There was one dish my Mom made when I was a kid that I loved – Stuffed Peppers! My Mom would make her Spanish Rice and then stuff that into green bell peppers. Oh my gracious – there is nothing I love more than the smell of stuffed peppers cooking! She would then top it all off with a slice of American cheese and pop it under the broiler until the cheese melted. Mmm. Mmm! I still make my stuffed peppers that way. But I decided it might be fun to switch it up a bit!
I thought, instead of just American cheese, why not some Price*s pimiento cheese? There is so much flavor in pimiento cheese, why not add that yummy flavor to stuffed peppers? And ya know what? It turned out amazing!
I added Price*s Southern Style Pimiento Cheese right into the beef and rice mixture so it could get all melty with the other ingredients. Then, for good measure, I added more cheese on top. It will be the secret ingredient that no one will guess is there but will make all the difference! And because I love to make any recipe possible in the crock pot, we are slow cooking these babies!
6 bell peppers
1 lb. lean ground beef (90/10)
1 cup cooked rice
1 (10 oz.) can Rotel
1 tsp. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
shredded cheese, for topping
shredded cheese, for topping
Cook’s Note: You really want to go with a leaner beef, turkey or pork for this recipe. Since we’re not cooking the meat ahead of time, we don’t want a lot of excess grease as it cooks down.
In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.
Mix it together just like you are making a meatloaf. You want it all combined well.
Cut the tops off the peppers and remove the ribs and seeds.
If you’d like, you can cut up the pepper that is around the tops.
And add the diced peppers into your meat mixture so the tops don’t go completely to waste.
Add 1/4 cup water into the bottom of a 6-quart slow cooker. I am using a casserole crock pot. But a larger oval or round one will work fine.
Place peppers into the bottom of the slow cooker (in a single layer.) Then begin stuffing them with the meat mixture. Note: It may seem like all the meat won’t fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.
Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.
It looks pretty already, right?
About 15 minutes before they are done cooking, add shredded cheese to the tops.
Cover and let cheese melt.
Serve with a crisp, green salad!
Cook’s Note: If you find Rotel too spicy, try using a can of regular diced tomatoes. Or, if you like it a bit saucier, then use a can of tomato sauce instead of the tomatoes. Don’t want to use pimiento cheese? Just substitute with one cup shredded cheddar cheese.
PRINTABLE RECIPE HERE
Craving more pimiento cheese recipes?
This post is sponsored by Price*s Pimiento Cheese Spread. As always, all opinions are my own.