Stuffed Green Peppers in the Pot
Yield
4 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
|
|
| 1 | pound |
ground beef
|
|
| 1 | pound |
beans with pork, canned
|
|
| 3 | ounces |
french fried onion ring
|
* |
| 1 | teaspoon |
prepared mustard
|
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
|
|
| 453.6 | g |
ground beef
|
|
| 453.6 | g |
beans with pork, canned
|
|
| 86.7 | ml/g |
french fried onion ring
|
* |
| 5 | ml |
prepared mustard
|
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Cut a thin slice from top of each pepper; scoop out seeds and and membrane.
Parboil peppers in a small amount of boiling salted water for 3 minutes; drain well.
Stand peppers in slow cooker.
Shape ground beef into a large patty in a skillet; brown 5 minutes on each side; then break up into small chunks.
Stir in pork and beans, half of the onion rings and mustard.
Spoon into pepper cups, divinding evenly; pour tomato sauce over ; cover.
Cook on low for 8 hours or on high for 4 hours, or until peppers are tender.
Top with remaining French fried onion rings.
