Lunch or Dinner

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

Makes: 6 servings
Serving Size: 1 Pepper
Each serving contains: 2 proteins, 1 carb, 1 veg, 1 fat

Ingredients:
  • 1 cup brown rice, uncooked
  • 1 Tbsp olive oil
  • 1 3/4 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)
Directions:
  1. 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).
  2. 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.
  3. Stir in tomato sauce and Italian seasoning. Add rice and remove from heat.
  4. Cut the tops off the peppers and place in your slow cooker. Fill each 3/4 way with the rice mixture.
  5. Spoon broth over top of peppers and cook on high about 3 hours or until soft.
  6. Five minutes before serving, sprinkle cheese on top of peppers and close the lid until cheese melts.

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