Cheesey Slow Cooker Stuffed Bell Peppers (Freezer Friendly Link)

I have never cared for green peppers, so we don't eat them often, but after someone gave us a few recently, I wanted to make stuffed peppers since hubby likes them...a lot. 

(hover over image to pin)

I was so tickled to find this recipe at The Recipe Critic...but I adapted it some, and hubby just loved them.  I ate the filling by itself and it was pretty tasty I'd have to say. 

The recipe called for wild rice...all I had was some basmati, so I cooked it in some of the tomato juice from the salsa (I substituted for canned tomatoes), but jazzed the recipe up in other ways. I also added some hot sauce...which hubby loves, so you can certainly adjust that to your own liking. 

She used raw ground beef...I browned and drained mine before stuffing peppers. 

You could add taco seasoning if you wanted to put a Mexican twist on this dish. 

After I made this special dish, and before I typed up the post, I happened upon this awesome idea for Freezer Friendly Slow Cooker Sausage Stuffed Peppers

from Two Maids a Milking...great idea and you can make them ahead! 

I ran to the store at the last minute and bought 1 red pepper so I could fill my crockpot. I think the cheesey topping made extra tasty. 

CHEESEY SLOW COOKER STUFFED BELL PEPPERS 

• 6 medium to large bell peppers
• 1 # lean ground beef, lightly browned, drained
• 1/2 c. onion, chopped
• (It's OK to add add onion to beef while browning) 
• 1-1/4 c. mild (or hot) salsa, undrained 
• (or 1 - 14 ozs. can diced tomatoes)
• 1 cup wild rice, cooked (any kind of rice is fine)
• 2 Tb. worchestershire sauce
• 1 tsp. salt
• 1 tsp. pepper
• (I used garlic pepper - we liked more)
• 1-1/4 c. shredded cheese, divided
• 1/4 c. water

Cut off each top of the peppers and scrape out the seeds and membranes. After I cut out the seeds with a knife, I scraped the inside clean with a spoon - it worked great). Set aside.

Combine ground beef, onion, salsa (or tomatoes), rice, worchestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each pepper with mixture. Place in bottom of crockpot. (You can crowd them a little because they get smaller as they cook). Add water to bottom of crockpot...it will help steam and soften the peppers. 

Cook on low for about 5-6 hours or high for 3 hours until peppers are tender.
(The sides of peppers tends to burn on high...I suggest using low)

About 15 minutes before serving, sprinkle remaining cheese; enjoy when cheese is melted.



Fresh Tomato Pie

Quick Chili Mac Skillet

​

Slow Cooker Cheeseburger Soup (WW Pts) & Weekend Potluck #189

WELCOME TO WEEKEND POTLUCK!

 We're so happy you're here and welcome you to our virtual table!  Can't wait to see what you've been cooking up this week!

AND....

When I share something worth sharing...again...

Soup time is upon us!  And it just doesn't get any better than this delicious and filling soup. You'll never know you're eating a 'lighter choice'. 

Slow Cooker Cheeseburger Soup {WW Style}

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Pumpkin Dump Cake by The Better Baker

Recipes that caught our attention ~

Apple Pie Sugar Cookie Bars by Table for Seven

Crock Pot Ham and Ranch Potatoes by Recipes that Crock

And, a personal favorite ~

Impossible Pumpkin Pie Cupcakes by Cakes Cottage 

Your hostesses

• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up

Skinny Meatloaf 'Cupcakes'

I have always had a special love for meatloaf.

It was the first meal my hubby asked his mom to make for him when he returned home from Vietnam. (I knew he was the one for me right then too!=) 

I'm also wild about single servings, so when I saw these

adorable and delicious 'cupcakes' at Skinny Kitchen, 

well...we ate them soon after and really enjoyed the idea of having the

mashed taters on top. 

DE-LISH!!! Very filling and satisfying too. 

They're easy and can even be (mostly) made ahead. 

SKINNY MEATLOAF CUPCAKES

1 # extra lean ground beef or turkey

1 slice whole wheat bread

1 c. onions, diced

2 egg whites

3 Tb. ketchup

2 Tb. Worcestershire sauce 

1 Tb. spicy brown or yellow mustard

1/4 tsp. salt

fresh ground pepper, to taste

Topping:

1/4 c. ketchup

1 Tb. mustard

2 tsp. brown sugar

Taters:

3 c. (1#) baking taters, peeled and cubed

1/3 c. (reduced sodium) chicken broth

1 Tb. reduced-fat butter or Smart Balance Light

1/8 tsp. salt

fresh ground black pepper, to taste

Preheat oven to 350. Using non-stick cooking spray, coat a 12-cup muffin tin; set aside. 

