Beef | Crites Family Stuff

You are displaying a recipe outside the cookbook

0 Comments

In a slow cooker, combine all ingredients except roast and buns. Mix well. Add roast. Cover and cook on high for 6-7 hours or until very tender. Remove roast, cool. Shred meat and return to sauce. Heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture. The leftovers freeze very well.

Preheat oven to 400F.
Cut bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl combine the ground beef, rice, tomatoes, salt and pepper. Mix until blended, In a 9x13 inch pan, place peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 40 minutes. Remove foil and sprinkle cheese on top. Return to oven and bake uncovered for 5 more minutes or until cheese melts. Note: Before filling the peppers, you can wilt the pepper halves in boiling water for about 5 minutes to reduce the cooking time from 40 minutes to 15 minutes.