Unstuffed Tomatoes and Peppers
Rather than taking the time to make a filling and then filling the peppers and tomatoes, this dish is prepared layered in a slow cooker.
INGREDIENTS | SERVES 8
- 1 cup uncooked long-grain rice
- 1 cup tomato juice
- 1 pound ground beef
- ½ pound ground lamb or pork
- 1 large yellow onion, diced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon paprika
- ⅛ teaspoon ground allspice
- Pinch ground cinnamon
- 1 teaspoon granulated sugar
- 2 14.5-ounce cans diced tomatoes
- 4 green bell peppers, seeded and diced
- 1 cup beef broth
- 2 tablespoons lemon juice
- Water or additional broth, as needed
In a large mixing bowl, combine the rice, tomato juice, beef, lamb or pork, onion, parsley, salt, black pepper, paprika, allspice, cinnamon, and sugar. Set aside.
Add 1 can of the diced tomatoes to a 4-quart or larger slow cooker. Add half of the meat-rice mixture. Spread the diced green peppers over the top of the meat mixture, and top the peppers with the rest of the meat. Add the remaining can of diced tomatoes.
Pour in the beef broth and add the lemon juice. If needed, add additional water or broth to bring the liquid to almost the top of the solid ingredients. Cook for 6 to 8 hours on low. If too much liquid remains in the slow cooker, cook uncovered long enough to allow some of the liquid to evaporate.
