure that you cut off as little as possible. I like to pull off the stems and keep the tops for “lids”, it just makes the dish look prettier I think. Now you can stuff your peppers about ¾ full. Leaving room at the top is important so that the rice can expand.
Add your peppers to the crock pot along with a few tablespoons of water or beef bone broth if you have some on hand. This will keep the peppers from sticking to your crock. Set your crockpot on low if you want it to cook slower in about 7 hours or on high for 4 hours. This dish is great with a side of sliced pineapple.