Tips

The genius of this recipe is the first step – roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crockpot.

Use any sauce (I like 1 C. ketchup, 1 C. Stubb’s barbecue sauce, 2 T. brown sugar, 1 t. Worcestershire, and Tabasco hot sauce to taste.) The original sauce recipe (which I’ve tried) isn’t sharp or hot enough for our tastes. We use boneless beef chuck country ribs, 2 lbs. or more. Stir once during cooking time so ribs don’t stick to sides and burn. To thicken the sauce a bit, put the crockpot on High, with the lid ajar, during the last half hour.

An easy and delicious way to prepare tender barbecued ribs without the barbecue,

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Crockpot Barbeque Ribs Recipe

Preparation Time: 10 mins | Cooking Time: 8 hours and 30 mins| Total time: 8 hours and 40 mins| Servings: 8

To make this amazing slow cooker Barbecue Ribs you’ll need the following ingredients:

Ingredients

4 pounds pork baby back ribs

salt and pepper to taste

2 cups ketchup

1 cup of chili sauce

1/2 cup packed brown sugar

4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in the slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

P.S. do not ignore the baking in the oven first b/c it removed 1/2″ of fat juice in a 9X13 pan.

Nutrition Info per serving:

497 calories; 29.6 g total fat; 117 mg cholesterol; 1245 mg sodium. 33 g carbohydrates; 26 g protein

Use the box below to print the recipe:

Slow cooker Barbecue Ribs

Rebecca The genius of this recipe is the first step – roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crockpot. Use… MYSP Slow cooker Barbecue Ribs American Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 8 hours 30 mins 8 hours 30 mins

Nutrition facts: 497 calories 29.6 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 pounds pork baby back ribs
• salt and pepper to taste
• 2 cups ketchup
• 1 cup of chili sauce
• 1/2 cup packed brown sugar
• 4 tablespoons vinegar
• 2 teaspoons dried oregano
• 2 teaspoons Worcestershire sauce
• 1 dash hot sauce

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in the slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Ingredients:

FOR THE MEATLOAF:

1.5 pounds 80% to 85% lean ground beef

1 cup panko breadcrumbs

1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)

3 cloves garlic, minced

1 teaspoon Italian Seasoning

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon ground mustard

1 egg, lightly beaten
1/2 cup 2% milk

2 tablespoons Worcestershire Sauce

8 ounces part-skim shredded mozzarella cheese

FOR THE GLAZE:

1/3 cup barbecue sauce

2 tablespoons sugar-free ketchup

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 teaspoon Sriracha sauce

chopped fresh parsley, for garnish

Instructions:

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when the temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from the oven and let rest for 10 minutes.

Garnish with parsley and serve.

Rebecca Ingredients: FOR THE MEATLOAF: 1.5 pounds 80% to 85% lean ground beef 1 cup panko breadcrumbs 1 small yellow onion, shredded (use the large holes on a cheese grater to… MYSP Mozzarella Stuffed Crockpot Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE MEATLOAF:
• 1.5 pounds 80% to 85% lean ground beef
• 1 cup panko breadcrumbs
• 1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
• 3 cloves garlic, minced
• 1 teaspoon Italian Seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon ground mustard
• 1 egg, lightly beaten
• 1/2 cup 2% milk
• 2 tablespoons Worcestershire Sauce
• 8 ounces part-skim shredded mozzarella cheese
• FOR THE GLAZE:
• 1/3 cup barbecue sauce
• 2 tablespoons sugar-free ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Sriracha sauce
• chopped fresh parsley, for garnish

Instructions

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when the temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from the oven and let rest for 10 minutes.

Garnish with parsley and serve.

Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hr 10 mins | Yield: 8 Servings

With a very simple set of ingredients, this Slow Cooker Jambalaya is the perfect food to serve to your loved ones! This recipe can yield 8 servings so everyone gets to eat it! Ready in just 3 hours and 10 minutes, this recipe will be the best decision you will ever make today! You can easily reheat leftovers in the microwave and serve them the next day. Don’t skip this recipe. I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

1 lb. shrimp 13-15 count

1 can diced tomatoes 28 oz.

