Slow cooker cooking is my favorite come fall and winter. It is so easy to throw in your recipe and have it cook all day while you're working. This Stuffed Pepper recipe is absolutely delicious and a fan favorite by my entire family.
Wash and cut tops off the bell peppers. Dice up the tops of the peppers into small pieces and place them into a bowl.
Remove seeds from the inside of the peppers and set them aside.
Place the can of 8 oz tomato sauce and 1/2 cup of finely diced onion into a microwavable bowl and heat for 5 minutes. Set aside to cool.
In a large mixing bowl, add 1 pound of uncooked ground beef or turkey, 3/4 cup of Mexican rice, diced bell peppers, 1 cup of shredded Colby Jack cheese, tomato and onion mixture, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of pepper, 1/4 teaspoon cumin, 1/4 teaspoon paprika, and a pinch of nutmeg. Mix thoroughly.
Take the mixed ingredients and fill the bell peppers. Top with the remaining Colby Jack cheese.
In a slow cooker, add 1/3 cup of water to the bottom and then place foil balls on top.
Place the peppers on top of the foil balls and cook on low for 6 hours. Serve over a bed of greens!
Nutrition
Nutrition Facts
Stuffed Peppers
Amount Per Serving
Calories 479Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 102mg34%
Sodium 1483mg64%
Potassium 958mg27%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 9g10%
Protein 41g82%
Vitamin A 4423IU88%
Vitamin C 158mg192%
Calcium 321mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.