SLOW COOKER STUFFED BELL PEPPERS!

SLOW COOKER STUFFED BELL PEPPERS

These are excellent, not only because of the taste, but also because they can be made in the crockpot.The chili sauce called for is the regular bottled type used often to make cocktail meatballs. You can use red peppers as well. I did 4 red peppers last night and supper was a huge success.

INGREDIENTS:

6 green peppers
1 lb extra lean ground beef, I prefer 90% lean
3/4 cup long grain white rice, raw
1 onions, chopped
2 garlic cloves, minced
1 (14 ounce) can original stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1/2- 3/4 cup chili sauce
1/2-1 teaspoon salt
1/2 teaspoon fresh black pepper

DIRECTIONS:

Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
Pour sauce over peppers.
Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
Recipe from Miss Elizabeth

SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE + BRAISED SHORT RIBS

SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE

I have used these 2 recipes many times and I have always been happy with the outcome!

INGREDIENTS:
1 1/4 pound boneless skinlesschicken thighs
2 cans (15.5 ounce size) pinto beans - rinsed and drained
2 cans (4.5 ounce size) chopped green chiles
2 chipotle chiles - seeded and chopped
1 envelope (0.87 ounce size) chicken gravy mix
1 package (6.8 ounce size) spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato - seeded and chopped
3/4 cup chopped fresh cilantro - if desired

DIRECTIONS:
Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro

BRAISED SHORT RIBS

INGREDIENTS:
4 pounds bone-in beef short ribs
2 dried bay leaves
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup dry red wine or water
1 envelope brown gravy mix
2 teaspoons Worcestershire sauce
Hot mashed potatoes

DIRECTIONS
Place ribs in 3-1/2 to 4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine & soup.
Cover & cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired.
Remove bay leaves.
Serve with mashed potatoes, spooning sauce over all.
Recipes from Betty Crocker Slow Cooker Meals.