Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Okay, I will admit I was not a fan of this recipe as a child, but as I grew older I craved the flavor of mom’s stuffed peppers. I actually like this version better with the Mexican touch, it’s very flavorful. My family will eat them with no complaints only the kids don’t eat the pepper, just the inside. I am pretty sure I did the same.
I, however, am more than happy to take their peppers and indulge. They are the perfect tenderness out of the crock pot, and I just cut it all up and eat! If you’ve had the classic version with rice and beef, try this one out and see what you think. No matter what you stuff them with they do cook wonderfully in the crock!
Recipe and photo courtesy of My California Roots.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: top with a dollop of sour cream if you do this recipe version, it’s spectacular!