Slow Cooker Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 bell peppers (whatever color you like)2 lb. elk burger1 onion2 large carrots1/2 head cauliflower1 clove garlicassorted green spices to taste (I usually use a bit of herbs de provence, tarragon, & rosemary, but whatever you like)salt & pepper to taste6 oz. tomato paste1 T. balsamic vinegar
Shred onion, carrots, cauliflower & garlic in food processor. Decant into large mixing bowl. Mix in spices and meat till well mixed together.
Cut tops off peppers and reserve. Remove seeds & membranes and stuff each pepper with an equal portion of meat filling. Place upright in slow cooker (I use a 1.5 qt. for a half recipe, or a 3.5 qt for the full recipe...just make sure they sill stand upright on their own).
Mix tomato paste and vinegar together and pour over peppers in slow cooker and top with pepper tops. Cook over high heat for 4 hours or over low heat for 8 hours.
Serving Size: 1 pepper
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Cut tops off peppers and reserve. Remove seeds & membranes and stuff each pepper with an equal portion of meat filling. Place upright in slow cooker (I use a 1.5 qt. for a half recipe, or a 3.5 qt for the full recipe...just make sure they sill stand upright on their own).
Mix tomato paste and vinegar together and pour over peppers in slow cooker and top with pepper tops. Cook over high heat for 4 hours or over low heat for 8 hours.
Serving Size: 1 pepper
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 2.6 g
- Cholesterol: 82.7 mg
- Sodium: 96.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.0 g
- Protein: 36.8 g
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