Slow-Cooked Stuffed Peppers, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Slow-Cooked Stuffed Peppers

Cuisine: Mexican
Prep Time: 4:30 hours
Servings: 4 servings
A slow cooker is all you need to prepare these deliciously filling stuffed peppers. Stuff them with ground turkey, meat or chicken and top them with a tasty balsamic vinegar and ketchup sauce. Yum!

When it’s just too darn hot to use the oven, the slow cooker is my best friend. Stuffed peppers are one of my husband Richard’s favorite foods, so I decided to prepare them in the slow cooker. My slow cooker is medium in size, so I could only fit 3 large peppers, but you could fit 4 medium peppers. Ground turkey is what I had on hand this day, so I like to add a few extra vegetables to the mix to make it a bit more moist. I like to top the peppers with our favorite meatloaf topping: ketchup mixed with balsamic vinegar. It complements the meat really well.

Ingredients

  • For the Meat Filling:
  • 1 pound ground turkey chicken or beef
  • 1/3 cup white onion diced
  • 3 cloves garlic minced
  • 1 small poblano pepper diced
  • 1 serrano or jalapeño pepper minced
  • 1 large carrots finely diced
  • 1 Roma tomato diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/3 cup seasoned breadcrumbs
  • 1 egg slightly beaten
  • 4 sweet bell peppers medium to large
  • For the Fresh Tomato Sauce:
  • 3 Roma tomatoes roughly chopped
  • 1/4 white onion
  • 1 serrano pepper sliced
  • 1 clove garlic sliced
  • handful cilantro
  • 1 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 1/3 cup ketchup
  • 1/3 teaspoon pepper
  • salt to taste
  • For the Balsamic/Ketchup Glaze:
  • 1/2 cup ketchup
  • 1/8 cup balsamic vinegar
  • salt and pepper to taste
  • For the Garnish:
  • 3 green onions sliced
  • 1 serrano sliced; or jalapeño

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Directions

  1. In a large bowl, combine all of the ingredients for the meat filling; set aside. Depending on how large your slow cooker is, you can cut an opening on one side of each pepper or you can cut off the tops. Remove the seeds and membranes from inside the peppers. Divide the filling among the peppers; set aside.
  2. In the blender, combine the ingredients for the tomato sauce. Blend until smooth, taste for salt. Pour into the bottom of the slow cooker. Add the peppers to the slow cooker, cover and cook on high for 4 hours, basting the peppers now and then.
  3. Mix the ingredients for the glaze; set aside. Once peppers have cooked, carefully remove them from the slow cooker onto a plate. Strain the remaining sauce through a wire mesh strainer. Return to slow cooker and keep warm.
  4. To plate, add some of the tomato broth to the plate, top with a pepper. Generously brush the tops of peppers with the glaze. Garnish with green onions and sliced hot peppers.
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