Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:24:37 GMT Cut the top off and remove seeds from peppers. Stuff each pepper about 2/3 full (rice will need room to swell up). Thats right, the meat and rice go in raw, thats the beauty of it! Stand the peppers side-by-side in the slow cooker (you can stack them if you have to). Combine and pour over the peppers: 1 cup tomato sauce 1 cup water (I havent tried it, but you could probably use 2 cups of salsa instead of the sauce and water) Cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers. Recipe By : Betsy Couch Posted to Master Cook Recipes List, Digest #93
