Peppers Stuffed with Minced Meat and Rice for Crockpot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 hrs |
| Total Time | 6 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large bell pepper (s)
- 1 kg minced meat, mixed
- 500 g rice, cooked
- 500 ml chicken broth
- 1 can tomato (s), diced, approx. 400 g
- 1 medium onion (s), diced
- 2 medium garlic bulb (s), mashed
- 500 g cheese, rated
- 1 egg (s)
- 1 teaspoon salt
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- Cut off the top of the peppers and remove the cores from the inside.
- Mix the minced meat, boiled rice, half of the canned tomatoes, onion, garlic, egg, salt and pepper and grated cheese in a large bowl until you have a homogeneous mixture. Pour the mixture into the hollowed out peppers and place the pods in a crockpot.
- Pour the chicken broth over and around the pods. Add the remaining canned tomatoes. Cover the crockpot and cook on high for 5-6 hours or on low heat for 6 hours.
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