With both ground beef and bell peppers on sale at Kroger this week, I decided to make some stuffed peppers. It’s been an awfully long time since I’ve made them, and I love them. Also, I’ve long wanted to try making them in the slow cooker to see how they’d turn out, so I tested a recipe yesterday.
Red, yellow and orange bell peppers are $1 apiece on sale, and green bell peppers are 50 cents each. My husband prefers the sweeter colored peppers, so that’s what I went with for mine. The recipe I used was supposed to make six stuffed peppers, but I realized that’s only if you’re using small to medium ones. If using larger peppers, it’ll make about four.
As per usual, I made a few changes to this recipe. I really did not see the point in cooking the ground beef ahead of time if the peppers were going to be in the slow cooker for 6 or 7 hours. Maybe if you’re using fatty ground beef you’d want to cook it ahead and skim off the fat, but I used lean and really didn’t have any problem.
I also did not cook the leek (or onion, if you want to substitute) in advance. I diced it instead of chopping and the smaller pieces came out tender. One final step I added is one that I always add when I make bell peppers. I trim off any good bits around the stem, dice them and add them to the hamburger mixture.
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