Slow cooked stuffed peppers w/ mashed potatoes
Updated: Mar 6
- 2 lbs of ground beef (I used 90/10)
- 6 bell peppers (I like to use red bell peppers)
- 3/4 cup uncooked rice (I used brown rice)
- 16 oz jar of spaghetti sauce (I used Victoria's)
- 5 lb bag of white potatoes (I used yukon gold)
- 4 oz sour cream
- 1-2 tablespoons of butter
- Salt, pepper, garlic powder & onion powder
Prep the meat:
Combine 2 lbs of raw ground beef with 3/4 cup uncooked rice and salt, pepper, garlic powder and onion powder. Set aside.
Prep the peppers:
Wash peppers and cut a circular hole at the top removing the stem about 2-3 inches wide or big enough to pack in meat mixture. Make sure to remove ribs and seeds.
Place peppers hole side up in a large crock pot and fill each with meat mixture. I like to roll the mixture into a ball then gently pushing it in each pepper so I can measure how much I am adding to each one to make them equal since peppers may vary in size. Any remaining meat can be rolled into a meatball and put in an empty space in the crock pot. Pour spaghetti sauce over the peppers and making sure to cover bottom of the pot as well. Set on low and cook for about 5-6 hours.
For the mashed potatoes:
Peel and cube potatoes into large chunks. Boil on high until potatoes are fork tender. Drain potatoes and add to a mixer with the sour cream, butter, salt and a little bit of pepper if desired.
This recipe will make about 6 portions and takes most of the day for the peppers to cook but only about 20-30 minutes for the potatoes. This dish can be done in so many different ways...choose your favorite type of bell pepper, green, red, orange or yellow! Make this a low carb dish by replacing the rice with cauliflower rice and the mashed potatoes with cauliflower mash. This dish also freezes and reheats very well for meal prep.
*If you do not have a crock pot you can cook these in the oven covered at 250 degrees for about 4-5 hours*
The healthy oil respecter