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    HomeBurger Traditional Stuffed Bell Peppers - Lick's Recipes

    HomeBurger Traditional Stuffed Bell Peppers - Lick's Recipes


    • 6 to 7 bell peppers, any color
    • 3-4 Homeburger or Nature Burger Patties
    • 1 cup instant rice, uncooked (brown or white)
    • 1 medium Vidalia onion, finely chopped
    • 2 eggs, slightly beaten
    • 1 can (about 15 ounces) crushed tomatoes, divided in half
    • 1 cup shredded mozzarella cheese, plus extra for topping
    • 1 tablespoon minced garlic
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 teaspoon oregano
    • 1/2 teaspoon black pepper
    • 2 cups beef stock
    • Parsley, as garnish


    1. Wash the peppers, slice off the tops, and remove the core and seeds. Arrange them upright in the Crock-Pot.
    2. In a bowl, mix up the HomeBurger or Nature Burger patties until it is soft
    3. In the same bowl, combine the beef, rice, onion, eggs, half the crushed tomatoes, mozzarella, garlic, and spices. Use your hands to mix all the ingredients together well.
    4. Fill each pepper with the mix as evenly as possible.
    5. In a bowl, combine the other half of the crushed tomatoes and the beef broth, and pour the mix in the Crock-Pot around the peppers.
    6. Cover and cook on high for about six hours or on low for about eight hours. Use a meat thermometer to make sure the internal temperature of the peppers reaches 160 degrees Fahrenheit.
    7. Add a generous sprinkle of mozzarella cheese to the top of each pepper, put the lid back on, and continue cooking until the cheese melts.
    8. Serve the peppers sprinkled with a little parsley for garnish.


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