|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!|
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!