To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one!
Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready.
This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker.
Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready.
This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker.
Slow Cooker Cajun-Spiced Stuffed Peppers
Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices.
Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own.
You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.
Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own.
You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.
Ingredients:
- 1 pound (450g) lean ground beef
- 1 1/2 (225g) cups cooked brown rice
- 1 1/4 cups (150g) diced yellow onions
- 1 1/4 (115g) cups shredded mozzarella cheese
- 3/4 cup (80g) corn kernels (fresh or frozen)
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 5 to 6 large bell peppers
- 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright
