I made these delicious stuffed jewels in a rice cooker. This recipe will make 2 or 3 of the easiest stuffed peppers you’ve ever made. If you don’t have peppers you can easily turn this recipe into meatloaf or meatballs—just skip the peppers! Make it even easier by mixing the filling with chopped, frozen peppers and onions purchased at the grocery store. Your favorite no-salt seasoning mix is the real time saver with this recipe, just make sure it’s not a salt substitute that will give the dish a chemical salty taste. A no-salt seasoning mix with garlic, onion, and parsley is my favorite. Feel free to salt the meat mixture to your taste, but remember to hold back if you’re on a low sodium diet.
2 – 3 small green bell peppers
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup uncooked oatmeal
1 egg, beaten
1 tablespoon no-salt seasoning (NOT salt substitute )
1/2 teaspoon black pepper
1- 16-ounce can undrained, diced tomatoes, divided
1/2 pound ground beef
Wash bell peppers and slice off the tops. Reserve the tops. Scoop out seeds and veins, turn upside down to drain. Trim the stems off the tops of the peppers and chop the useable parts to use for in the meat mixture. Chop 1/4 cup onion. Mix the chopped pepper and onion with the oatmeal, beaten egg, and no salt seasoning and black pepper. Add 1/2 cup diced tomatoes from the canned tomatoes and stir. Add the ground beef. Mix well with your hands.
Stuff each pepper tightly, rounding tops with meat mixture if necessary. Place peppers in the bottom of a rice cooker. Stir 1/2 cup water into remaining canned tomatoes and pour over peppers.
Place the lid on the rice cooker and turn it on. When the rice cooker turns off, check for doneness with a meat thermometer. Peppers are done when the center temperature reaches 165 degrees Fahrenheit. If the rice cooker turns off before peppers are done, add another 1/4 cup water to the rice cooker, replace the lid and turn it on.