CENTSABLE HEALTH: Crock Pot Stuffed Peppers

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


March 2012

Crock Pot Stuffed Peppers

Makes 8 servings (1/2 pepper each)

Total time: 4 hours


4 large bell peppers

For Stuffing

1 pound lean ground beef

1 cup diced onion

1 tsp garlic

Salt and pepper to taste

1 Tbsp spice hunger chef’s shake seasoning blend

2 cups cooked brown rice

¼ cup breadcrumbs

1 large egg, beaten

For sauce

1 (28 ounce) can crushed tomatoes

¼ cup chicken broth

1 tsp seasoning blend

Pinch cayenne pepper

Directions: MIX all sauce ingredients together and set aside.  CUT tops off bell peppers and REMOVE all seeds and membranes. MIX together stuffing ingredients and STUFF into hallow peppers. ADD half of the sauce to the bottom of the crock pot. ADD peppers and cover with remaining sauce. COOK on high in crockpot for 4 hours, or until internal temperature reaches 160⁰F.

Nutrition information per serving: 230 calories; 2.5 g fat; 0 g saturated fat; 55 mg cholesterol; 470 mg sodium; 30 g carbohydrate; 5 g fiber; 23 g protein