Remove crust from bread; add to blender or food process. Process until crumbs.

In large bowl, add ground beef, bread crumbs, onions, egg whites, ketchup,

mustard, worcestershire sauce, salt and pepper. Mix together well, using your hands if necessary. 

Measuring about 1/3 c. of mixture, fill 9 muffin cups. In small bowl, mix topping ingredients.  Spread about 1 Tb. over each meatloaf.  Bake for 40 minutes. 

While baking, make the mashed potatoes.  In a medium saucepan, cover potatoes with water; bring to boil; simmer until fork tender. Drain well; mash with fork, adding butter, broth, salt & pepper. Mash until smooth, keeping warm over burner. 

Remove meatloaves from pan; place on paper towel to drain.  Top each with 2 rounded Tb. of mashed potatoes. Serve. 

Yield: 9 'cupcakes' 

From Skinny Kitchen's website:

Weight Watchers (old points) 3

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 meatloaf cupcake 154 calories, 3g fat, 0mg chol, 13g prot, 17g carbs, 2g fiber

FAT FACTS: the skinny and fat facts are the same for this recipe

Linked to Weekend Potluck

Cheesey Mini Meatloaves (Make Ahead)

Easy Taco Pie

Easy Crockpot Meatballs

Quick Chili Mac Skillet

This meal can easily be on the table in less than 30 minutes!

Perfect for busy moms and families. 

I loved the cheesey goodness and taste of this simple dish.

I slightly adapted a recipe I found on the side of a box of elbow macaroni. 

And it's fixed on top of the stove...no oven needed. 

QUICK CHILI MAC SKILLET

1/2 (1#) box elbow pasta 

1/2 - 1# lean ground beef 

1 medium onion, coarsely chopped

(or 3 - 4 Tb. dried minced onions)

1 - 2 tsp. chili powder

1 (14 ozs) can diced tomatoes, undrained

1 small can tomato paste

1/3 c. water (more as needed)

1 (15 ozs) can kidney or black beans, rinsed and drained

freshly ground salt & pepper to taste

1/2 c. shredded (2%) Mexican cheese blend

In medium pot, cook pasta according to pkg. directions.

Set aside to drain until ready to use. 

In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2 - 3 minutes to blend flavors; add beans; heat through.  Season with salt & pepper. 

Remove pot from stove; toss pasta into beef mixture; stir.

Top with cheese just before serving. 

Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy these other quick meals...

Sweet & Sour Chicken

Creamy Zucchini & Carrot Soup

(Crockpot) Simple Ham & Bean Soup

​

Cheesey Loose Meat 'Sammies'

Oh you are gonna love me for sharing this one. You cook up a buncha burger....season it....let it simmer, then make a buncha sammies, or cool and chill...then use whenever you want one or two 'sammies'. 

Recipe can easily be cut in half. 

This meat is seasoned so nicely, and it freezes well. It may seem like there are a lot of seasonings to add, but it's simple to do that, and the end result will be SO worth it!

I added cheese, then warmed in the microwave.  It helps keep that loose meat together. Top with ketchup and/or mustard if desired. 

You can serve this in plain ole buns, or you can add the "WOW" factor and use Hawaiian rolls.  Did you know they now have a 'sub roll'...that's what I used here....and they're already sliced.

My hubby doesn't like BBQ but he REALLY loves this special sandwich. 

This is NOT BBQ. 

If you want to feed a crowd, you can make 12 - 24 sandwiches at once.

This is an awesome recipe from Christy at Southern Plate...I adapted her recipe just a little.  She and her mama both RAVE about these special sandwiches. 

CHEESEY LOOSE MEAT 'SAMMIES' 

3# lean ground beef

1 medium onion, chopped 

(or 1/3 c. dried minced onions)
3 c.water

2 Tb. cider vinegar

2 Tb. brown sugar

2 Tb. worcestershire sauce 

2 Tb. soy sauce

1-1/2 tsp. seasoned salt

(I used a tad less)

1/2 - 1 tsp. (fresh) ground pepper

2 tsp. garlic powder

2 beef bouillon cubes

2 chicken bouillon cubes
24 Hawaiian rolls

In a very large skillet (I used my Dutch oven) add ground beef and onion, along with the water. (Strange I know...but stick with me here..) Chop the beef really fine while bringing it to a boil over medium high heat. (Adding the water makes this easier to do). Cook, chopping and stirring, until meat is no longer pink. 

