I can use one or two peppers in a week, but 6, that’s a little more tricky. When BB gives me an abundance of bell peppers, stuffed peppers are really the only option. So it was, slated for tonight’s dinner on the ol’ meal plan. We had already had several tomato-based dinners this week (chili–which we ate twice, spaghetti squash spaghetti, and pizza), so I thought I’d give my husband’s heartburn a break and make stuffed peppers flavored with soy sauce, brown sugar, and ginger instead of tomato paste, borrowing flavors from my favorite halloween meal, dinner in a pumpkin. It was actually pretty tasty and healthy too!
Asian Inspired Crock-Pot Stuffed Peppers
- 3 bell peppers, any color
- 1/2 Lb. ground beef
- 1/2 onion, finely diced
- 1 stalk celery, finely diced
- 1 clove garlic, minced
- 1 tsp. fresh ginger, grated
- 1/4 cup soy sauce
- 2 Tbsp. brown sugar
- Salt and Pepper to taste (careful with the salt because of the soy sauce)
- 1 cup cooked rice (I used brown rice)
- Cut of the top of the peppers, scoop out the seeds and membranes from the interior, and dice the edible part of the tops to add to the stuffing.
- Combine the rest of the ingredients for the stuffing.
- Stuff each pepper so that it has a nice mound on the top.
- Place in crockpot, add about an inch of water to the bottom, and cook on low for 6 hours (high for 4),
I have a small family and don't like leftovers, so I only made enough to feed myself, my husband, and our two small children. If you have a larger family, you would be wise to double the amounts.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens