Sunday Slow Cooker: Ground Beef and Zucchini Stuffed Peppers
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- 6 U green peppers
- 20 oz. diced Italian tomatoes
- 1/2 cup water
- 1 lb 95% extra lean ground beef
- 1 U onion, diced
- 2 U garlic cloves, minced
- 2 U zucchini, diced
- 1 cup cooked brown rice
- 1 cup part skim shredded mozzarella cheese
Cut the tops off of the bell peppers and scoop out the seeds. Add 1/2 cup of diced tomatoes and 1/2 cup water to the bottom of the slow cooker. Place peppers, cut side up, in the slow cooker.
Brown the beef until no longer pink. Season well with salt and pepper.
Add the onion, garlic, and zucchini to the same pan. Cook for 4-6 minutes until tender, adding 1-2 tablespoons water if needed.
Remove and mix together the beef, zucchini mixture, brown rice, and remaining tomatoes. Scoop into the peppers.
Cook on low for 6-8 hours. For the cheese on top you have two options. For simply melted cheese, sprinkle on top during the last hour of cooking. For browned cheese, place the peppers in a pan after you take them out of the slow cooker. Top with cheese and place under broiler for 3-4 minutes until browned and bubbling.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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