Lunch or Dinner
Slow Cooker Stuffed Peppers
Slow Cooker Stuffed Peppers
Makes: 6 servings
Serving Size: 1 Pepper
Each serving contains: 1 protein, 1 carb, 1 veg, 1 fat
Ingredients:
Makes: 6 servings
Serving Size: 1 Pepper
Each serving contains: 1 protein, 1 carb, 1 veg, 1 fat
Ingredients:
- 1 cup brown rice, uncooked
- 1 Tbsp olive oil
- 1 ½ lbs. ground beef (97% lean)
- 1 small onion
- 2 cloves garlic, diced
- ½ Tbsp Italian seasoning
- 1 28 oz. can tomato sauce
- 8 oz cheddar cheese, grated
- 1 cup chicken broth
- 6 bell peppers (green, red, or yellow)
- Bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
- Heat olive oil in a skillet over medium heat. Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in tomato sauce and Italian seasoning. Add rice and remove from heat.
- Cut the tops off the peppers and place in your slow cooker. Fill each 3/4 way with the rice mixture.
- Spoon broth over top of peppers and cook on high about 3 hours or until soft.
- Five minutes before serving, sprinkle cheese on top of peppers and close the lid until cheese melts.