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Stuffed Peppers

Makes 6–8 servings
Prep. Time: 25 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
2 lbs. ground beef
2 eggs
¾ cup rolled oats
½ cup barbecue sauce
⅓ cup milk
1 Tbsp. Worcestershire sauce
1 medium onion, chopped scant 1¾ tsp.

salt scant ¾ tsp. dry mustard
½ tsp. black pepper
½ tsp. sage
1 clove garlic, minced
6–8 green peppers
Preparation Instructions:

  1. Combine all ingredients except green peppers in a bowl.
  2. Remove tops and inner membranes of peppers.
  3. Fill peppers with meat filling.
  4. Place stuffed peppers in a freezer bag(s).
  5. Remove as much air as possible and seal bag(s).
  6. Label the bag(s) with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    STUFFED PEPPERS
    Makes 6–8 servings
    Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking/Serving:
    11¾-oz. can condensed cream of tomato soup
    Cooked brown rice

Directions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Stand filled peppers upright in the crock.
  3. Top with undiluted cream of tomato soup.
  4. Cover and cook 4–6 hours on Low, or until peppers are soft and meat is cooked through.
  5. Prepare the desired amount of rice according to directions.
  6. Serve peppers over rice.

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