Healthy Slow Cooker Stuffed Green Peppers

Today’s Tasty Thursday Recipe is From Sarah who blogs at Education of a Stay at Home Mom. Be sure to check all her other recipes and stop by to say Hello.

Healthy Slow Cooker Stuffed Green Peppers

Each week, we try to find a new recipe to break up our dinner monotony. Recently, we broke out our crock pot and our copy of Fix-It and Forget-It Lightly and tried some Stuffed Green Peppers. They turned out great! Not only were they delicious, but they were also filling, easy to make, and healthy, too!

I made a few tweaks to the recipe–it’s a great recipe to modify according to what you have on hand. I could only find giant green peppers, so I only made four instead of six. I also threw in some shredded carrots and sliced mushrooms that we happened to have in the fridge. And I left out the mustard because my husband doesn’t like it and the pimentos because I don’t like them. Despite the additions and omissions, the flavor was full and savory and they held together great. It took about 15 minutes to prep, and then I stuck them in the crock pot and let it do the work. Take a look:

Stuffed Green Peppers

Stuffed Green Peppers
Ingredients:

  • 6 green bell peppers
  • 1/2 lb. extra-lean ground beef
  • 1/4 cup finely chopped onions
  • 1 Tbsp pimento, chopped
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 12 oz. can low-sodium whole-kernel corn, drained
  • 1 Tbsp Worcestershire sauce
  • 1 tsp prepared mustard
  • 10&3/4 oz can condensed low-sodium cream of tomato soup

Directions:

  1. Cut a slice off the top of each pepper. Remove core, seeds, and white membrane.
  2. In a medium bowl, combine beef, onions, pimento, salt, black pepper, and corn.
  3. Spoon into peppers. Stand peppers up in slow cooker.
  4. Combine Worcestershire sauce, mustard, and tomato soup. Pour over peppers.
  5. Cover. Cook on low 5-6 hours.

Nutrition info per serving (makes 6 servings): 170 calories, 4.5g fat, 24g carbs, 4g fiber, 8g sugar, 11g protein.

Recipe from Fix-It and Forget-It Lightly by Phyllis Pellman Good. Good Books: 2004, pg 83.




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