Stuffed green bell peppers with ground meat are a traditional dish that has won over palates in various regions of Latin America. Its origin dates back to the combination of basic ingredients easily found in the home kitchen, transforming a common vegetable into a complete and comforting meal. In different countries, this dish goes by various names; for example, in Mexico and Central America, they are commonly known as "chiles rellenos," although this name is also used for peppers stuffed with other ingredients. In countries like Argentina and Chile, they are usually simply called "stuffed peppers" or "baked peppers." The versatility of this recipe allows it to be adapted to different cooking techniques, such as a conventional oven or a slow cooker, thus facilitating its preparation based on available time and resources.
Stuffed green peppers with ground meat II oven or slow cooker
How to Make Stuffed Green Bell Peppers with Ground Meat II Oven or Slow Cooker
This recipe combines the deep flavor of seasoned ground meat with the fresh and soft texture of green bell peppers. It is a simple preparation that can be cooked either in the oven or a slow cooker, ideal for those looking for a practical and delicious meal. The mixture of tomato sauce, spices, and rice creates a juicy and well-seasoned filling that perfectly complements the softness of the pepper.
Ingredients:
Ground Meat, Onion, Tomato Sauce, Water, Garlic and Herb Salad Dressing Mix, Instant White Rice, Green Bell Peppers, Garlic Powder, Salt And Pepper.
Steps:
Brown the meat and onion in a large skillet over medium heat.
Add 1 cup of tomato sauce, 1 cup of water, and the salad dressing mix.
Bring to a boil.
Add the rice, cover.
Remove from heat and let stand for 5 minutes.
Meanwhile, cut the top off the peppers, remove seeds, and cut in half.
Mix the remaining tomato sauce and water in the bottom of a 9 x 13 baking dish.
Place the peppers in the dish.
Fill the peppers with the meat mixture, cover with aluminum foil.
Bake at 400 degrees for 35-40 minutes.
Pour the sauce over the peppers before serving.
For slow cooker: Wash the peppers and drain.
Combine all remaining ingredients except ketchup in a mixing bowl; mix well.
Fill the peppers 2/3 full.
Pour 3 tablespoons of water into the slow cooker.
Place the stuffed peppers in the cooker.
Pour the ketchup over the peppers.
Cover and cook on low for 7-9 hours or on high for 3-4 hours.
Ingredients (9)
- Ground Beef
- Onion
- Tomato Sauce
- Water
- Garlic And Herb Salad Dressing Mix
- Instant White Rice
- Green Peppers
- Garlic Powder
- Salt And Pepper
Instructions (21 steps)
- 1 Brown the meat and onion in a large skillet over medium heat
- 2 Incorporate 1 cup of tomato sauce, 1 cup of water, and salad dressing mix
- 3 Bring to a boil
- 4 Add the rice, cover
- 5 Remove from heat and let stand for 5 minutes
- 6 Meanwhile, cut the tops off the peppers, remove seeds, and cut in half
- 7 Mix the remaining tomato sauce and water in the bottom of a 9 x 13 baking dish
- 8 Place the peppers in the dish
- 9 Fill the peppers with the meat mixture, cover with aluminum foil
- 10 Bake at 400 degrees for 35-40 minutes
- 11 Pour the sauce over the peppers before serving
- 12 Stuffed peppers in a slow cooker ready in: 7 - 9 hours, servings: 4, 8 small green and/or red peppers, 1 10 oz package
- 13 Package
- 14 1 lb frozen corn, 1 lb ground beef, 1 8 oz can tomato sauce, 1/4 teaspoon salt, 1/2 teaspoon garlic salt, 1/4 teaspoon pepper, 1 cup shredded cheese, 1/2 teaspoon Worcestershire sauce, 1/4 cup chopped onion, 2 tablespoons ketchup
- 15 Wash the peppers and drain, combine all remaining ingredients except the ketchup in a mixing bowl
- 16 Mix well
- 17 Fill the peppers 2/3 full
- 18 Pour 3 tablespoons of water into the slow cooker
- 19 Place the stuffed peppers in the pot
- 20 Pour the ketchup over the peppers
- 21 Cover and cook on low for 7-9 hours or on high for 3-4 hours
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.