Stuffed Peppers in a Slow Cooker
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Serves6 (1 pepper each)
SWAP ScoreWhat's this?
Ingredients
- Cooking Spray
- 6 each green peppers, top cut off
- 1 14.5-ounce can diced tomatoes
- 1 pound ground beef, lean (or ground turkey)
- 1 1/2 cups long grain white rice, cooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 46-ounce can tomato juice
Directions
- Lightly spray slow cooker with nonstick spray.
- Wash peppers and remove membranes and seeds.
- Drain liquid from tomatoes. In a medium bowl combine tomatoes, ground beef (cooked), rice, salt and pepper.
- Fill peppers with meat mixture and place in slow cooker.
- Make balls out of any remaining meat mixture and add to slow cooker.
- Pour tomato juice around peppers until nearly covered.
- Cover and cook on low 6-8 hours.
- Remove lid for the last hour of cooking to thicken.
Recipe Tips
If you don't have a slow cooker, you can bake these peppers in the oven, covered, at 350°F for 45 minutes or until an inserted thermometer reads 165°F for 15 seconds.
Nutrition Facts
Stuffed Peppers in a Slow Cooker
Amount Per Serving (1 pepper eachg)
Calories 309
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 917mg
38%
Potassium 1176mg
34%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 12g
Protein 26g
52%
Vitamin A
38%
Vitamin C
428%
Vitamin D0%
Calcium
6%
Iron
26%
* Percent Daily Values are based on a 2000 calorie diet.
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