Tuesday, November 15, 2011

Stuffed Peppers, Slow Cooker Style

I love stuffed peppers, but sometimes they can be a lot of work (see my original stuffed pepper recipe here).  For this meal, I decided to make things simple and throw everything in the slow cooker.  Usually stuffed peppers have rice or quinoa in them, but I made this dish grain-free (feel free to add rice to the recipe if you like).  I threw everything together about lunch time and let them cook slowly all day while I cleaned the house.  By 6pm, they were done and ready to serve.  Simple, delicious, easy comfort food.  What more could a girl ask for?!

Tender and juicy with a touch of melted parmesan:  comfort food at its finest

1lb ground beef, preferably grass fed
1 onion, shredded with a cheese grater
1 zucchini, shredded with a cheese grater
1tbs minced garlic
2tsp sea salt
5 bell peppers (I used green and yellow, pick your favorite)
1c beef broth
1-2c marinara sauce
1/3c freshly grated parmesan

Straight from the slow cooker:  ready to serve!
1. Lightly grease your slow cooker so the peppers don't stick.  Then wash your peppers, cut off the tops and clean out the insides.  Place them in the slow cooker.
2. In a large bowl, mix beef, garlic, onion, zuchini, and salt.  Stuff the peppers with the meat mixture until about 3/4 full.
3. Carefully pour your marnara sauce inside each pepper until completely full (about 1/4c per pepper).  Pour the beef broth outside the pepper to help steam and soften them.
4. Cook on low for 5-6 hours.  Prior to serving, top each pepper with 1-2tbs of cheese and place the lid back on the slow cooker for a few minutes to melt the cheese.  Carefully remove the peppers using 2 slotted spoons.  Serve with extra marinara if desired.  Enjoy!

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