Slow-Cooker Stuffed Peppers

What's up guys? Welcome back. I'm Lorena from Green Healthy Cooking and today I'm going to share an extraordinary recipe with you. Slow cooker stuffed peppers. Now this is not the regular 30 to 45 minute recipe. This recipe takes a little bit longer but it's worth it. It's Peruvian inspired. There is a Peruvian chili called rocoto which we fill with ground beef and peanuts and all kinds of deliciousness and we're going to transform this Peruvian recipe into a recipe that we can make here in North America. So first thing you have to do is get six bell peppers. Any color is fine. I chose different colors so it looks pretty but choose any one that you like and then cut the top off very carefully. Remove the top and then remove all the seeds inside. Keep the tops and just remove all the seeds from the top so you can put it back on later on. So once you've removed all the seeds from all six bell peppers you can set them aside in the slow cooker if you want or on a plate or anywhere and then we're going to go ahead and chop up some onions. You are going to want two large handfuls of onions. So two medium sized onions or one gigantic one. Chop it very finely and then also chop two to four cloves of garlic and once you've chopped your onions and garlic you're going to add them to a preheated large pan that has been generously oiled with olive oil. Add that there and then stir fry until the onions are lightly brown and now to those onions we're going to add some chili paste. Now the Peruvian recipe calls for aji panca which is a chili that you usually only get in Peru. In North America you can sometimes get it in a jar as a paste. That is what I'm using but honestly any kind of chili paste will work or sambal oelek or any kind of chili that you like if you like the recipe spicy. If you don't, if you're sharing with kids just leave the chili completely out but if you like it spicy then use whatever chili paste you can get your hands on. Try it first to make sure you don't add too much. This aji panca I like adding between a tablespoon and two tablespoons so add that to your onions. Stir fry for a little bit until it's nice and fragrant and then add a pound and a half of lean ground beef to all of that and use your spatula to completely break it up and brown it at the same time. So never stop breaking it up so you don't have big chunks of ground beef but rather little little pieces of ground beef. Now once it's nice and brown you're going to season it with sea salt and pepper. Season it generously because this is the only time we're seasoning any of the food. Now add half a cup of coarsely chopped peanuts and half a cup of coarsely chopped raisins to all of it. Give it a quick stir and then remove it from the heat and then chop up three hot boiled eggs into little pieces and add those to your ground beef as well. Give it a quick stir, try it at this point to see if it needs a little bit more salt maybe and then fill up your bell peppers. Use a spoon to really push the filling into the bell peppers. Arrange them in your slow cooker, add some potatoes if you like, this is optional. I like to add them so I have my carb all in one dish and don't have to make like rice or quinoa or anything on the side. I cook the whole dish in one pot, one slow cooker. So I add a couple pieces of yellow potatoes all in the little holes and now we're going to prepare the liquid that we're going to be cooking everything in. For that you're going to add two eggs to a blender. You can also use a bowl and a whisk but I find it quicker and easier to use a blender. So add two eggs to a blender, two cups of milk, any milk will be fine but I recommend a milk that isn't too strong in flavor. I'm using regular cow's milk but almond milk works and cashew milk works. Coconut milk is probably too flavorful, I don't recommend it and then turn on your blender and add about a quarter cup of olive oil. Yes it's a lot of olive oil but remember there has only been oil for stir frying the onions and we're using lean ground beef so don't worry it's fine. Just add about a quarter cup of olive oil to that milk and egg mixture and then pour it all over your stuffed bell peppers and potatoes. Put on the lid onto the slow cooker and set it to either eight hours low or four hours on high. Now after the slow cooker cooking time is over your stuffed bell pepper should be soft but not fall apart and it's time to serve them on a plate. Put that little milk mixture sauce on top of everything and enjoy. I hope you enjoyed this recipe. If you're going to give it a try please don't forget to snap a picture and show me. I love seeing when you make any of my recipes and if you've enjoyed this one I'm sure you're going to enjoy this other slow cooker recipe. Bye!