Slow Cooker Steakhouse Stuffed Peppers
Try this Slow Cooker Steakhouse Stuffed Peppers recipe, or contribute your own.
Try this Slow Cooker Steakhouse Stuffed Peppers recipe, or contribute your own.
- Carbohydrate 4.18141523176895 g
- Cholesterol 25.08 mg
- Fat 8.56937909241723 g
- Fiber 0.870884576671411 g
- Protein 6.99269001658949 g
- Saturated Fat 5.35366561881523 g
- Serving Size 1 1 pepper (174g)
- Sodium 409.412078280022 mg
- Sugar 3.31053065509753 g
- Trans Fat 0.465891745876823 g
- Calories 119 calories
Step-by-step
- Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.
- Combine the diced peppers, ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.
- Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!
Swapping ground beef for lean ground turkey reduces the fat content significantly, but because poultry lacks natural marbling, the filling risks drying out during the six to eight hours in the crock pot unless mixed with extra tomato sauce or a tablespoon of neutral oil. Bell peppers release high amounts of moisture as they heat, which frequently pools at the base of the slow cooker and turns the bottom of the pepper mushy; pouring no more than 0.25 cups of water into the vessel is essential for preventing this saturation.
Packing the raw meat and rice mixture too tightly inside the cavity stops heat from circulating evenly through the center, leaving portions undercooked while the exterior overcooks. Mixing cooked brown and wild rice directly into the raw meat allows the grains to absorb escaping juices without expanding too aggressively, whereas completely raw grains would require excess liquid to soften properly. Adding the shredded colby jack cheese exclusively during the final five minutes of resting prevents the dairy solids from separating and becoming oily under prolonged high heat.
