Years ago when my children were young, I tried to find a way to make stuffed green peppers that they would like. Everyone loved the filling, but not all the green pepper. So, I figured if I made it with strips of peppers, rather than whole peppers, maybe my children would eat it.
Originally, I made it partly on the stove, layered it in a 9 x 13 pan, and baked it for half an hour in the oven. Then, I decided it would be easier to dump it all into the slow cooker and be done. Here is the recipe:
2 lbs. lean ground beef
2 cups of sliced green or other colored sweet peppers
1/2 tsp. salt
3 tablespoons red wine vinegar
2 1/2 cups instant brown rice
2 tsp. salt
1/2 tsp. black pepper
1 Tablespoon granulated onion
1 large, sweet onion, chopped
1 cup chopped, sweet peppers
1 1/2 cups water
2, 15 oz. cans of chopped tomatoes in juice
2, 8 oz. cans of tomato sauce
Layer the strips of pepper in the bottom of the slow cooker. Sprinkle the 1/2 teaspoon of salt over the top.
Break up the ground beef into small bits and spread over the top of the peppers. Sprinkle granulated onion, 2 tsp. of salt, and pepper over the top of the meat. Add onion and sweet peppers. Pour in water, vinegar and chopped tomatoes in juice. Stir into the meat.
Pour the tomato sauce over the top. Turn the slow cooker on low and let cook for 6 – 7 hours. Serve. Be careful – it will be very hot!!! Enjoy. Oh, and the kids love it. accomplished!