My mother used to make stuffed sweet peppers when I was little and I didn’t love them AT ALL. I don’t know which part I didn’t love but I usually bypassed these and ate my butter beans alone. She used rice and beef and a variety of seasonings which is exactly what I do now in the grownup world of cooking.
Somehow, being an adult means trying new things and I assume trying stuffed sweet peppers is right up there on that list.
Just never expect to see liver and onions on this blog. NEVER. I can promise that just like I vow to never share a Spanx review. Some things just don’t need to see the light of day.
I have no idea why they are called sweet peppers. There is nothing sweet about them. I never could figure out what people were talking about when they said peppers are sweet. I just don’t get it. But, whether or not I could taste the sweet, I made a batch of stuffed peppers in the Crock Pot. I’ve never slow cooked them. I saw a recipe for this in a magazine and wanted to see how it worked.
Surprisingly, we both loved these. He has asked for stuffed sweet peppers on a few occasions and I didn’t have much motivation to try them. But now, this is what I will make.
A couple of notes. The diced tomatoes are the the regular 14.5 oz cans. If you like canned whole kernel corn, those small Niblets cans are perfect for this recipe. Honestly, if you’re savvy in the kitchen, you can just eyeball most of it. You’re going to make the stuffing in a pan and put it inside peppers. Adjust seasonings to your preference.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 546 Total Fat: 27g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 137mg Sodium: 445mg Carbohydrates: 30g Fiber: 6g Sugar: 7g Protein: 47g