Grammy's Kitchen · Stuffed Peppers · Slow Cooker Stuffed Bell Peppers
One of 39 stuffed peppers recipes we measured
from therecipecritic.com
2 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 13% | 23% |
| salt | 1% | 0% |
| liquid | 9% | 9% |
| vegetables and beans | 179% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 6 large bell peppers (any color) |
| 454 g | 1 pound lean ground beef |
| 80 g | 1/2 cup chopped yellow onion |
| 397 g | 1 (14-ounce) can diced tomatoes |
| 185 g | 1 cup cooked wild rice |
| 32 g | 2 tablespoons Worcestershire sauce |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon pepper |
| 170 g | 1 1/2 cups shredded colby jack cheese (divided) |
| 59 g | 1/4 cup water |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is delicious, but for my own self, I blanch the peppers in boiling water and lightly brown my ground beef. Other than that I follow the recipe exactly. It is sooo good and easy!” — a cook, 5.0★
“This has been one of my go-to recipes for 3 years! It's so yummy, filling and easy. Love it!” — a cook, 5.0★