Before adding all the spices, I drained about 1/2 c. water. When all the seasonings are added, let cook, uncovered, until mixture gets thicker, about 
15 - 20 minutes. 

With slotted spoon, mound beef onto cut Hawaiian rolls. Add your favorite cheese (or not); add top bun. (I cover with a paper towel and microwave about 15 seconds to warm the bun.) Add ketchup or mustard if desired.  (My hubby loved it without either). 

Yield: 24 Hawaiian roll sandwiches, or 12 Hawaiian sub rolls. 

Leftovers freeze well - and I think would be great in spaghetti or goulash. 


Linked to Weekend Potluck
GBP Roundup - Father's Day
You might also like these sandwiches...

Crockpot Cheesey Turkey Sandwiches

Slow Cooker Cheesesteak Sandwiches

​

Crockpot (Pasta) Pizza

Looking for something simple for dinner this week? 

Here you go...you're welcome.  *-*

Let the crockpot fix dinner for you, and you'll love the ease, and the flavor!

This really isn't like a pizza...it has no crust, but it is a lovely meal and is prepared with little effort. I'm thinking it should be called Pasta Pizza!

I've had this one in my files for almost 30 years.  A friend brought it to our home that long ago and I've made it several times since.  It was high time to share it with you too!

I already had browned burger (see how to do that in the crockpot here) in the freezer, so it made this dish even easier to mix up. 

Cook the rigatoni...cut the pepperoni in half (if desired)..brown the burger if necessary... and mix everything up. 

You could combine everything but the pasta the night before, then mix it together before adding to the crockpot.  Since it only takes a few hours to cook, maybe you (or hubby?) could sneak home over lunchtime and get it going for dinner. *-*

Definitely cheesy, filling, comfort food!

Serve with garlic bread and a veggie. YUUMMMMM!

CROCKPOT PIZZA 

2/3 of 1# box of rigatoni pasta

2 lg. (16 ozs each) pkg. shredded mozzarella cheese, divided

3-4 ozs. pkg. pepperoni

2 (8 ozs. each) pizza sauce

1 - 2 lbs. (lean) ground beef

1 small onion, diced, optional

(I used a couple teaspoons of dried minced onion instead)

Cook the rigatoni; drain. (be careful not to overcook)

Cut pepperoni in half if desired, or leave whole.

Brown the burger, adding (fresh) onion if using; drain.

In large bowl, combine all ingredients, reserving some of the cheese to top dish before finishing. 

Spray a 3 - 4 qt. crockpot with cooking spray. Add mixture; cook on low for 3 - 4 hours or on high for 2, stirring occasionally. About 30 minutes before serving, top with remaining cheese to melt over top; turn to high until ready to serve.

Linked to Weekend Potluck
           Meal Plan Monday
     Whatcha Crockin Wednesday

You might also like 

Slow Cooker Honey Dijon Pork Chops & Apples

Easy Skillet Lasagna

​

Crockpot Cabbage Casserole

I just love the every day simple recipes that Christy Jordan shares at her Southern Plate blog.  She is always upbeat and shares a lot of 

inspiration and encouragement as well as recipes.
Here's a sample of one of her weekly Lifesavers

Just gotta love a gal like that! 

This was a deliciously simple recipe - layer 4 ingredients (Plus water & seasonings) in the crockpot - let it cook a few hours, or all day, and dinner will be ready.  And your house will smell great too. 

It's a GOOD-FOR-YOU COMFORT DISH! We loved it!

CROCKPOT CABBAGE CASSEROLE 

• 1/2 head cabbage, chopped
• 1 lb. ground beef, browned and drained
• 1 med. onion, chopped
• 1 (18 ozs) jar spaghetti sauce 
• (I substituted part salsa for sauce)
• 1 c. water
• salt, pepper, herbs, garlic powder, etc. to taste
• 
  
• In 4-5 quart slow cooker, place 1/2  the chopped cabbage. 
• Top with 1/2 of onions, 1/2 of beef, and 1/2 of spaghetti sauce. (I did use part salsa instead of all spaghetti sauce). Repeat, adding seasonings as you prefer (or you may add them after). Pour water around the sides into the slow cooker.
• Cover and place on low 5 - 6 hours or high, 3-4 hours. Serve over rice if desired, or just as it is. 