1 large onion, chopped

2 chicken breasts, skinless, boneless, cut into chunks

2 stalks of celery, thinly sliced

2 c chicken broth

1 lb. andouille sausage links, sliced

1 red bell pepper, finely chopped

1/2 tsp cayenne pepper

1 tbsp tomato paste

1 c rice

1/2 tsp dried thyme

2 tsp dried oregano

1 tbsp Cajun seasoning

Directions:

In a slow cooker, add all the ingredients aside from the shrimp and rice. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.

An hour before the cooking time ends, add the rice and stir until well combined.

About 15 minutes before the cooking time ends, add the shrimp and cook until done.

Serve and enjoy!

Notes:

You can serve this with cooked rice if you do not want to add the rice directly into the Jambalaya.

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

Reheat the Jambalaya in the microwave.

Nutrition Facts:

Calories141kcal (7%) Carbohydrates4g (1%)Protein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol179mg (60%)Sodium797mg (33%)Potassium449mg (13%)Fiber1g (4%)Sugar2g (2%)Vitamin A1025IU (21%)Vitamin C30.9mg (37%)Calcium106mg (11%)Iron2.4mg (13%)

Slow Cooker Jambalaya

Rebecca Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hr 10 mins | Yield: 8 Servings With a very simple set of ingredients, this Slow Cooker Jambalaya is the perfect food to… MYSP Slow Cooker Jambalaya European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 1 lb. shrimp 13-15 count
• 1 can diced tomatoes 28 oz.
• 1 large onion, chopped
• 2 chicken breasts, skinless, boneless, cut into chunks
• 2 stalks of celery, thinly sliced
• 2 c chicken broth
• 1 lb. andouille sausage links, sliced
• 1 red bell pepper, finely chopped
• 1/2 tsp cayenne pepper
• 1 tbsp tomato paste
• 1 c rice
• 1/2 tsp dried thyme
• 2 tsp dried oregano
• 1 tbsp Cajun seasoning

Instructions

In a slow cooker, add all the ingredients aside from the shrimp and rice. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.

An hour before the cooking time ends, add the rice and stir until well combined.

About 15 minutes before the cooking time ends, add the shrimp and cook until done.

Serve and enjoy!

Notes

You can serve this with cooked rice if you do not want to add the rice directly into the Jambalaya. Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days. Reheat the Jambalaya in the microwave. Nutrition Facts: Calories141kcal (7%) Carbohydrates4g (1%)Protein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol179mg (60%)Sodium797mg (33%)Potassium449mg (13%)Fiber1g (4%)Sugar2g (2%)Vitamin A1025IU (21%)Vitamin C30.9mg (37%)Calcium106mg (11%)Iron2.4mg (13%)

Ingredients:

FOR THE MEATLOAF

1.5 pounds 80% to 85% lean ground beef

1 cup panko breadcrumbs

1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)

3 cloves garlic, minced

1 teaspoon Italian Seasoning

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon ground mustard

1 egg, lightly beaten

1/2 cup 2% milk

2 tablespoons Worcestershire Sauce

8 ounces part-skim shredded mozzarella cheese

FOR THE GLAZE

1/3 cup barbecue sauce

2 tablespoons sugar-free ketchup

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 teaspoon Sriracha sauce

chopped fresh parsley, for garnish

Instructions:

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when the temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from the oven and let rest for 10 minutes.

Garnish with parsley and serve.

Prep Time: 15 minutes   |  Cook Time: 6 hours   | Servings: 8 servings   |  Calories: 364 kcal

Mozzarella Stuffed Crockpot Meatloaf

Rebecca Ingredients: FOR THE MEATLOAF 1.5 pounds 80% to 85% lean ground beef 1 cup panko breadcrumbs 1 small yellow onion, shredded (use the large holes on a cheese grater to… MYSP Mozzarella Stuffed Crockpot Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE MEATLOAF
• 1.5 pounds 80% to 85% lean ground beef
• 1 cup panko breadcrumbs
• 1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
• 3 cloves garlic, minced
• 1 teaspoon Italian Seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon ground mustard
• 1 egg, lightly beaten
• 1/2 cup 2% milk
• 2 tablespoons Worcestershire Sauce
• 8 ounces part-skim shredded mozzarella cheese
• FOR THE GLAZE
• 1/3 cup barbecue sauce
• 2 tablespoons sugar-free ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Sriracha sauce
• chopped fresh parsley, for garnish

Instructions

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when the temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from the oven and let rest for 10 minutes.

