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INGREDIENTS
| 6 |
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6 |
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small to medium red, yellow and/or green sweet peppers, tops removed, cored and seeded |
| 1 lb |
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500 g |
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Lean Ground Beef |
| 1-1/2 cups |
|
375 mL |
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cooked rice (about 1/2 cup/125 mL uncooked) |
| 2 |
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2 |
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eggs, lightly beaten |
| 2 |
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2 |
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cloves garlic, minced |
| 1/3 cup |
|
75 mL |
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grated Parmesan cheese |
| 2 tbsp |
|
30 mL |
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finely chopped fresh parsley |
| 1/2 tsp |
|
2 mL |
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EACH salt and black pepper |
| 1 cup |
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250 mL |
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tomato sauce or pasta sauce |
PREPARATION TIME: 10 minutes
COOKING TIME: Slow-cook: 5 hours
DIRECTIONS
1. Cut small hole in bottom of each sweet pepper. In bowl, combine ground beef, rice, eggs, garlic, Parmesan, parsley, salt and pepper, spoon into peppers. Do not pack down.
2. Stand peppers upright in 6-quart (6 L) slow cooker. Spoon tomato sauce evenly over top of each stuffed pepper.
3. Cook, covered, on LOW for 4 to 5 hours or until peppers are tender and digital rapid-read thermometer inserted into centre of filling of each stuffed pepper reads at least 160°F (71°C). Serve each pepper with sauce.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (Robert Rose, 2003)
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 307 Calories |
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14 g Fat |
| 22 g Protein |
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23 g Carbohydrates |
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A good source of Iron (18 % RDI)
and an excellent source of Zinc (48 % RDI)
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TIP
It is best to use an oval slow cooker so that the peppers fit in one layer.
Cutting a hole in the bottom of the peppers allows moisture and steam to penetrate, promoting even cooking.
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