Name: Italian Beef Stuffed Peppers
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Ingredients: 6 small to medium red, yellow and/or green sweet peppers, tops removed, cored and seeded; 1 lb (500 g) Lean Ground Beef Round or Sirloin*; 1 ½ cup (375 mL) cooked rice (about 1/2 cup/125 mL uncooked); 2 eggs, lightly beaten; 2 cloves garlic, minced; ⅓ cup (75 mL) grated Parmesan cheese; 2 tbsp (30 mL) finely chopped fresh parsley; ½ tsp (2 mL) EACH salt and black pepper; 1 cup (250 mL) tomato sauce or pasta sauce

Stuffed peppers are a classic slow-cooker meal. Since they are quick and easy to prepare, this beef recipe will be a welcome addition to your family’s repertoire.
300 Minutes

CategoryGround BeefDifficultyBeginner

Stuffed peppers are a classic slow-cooker meal. Since they are quick and easy to prepare, this beef recipe will be a welcome addition to your family’s repertoire.

Yields1 Serving

Prep Time10 minsCook Time5 hrsTotal Time5 hrs 10 mins

6 small to medium red, yellow and/or green sweet peppers, tops removed, cored and seeded

1 lb (500 g) Lean Ground Beef Round or Sirloin*

1 ½ cup (375 mL) cooked rice (about 1/2 cup/125 mL uncooked)

2 eggs, lightly beaten

2 cloves garlic, minced

⅓ cup (75 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

½ tsp (2 mL) EACH salt and black pepper

1 cup (250 mL) tomato sauce or pasta sauce

Cut small hole in bottom of each sweet pepper. In bowl, combine ground beef, rice, eggs, garlic, Parmesan, parsley, salt and pepper, spoon into peppers. Do not pack down.

Stand peppers upright in 6-quart (6 L) slow cooker. Spoon tomato sauce evenly over top of each stuffed pepper.

Cook, covered, on LOW for 4 to 5 hours or until peppers are tender and digital rapid-read thermometer inserted into centre of filling of each stuffed pepper reads at least 160°F (71°C). Serve each pepper with sauce.

*Other Options: *Lean Ground Beef, Lean Ground Beef Chuck

Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (Robert Rose, 2003)
Tip: Cutting a hole in the bottom of the peppers allows moisture and steam to penetrate, promoting even cooking.
Tip: Use an oval slow cooker if possible so that the peppers fit in one layer.
A good source of Iron (18% RDI) and an excellent source of Zinc (48% RDI).

Ingredients

6 small to medium red, yellow and/or green sweet peppers, tops removed, cored and seeded

1 lb (500 g) Lean Ground Beef Round or Sirloin*

1 ½ cup (375 mL) cooked rice (about 1/2 cup/125 mL uncooked)

2 eggs, lightly beaten

2 cloves garlic, minced

⅓ cup (75 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

½ tsp (2 mL) EACH salt and black pepper

1 cup (250 mL) tomato sauce or pasta sauce

Directions

Cut small hole in bottom of each sweet pepper. In bowl, combine ground beef, rice, eggs, garlic, Parmesan, parsley, salt and pepper, spoon into peppers. Do not pack down.

Stand peppers upright in 6-quart (6 L) slow cooker. Spoon tomato sauce evenly over top of each stuffed pepper.

*Other Options: *Lean Ground Beef, Lean Ground Beef Chuck

Italian Beef Stuffed Peppers

Ingredients Directions

Italian Beef Stuffed Peppers

Ingredients

Directions

Notes

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