This is one of my favorite comfort foods right here folks. However, add every color pepper you can grab from your farmers market and it becomes quite a lovely meal as well. The peppers resemble a colorful bouquet of flowers and since we first eat with our eyes, it’s spectacular! I’ve been doing this tri-colored pepper thing for awhile now. It’s not even possible for me to cook with one color pepper. I’m obsessed with cooking with color. They’re just so pretty that I feel like it’s such a missed opportunity if I’m not using at least three colors.
Here’s the best part, it’s a slow-cooker recipe! Yep, that’s right! Whether you prep it the night before or the morning of this fabulous dinner, it’ll be ready the minute you pull in the driveway. Just make a small salad and add some crusty fresh bread for a complete meal. Although, each pepper already contains your meat, veggie and starch, so it’s already pretty complete. It’s also what’s for dinner Busy Mom’s– style!
6 large assorted green, red, orange and yellow bell peppers
3 cups tomato sauce
1 1/2 pound ground beef
1/2 cup cooked rice
1/4 cup chopped onion
2 tablespoons All-Purpose seasoning
salt, pepper to taste
1. Gently remove tops and seeds from peppers. Set tops aside, removing stems. Rinse pepper. Turn over and slice off uneven areas of the bottom of the pepper so it lays flat. (Be careful not to cut through pepper). Pour 1 cup of tomato sauce into the bottom of slow-cooker; set aside. In a bowl; combine beef, rice, onion, egg and All-purpose seasoning. Pour one cup of sauce, divided evenly, into the bottoms of the peppers. Stuff each pepper with mixture; place in slow-cooker. Top with remaining sauce and tops of peppers. Cook on low for 8 hours.
Yield: 4-6 servings.