SLOW COOKER "INSIDE OUT" STUFFED PEPPERS

Slow Cooker

Provided by Marcia McCance

Categories Beef

Number Of Ingredients 10

1 1/2 c raw long grain rice (can use uncooked short grain, or whatever, but not instant rice)
1/2 c olive oil, or butter
1 can(s) 15 oz tomato sauce
1 1/2 c water (for the rice)
1 medium onion, chopped
3 or 4 large green bell peppers, cut in strips (for more green pepper flavor)
1 1/2 tsp salt
2 lb hamburger, or sausage, fried and drained
TIME SAVING ALTERNATIVE:
1 pkg 2 lb frozen meat balls (plain or italian flavor)

Steps:

1. Saute the raw rice in the oil or butter until it is golden brown. Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
2. Place in slow cooker with all remaining ingredients. Stir well.
3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
4. NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.

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