Thursday, February 19, 2009

Slow Cooker Thursday / Stuffed Peppers

4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large clove garlic, finely chopped
1 can (15 oz) tomato sauce
1/2 cup chopped tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped mushrooms
1/2 cup water
Fresh cilantro, if desired

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in mushrooms. Divide beef mixture evenly among peppers.
3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with cilantro.

My mouth is watering

Join in on Slow cooker Thursday, Hosted by Sandra at Family Corner