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6 Mar

Crock Pot Pork-Stuffed Peppers

After a busy day, opening your front door and inhaling the savory, warm aroma of dinner cooking is a great feeling. Especially if you can take credit for it, even if you’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but ingenious kitchen appliance. If you can find the time to fill it with some assortment of meat and vegetables and a little broth or water, the Crock Pot will take it from there. While you head off to work or pull weeds in the yard or just lie on the couch and relax, the Crock Pot slowly works its magic.

Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal. The recipe for Crock Pot Pork-Stuffed Peppers that Katerina Shchyelkunova submitted to the Primal Blueprint Cookbook Challenge easily meets this unofficial Crock Pot criteria. Most importantly, her recipe satisfies a craving for unfussy but extremely satisfying comfort food.

 

The green peppers will hold their shape while cooking and become individual little serving dishes filled with a mild but flavorful blend of ground pork and vegetables. Grated cauliflower seamlessly blends in and the carrots add a burst of color and a little bit of sweetness. Katerina uses dried tarragon in her recipe, but we tried fresh and loved the subtle anise flavor it added.

If you don’t have these exact ingredients in your kitchen, don’t sweat it. The Crock Pot is very forgiving – yet another one of its attributes that we love. Katerina sometimes uses ground beef or a combination of different ground meats. We can also imagine using diced tomatoes instead of paste and a bold combination of spices for those with a more adventurous palate. Left as is, however, this recipe will greet you at the end of the day with its comforting aroma, and a provide a meal that the whole family will love.

Ingredients:


  • 2 pounds ground pork (or a combination of pork and beef)
  • 4 large green peppers
  • 1 large onion
  • 2 carrots
  • 4 cloves of garlic
  • 1/2 head of cauliflower
  • 6 ounce can of tomato paste
  • 1 tablespoon dry oregano
  • 1 tablespoon dry or fresh tarragon
  • Salt and pepper to taste

Instructions:

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.


You want comments? We got comments:

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  1. Sooooo bland! Double or triple the spices, for sure. We covered it in salsa

    beth wrote on October 16th, 2012
  2. Though I altered the ingredients just a bit (less meat, more veggies like mushroom, zucchini), this recipe was so, so bland. I had to add more spices to it after cooking just to give it SOME kind of flavor.

    I second others’ mentions of putting cottage cheese, egg, or more tomato sauce in with it to try to give it more flavor and consistency.

    It ended up being chopped veggies in a boring broth inside peppers rather than really yummy peppers with a delicious filling :( It’ll take a lot of tweaking to make it taste better!

    Julie wrote on October 29th, 2012
  3. I didn’t have tomato paste so I used canned pumpkin. I also cooked a little filling to try and it was a little dry so I put some unconstitued canned tomato soup over the top. Not my first choice, but it is what I happened to have.

    Kim wrote on November 27th, 2012
  4. My boyfriend and I are new to paleo – just starting out this weekend. Trying this dish tonight! :)

    Jen Mathews wrote on December 9th, 2012
  5. Fab idea to work on further!

    We used yellow peppers and mixed rice and Worcestershire sauce into the stuffing mix along with salt and lots of black pepper.

    Only used 1lb pork mince, but after filling five peppers we still have loads left. Loving the idea of cooking with a fried egg on top, so have bought some enormous flat mushrooms to stuff with the mixture tomorrow. Will mix 1/2 tin of chopped tomatoes and some tomato purée into the mixture, then stuff mushrooms and cook in normal oven for about an hour. Looking forward to eating with some chilli sauce/Tabasco and a fried egg on top!

    LoopyTK wrote on December 21st, 2012
  6. Made this last night– my kids loved it and want me to make it again– we cut he cauliflower by 1/2 cup and added 2 oz tomato paste

    P wrote on January 4th, 2013
  7. Made the recipe using beef instead of pork and it tasted terrible! Meat was dry and there were way too much spices. Bell peppers tasted metallic and were not edible. I couldn’t eat more than two bites before I threw out the whole dish.

    iampissed wrote on February 3rd, 2013
  8. I have this cooking in my crock pot right now, and though it smells amazing, I’m kinda scared- there is a LOT of liquid, and I didn’t even add the recommended amount of water, and there seems to be a LOT of grease. I didn’t brown the meat before I stuffed the peppers because the recipe didn’t say to, but should I have?

    AnnaMarie wrote on February 26th, 2013
  9. If there’s too much liquid, you can always take some out with a spoon. It usually ends up being quite saucy and you can scoop it all over ur cooked peppers afterwords.
    It’s not necessary to brown the meat prior to stuffing the peppers, although I have done it both ways. Again, if the meat is pretty greasy, just fish that extra greese out with a spoon.

    Chocolatechip69 wrote on February 26th, 2013
  10. Be there a vegetarian version of this? and most definitely I need gluten free. I barely tolerate dairy but gluten makes me seriously ill. Meat makes me sick too, especially pork (this could be psychological).

    J K Michelson wrote on April 30th, 2013
  11. Could anyone tell me exactly how I could add rice to the meal in the crockpot?

    Susy wrote on May 13th, 2013
  12. I have been looking for healthy recipes that might appeal to my picky husband. This is one of the ones that I am trying. I just prepped these peppers last night and put them in the freezer, so he can pull and cook since I work at night. I prepared these exactly the way it was listed above using ground beef. Since there was some meat leftover, I formed it into a mini meatloaf and cooked it. I really enjoyed the flavor and can imagine this being amazing in the pepper. You can’t taste the veggies in it at all, which will work wonderfully for my husband. I will definitely be adding more spices to the mix as well as a sauce on top. Definitely a good base recipe with lots of room to experiment.

    Heather wrote on June 14th, 2013
  13. These are cooking in my crockpot, as I type and snow falls outside, in Colorado. The house smells amazing! I am cooking on high for 4 hours, so will let you know if this works. I used half ground beef and half pork. I also used beef broth instead of water to surround peppers.

    I’m making an Israeli Couscous to go with it, as I did not add rice. Thanks for sharing this recipe!

    Ellen O. wrote on December 4th, 2013
  14. Not good. Do not recommend at all.

    E @ Oh! Apostrophe wrote on January 8th, 2014
  15. Good recipe! I was pretty excited to make it, but I’ll be honest…the green bell pepper was bitter and kind of ruined it. Also, 2 pounds of pork was way too much…I’d recommend 1 pound and maybe adding some other spices like cumin or something to make it a bit more flavorful.

    Rebecca wrote on March 10th, 2014
  16. I’m trying this with ground bison tonight.

    lauren wrote on September 8th, 2014
  17. If i Cook in the overn for the 1-2 hours do you know what temperature I would cook them at…350?

    Megan wrote on April 8th, 2015

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