Stuffed Green Peppers with Rice

Patricia Howard Albuquerque, NM

Prep. Time: 40 Minutes
Cooking Time: 5–7 Hours


  • 6 green peppers
  • 1 lb. ground beef
  • ¼ cup chopped onions
  • 1 tsp. salt
  • ¼ tsp. pepper
  • cups rice, cooked
  • 1 Tbsp. Worcestershire sauce
  • 8-oz. can tomato sauce
  • ¼ cup beef broth

Ideal Slow Cooker Size: 5–6-Quart


  1. Cut stem ends from peppers. Carefully remove seeds and membrane without breaking pepper apart. Parboil in water for 5 minutes. Drain. Set aside.
  2. Brown ground beef and onions in skillet. Drain off drippings. Place meat and onions in mixing bowl.
  3. Add seasonings, rice, and Worcestershire sauce to meat and combine well. Stuff green peppers with mixture. Stand stuffed peppers upright in large slow cooker.
  4. Mix together tomato sauce and beef broth. Pour over peppers.
  5. Cover. Cook on Low 5–7 hours.