Garnish with parsley and serve.

Notes

Prep Time: 15 minutes   |  Cook Time: 6 hours   | Servings: 8 servings   |  Calories: 364 kcal

Slow cooker Beef Stroganoff, To make this amazing and delicious recipe you’ll need the following ingredients:

Ingredients:

2 1/2 lbs beef stew meat

2 cans cream of mushroom soup

1 packet of dried onion soup mix

8 oz sliced mushrooms (any variety)

1 cup sour cream (at room temp)

8 oz cream cheese (at room temp)

salt and pepper to taste

parsley or thyme

Instructions:

Spray crockpot with nonstick spray.

Add beef stew meat, cream of mushroom soup, onion soup mix, and sliced mushrooms. Stir until combined.

Cook on low for 6 to 8 hours.

About 30 minutes before serving, add cream cheese and allow to melt into stroganoff, stirring periodically until completely incorporated.

Add sour cream and stir.

Add salt and pepper to taste.

Serve over riced cauliflower (keto and low carb option), egg noodles, or rice. Sprinkle with parsley or thyme.

Enjoy!

Prep Time: 10 mins | Cook Time: 8 hours | Yield: 10 | Calories: 420

Slow cooker Beef Stroganoff

Rebecca Slow cooker Beef Stroganoff, To make this amazing and delicious recipe you’ll need the following ingredients: Ingredients: 2 1/2 lbs beef stew meat 2 cans cream of mushroom soup 1… MYSP Slow cooker Beef Stroganoff European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 6 voted )

Ingredients

• 2 1/2 lbs beef stew meat
• 2 cans cream of mushroom soup
• 1 packet of dried onion soup mix
• 8 oz sliced mushrooms (any variety)
• 1 cup sour cream (at room temp)
• 8 oz cream cheese (at room temp)
• salt and pepper to taste
• parsley or thyme

Instructions

Spray crockpot with nonstick spray.

Add beef stew meat, cream of mushroom soup, onion soup mix, and sliced mushrooms. Stir until combined.

Cook on low for 6 to 8 hours.

About 30 minutes before serving, add cream cheese and allow to melt into stroganoff, stirring periodically until completely incorporated.

Add sour cream and stir.

Add salt and pepper to taste.

Serve over riced cauliflower (keto and low carb option), egg noodles, or rice. Sprinkle with parsley or thyme.

Enjoy!

Notes

Prep Time: 10 mins | Cook Time: 8 hours | Yield: 10 | Calories: 420

Slow Cooker Taco Pasta

To make this amazing and delicious Slow Cooker Taco Pasta you’ll need the following ingredients:

Ingredients:

1 pound lean ground beef

salt and pepper

1 bell pepper chopped

15 ounce can crushed tomatoes

1 cup jarred salsa I used mild

15 ounce can corn drained

3 tablespoons taco seasoning I use this easy recipe

2 ½ cups water or low sodium chicken broth I used one 14.5 ounces can chicken broth plus enough water to total 2 ½ cups

12 ounces shell pasta shapes whole grain or white

1 cup shredded cheddar cheese

Instructions:

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to a slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.

Cook on low for 5-6 hours or high for 2-3 hours.

Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Stir in the cheddar cheese and serve.

Prep Time: 10 mins |Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 | Calories: 396kcal

Slow Cooker Taco Pasta

Rebecca Slow Cooker Taco Pasta To make this amazing and delicious Slow Cooker Taco Pasta you’ll need the following ingredients: Ingredients: 1 pound lean ground beef salt and pepper 1 bell… MYSP Slow Cooker Taco Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 pound lean ground beef
• salt and pepper
• 1 bell pepper chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa I used mild
• 15 ounce can corn drained
• 3 tablespoons taco seasoning I use this easy recipe
• 2 ½ cups water or low sodium chicken broth I used one 14.5 ounces can chicken broth plus enough water to total 2 ½ cups
• 12 ounces shell pasta shapes whole grain or white
• 1 cup shredded cheddar cheese

Instructions

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to a slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.

Cook on low for 5-6 hours or high for 2-3 hours.

Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Stir in the cheddar cheese and serve.

Notes

Prep Time: 10 mins |Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 | Calories: 396kcal

Slow Cooker Pineapple Barbecue Meatballs, to make this recipe follow the ingredients and directions below:

15 minutes active; 2+ hours inactive to prepare serves 4-6

INGREDIENTS

1 (16 oz.) frozen meatballs

1 (18 oz.) bottle preferred BBQ sauce

1 (20 oz.) can pineapple chunks

1/2 cup brown sugar

1 teaspoon garlic powder

Reserved pineapple juice

PREPARATION

Place meatballs in the bottom of the slow cooker.

Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.

Add brown sugar and garlic powder and stir everything together.

Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.

SLOW COOKER PINEAPPLE BARBECUE MEATBALLS

Rebecca Slow Cooker Pineapple Barbecue Meatballs, to make this recipe follow the ingredients and directions below: 15 minutes active; 2+ hours inactive to prepare serves 4-6 INGREDIENTS 1 (16 oz.) frozen… MYSP SLOW COOKER PINEAPPLE BARBECUE MEATBALLS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 5 voted )

Ingredients

• 1 (16 oz.) frozen meatballs
• 1 (18 oz.) bottle preferred BBQ sauce
• 1 (20 oz.) can pineapple chunks
• 1/2 cup brown sugar
• 1 teaspoon garlic powder
• Reserved pineapple juice

Instructions

15 minutes active; 2+ hours inactive to prepare serves 4-6

Place meatballs in the bottom of the slow cooker.

Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.

Add brown sugar and garlic powder and stir everything together.

Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.

Slow Cooker Stuffed Peppers

INGREDIENTS:

6 Bell Peppers

Stuffing:

500g (17.5 oz.) ground beef, lean

1 onion, finely diced

2 tsp. garlic, crushed

2 Tbsp. Worcestershire sauce

2 Tbsp. tomato paste

2 tsp. parsley flakes

1 tsp. oregano, dried

½ cup cheddar cheese, shredded

1 cup cooked rice

1 tsp. salt & ¼ tsp. pepper

Sauce:

½ cup beef stock or 425g (15 oz.) pasta or marinara sauce

INSTRUCTIONS:

Cut the tops off the bell peppers and remove the white membrane and seeds from inside.

In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper and the cooked rice.

Stuff the bell peppers with the mixture.

Add the bell peppers to a slow cooker.

Pour in the beef stock or the marinara sauce.

Cook on low for 6-8 hours or until the beef is cooked.

Serve & Enjoy

TIPS:
It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients.

Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all.

When you pour in the beef stock or marinara sauce, make sure you don’t get any inside the bell peppers. It can make them get very sloppy.

prep time: 20 min   |   cook time:8 h   |   total time: 8 h & 20 min

Slow Cooker Stuffed Peppers

Rebecca Slow Cooker Stuffed Peppers INGREDIENTS: 6 Bell Peppers Stuffing: 500g (17.5 oz.) ground beef, lean 1 onion, finely diced 2 tsp. garlic, crushed 2 Tbsp. Worcestershire sauce 2 Tbsp. tomato… MYSP Slow Cooker Stuffed Peppers American Print This

Prep Time: 20 mins Cooking Time: 8 hours 8 hours

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 6 Bell Peppers
• Stuffing:
• 500g (17.5 oz.) ground beef, lean
• 1 onion, finely diced
• 2 tsp. garlic, crushed
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. tomato paste
• 2 tsp. parsley flakes
• 1 tsp. oregano, dried
• ½ cup cheddar cheese, shredded
• 1 cup cooked rice
• 1 tsp. salt & ¼ tsp. pepper
• Sauce:
• ½ cup beef stock or 425g (15 oz.) pasta or marinara sauce

Instructions

Cut the tops off the bell peppers and remove the white membrane and seeds from inside.

In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper and the cooked rice.

Stuff the bell peppers with the mixture.

Add the bell peppers to a slow cooker.

Pour in the beef stock or the marinara sauce.

Cook on low for 6-8 hours or until the beef is cooked.

Serve & Enjoy

Notes

It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients. Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all. When you pour in the beef stock or marinara sauce, make sure you don't get any inside the bell peppers. It can make them get very sloppy.