Italian Stuffed Peppers

  Dinner

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.

Italian Stuffed Peppers

Average Rating: 3.875

TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 6 servings.

Ingredients

  • 6 large green or sweet red peppers
  • 1 pound lean ground beef (90% lean)
  • 2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
  • 1 cup uncooked converted rice
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • Additional minced fresh parsley

Instructions

  • 1. Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides.
  • 2. Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

Nutrition Facts

1 stuffed pepper: 470 calories, 17g fat (9g saturated fat), 67mg cholesterol, 1033mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 35g protein.

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