- 4 sweet peppers [1 red, 1 green, 1 yellow, 1 orange]
- 1/2 pound [227 g] lean ground beef
- 1 cup [250 mL] cooked white or brown rice
- 1 cup [250 mL] corn kernels, frozen or canned drained
- 1/4 cup [60 mL] finely chopped onion
- 1 clove garlic, minced
- 1 tablespoon [15 mL] finely chopped parsley
- 2 teaspoons [10 mL] Worcestershire sauce
- 1 teaspoon [5 mL] salt
- 1/2 teaspon [2.5 mL] dried basil
- 1/4 teaspon [1 mL] pepper
- 1 cup [250 mL] tomato sauce or juice
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- Cut top of peppers; remove seeds and membranes; set peppers aside.
- Finely chop peppers tops; transfer 1/2 cup [125 mL] chopped peppers tops into a large bowl.
- Reserve remaining chopped peppers tops for another use.
- Well mix ground beef, cooked white or brown rice, corn kernels, chopped onion, minced garlic, chopped parsley, Worcestershire sauce, salt, basil and pepper with chopped peppers tops.
- Evenly spoon meat mixture into peppers.
- Stand peppers upright into slow cooker.
- Drizzle tomato sauce or juice all over and around peppers.
- Cover and cook on 'LOW' for 7 to 8 hours, until peppers are tender and filling is cooked through.
- A meat thermometer inserted into the center of the filling should register 160°F [75°C].
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