Now, not everything I make comes out how I want it to. This recipe had one problem- green peppers tend to be on the bitter side, especially once cooked, and the slow cooker really brought that out this time. Next time I try this, I'm going to use red bell peppers or 6-7 cubanelle sweet peppers. Otherwise, this is a fantastic recipe, and the filling is sooo good and hearty, which is why I think it deserves a blog.
INGREDIENTS:
1 package (about 7 ounces) Spanish rice mix (the box kind with a seasoning packet) *see note at end
1 pound ground beef
1/2 cup diced celery (we used more)
1 small onion, chopped
1 egg, beaten
4 medium green bell peppers, halved lengthwise, cored and seeded *I recommend trying other kinds
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water (I used chicken broth instead)
DIRECTIONS:
Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in a large bowl. Divide meat mixture among pepper halves.
Pour tomatoes with juice into slow cooker. Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water/broth and reserved rice mix seasoning packet in a medium bowl. Pour over peppers. Cover; cook on LOW 7-8 hours.
*Note: I couldn't find the Spanish rice mix I wanted, so I used a box of Uncle Ben's rice that had a sundried tomato and basil flavoring, and it was fantastic!
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