Linked to Melt in Your Mouth Monday
Weekend Potluck

You might also like

Cabbage Lasagna and Easy Garlic Bread

Cheese Scalloped Cabbage

​

Mini BBQ Cheesey Meatloaves

Always tickled when I see another recipe from Holly at 
Life as a Lofthouse that I can fall in love with..I dare say we are sisters of the taste buds.

Meatloaf is one of my most favorite dishes...especially with cheese!  And the fact these are little loaves that don't take as long as one large meatloaf to bake, made it a quick evening dinner for the 2 of us...and 2 meals! 

I LOVED the ease of this dish...a few simple ingredients...and Holly used 'freeform' loaves on a piece of foil...which made for awesome! cleanup.  Brilliance at its finest! 

The only thing I did differently was to add some dry minced onions and used  a little more cheese. 

MINI BBQ CHEESEY MEATLOAVES 

1 lb. lean ground beef
1 egg, beaten
1 Tb. worchestershire
1/2 Tb. dry minced onion 
1/2 c. favorite BBQ sauce, divided
1/4 c. panko crumbs
salt & pepper to taste
3 - 4 ozs. cojack (or cheddar) cheese, cubed into 1/2" 

Preheat oven to 400. Line cookie sheet with (non-stick) foil. 

In large bowl, combine ground beef, egg, worchestershire, 1/4 c. BBQ sauce, bread crumbs, salt & pepper; mix until blended.  Add cheese cubes; mix just until combined. 

Divide mixture into 4 equal pieces and shape into rectangles. Place on prepared baking sheet. Spread remaining BBQ sauce over each loaf.  Bake for 20 - 25 minutes or until center is cooked. 

Serve & enjoy.  Yield: 4 small loaves 

Linked to Weekend Potluck 
 

You might also like 

Easy Crockpot Meatballs

Ranch Burgers

​

Hearty Salisbury Steaks {Healthier Option}

WOW oh WOW!

I have to add another adjective to this scrumptious recipe...

SEN.SA.TIONAL! SALISBURY STEAKS! 

We don't eat alot of beef...as you know, it's mostly

chicken for us...soups...and one - dish meals. 

We get excited about mashed potatoes and gravy too because it's something we rarely enjoy.  We try to avoid those WHITE things that a diabetic is not suppose to have a lot of, so maybe I was overzealous when I sat down to this plateful of YUM. 

This recipe was given to me - page torn out - from a Taste of Home magazine. 

I'm so happy I tried it and know we will be enjoying it again before long.  

I made 1-1/2 X the recipe and just added more water to the soup mix, along with another heaping TB. of flour. 

It was VERY good. And made enough for us to enjoy 2 meals

and one lunch.  

HEARTY SALISBURY STEAKS 

1/4 c. egg substitute 

(I use egg whites)

1 medium onion, finely chopped

1/2 c. crushed saltines (about 15 crackers)

1/2 tsp. pepper

1 # lean ground beef (90% lean)

1 Tb. canola oil, optional

1 envelope reduced-sodium onion soup mix

2 Tb. all purpose flour 

2 c. water

In large bowl, combine egg substitute, onion, saltines and pepper.  Crumble beef over mixture and mix well. Shape into 5 patties.

In large skillet, cook patties in oil (I used a non-stick skillet and omitted the oil) over medium heat for 3 minutes on each side or until lightly browned.  Remove patties and keep warm; drain drippings. 

In small bowl combine soup mix, flour and water; stir into skillet.  Bring to a boil.  Return patties to skillet. Reduce heat; cover and simmer 5 - 7 minutes or until meat is no longer pink.  

(You may want to simmer them longer if your patties are thick. 

I used my electric skillet - and loved how they turned out). 

Serve with mashed taters and a veggie. 

Nutritional Facts: 1 patty + 1/4 c. gravy = 233 calories, 10 gr. fat (3 saturated)

45 mg. cholesterol, 418 mg. sodium, 14 gr. carbohydrate, 1 gr. fiber, 

20 gr. protein. 

Linked to Whatcha Whipped up Wednesday       Foodie Friends Friday       Scrumptious Sunday Gooseberry Patch Roundup - Lightened up Weekend Potluck Meal Plan Monday