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Slow Cooker Meatloaf Stuffed Peppers
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- #21936
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
5 green bell peppers
1 pound ground beef
2/3 cup soft bread crumbs
1 egg
1/2 teaspoon crushed dried oregano
1/4 teaspoon garlic powder
1 teaspoon crushed fennel seed
32 ounces spaghetti sauce, divided
directions
Cut green bell peppers in half lengthwise; clean out the insides and set aside. In a bowl, combine ground beef, soft bread crumbs, egg, 1/2 cup spaghetti sauce, oregano, garlic powder and fennel seed.
Pack into pepper halves and arrange in a crockpot. Pour spaghetti sauce on top. Cook on high for 5 hours, or on low for 7 to 8 hours.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
447 calories, 25 grams fat, 33 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
March 15, 2004
I have made this recipe a couple of times. I think it is very good, the second time I added italian seasoning to my taste, omitted the egg (none on-hand), and added 1/2 C more spagetti sauce in my meat mixture. I plan to make this one of my regular recipes, keep the egg out or whites only (cut cholesterol), experiment with more spices, and maybe cutting the amount of bread crumbs. I should also note that I used ground turkey in this recipe. This was easy to make. I usually mix up the full recipe and freeze the remaining meat mixture. That way I cut my leftovers and get to use a fresh peppers everytime. I have been using half the sauce called for beause I usually only use 2-3 whole peppers.