I always have some cheddar.. at least 3 onions, and a couple cans of tomatoes for safe keeping. So- those ingredients made thier way into these stuffed bad boys, along with a few other things.
Eaten raw, they’re crunchy and some might say refreshing- not my favorite way to eat them, exactly.
But, when cooked, they grow soft and luscious, and their flavor sweetens and mellows. And as an added bonus, their gorgeous colors―red, orange, yellow―can brighten and enliven plain dishes.
Say cheese! This kind of reminds me of the movie 'The Brave Little Toaster' .. I admit I did stick my tongue out- but nothing popped out from the top. Sort of dissapointing.
Excuse my gigantor hand and trigger finger. The camera adds ten pounds? Yes, if that is in relation to extremeties.
Whoa. Speechless here...
If that doesn't make you want to make some, wait- who am I kidding. I know you are planning out your meals as we speak- and these peppers will be on there somewhere.
Slow Cooked Stuffed Green Peppers
6 large green bell peppersCarbohydrate: 35 gFiber: 6 gProtein: 24 g
1 pound ground sirloin, extra lean
1 medium onion, choppedFat: 10 g
2 garlic cloves, minced
1 1/2 cups cooked wild or brown rice
1 (16-ounce) can fire roasted diced tomatoes
2 tablespoons tomato paste
3/4 cup shredded Asiago cheese
1/4 cup walnuts, chopped
1/2 cup golden raisins, rough chopped
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmegCalories: 324
1 large egg, lightly beatenServes 6 (1 stuffed pepper, each)
2 cups fat-free, less-sodium chicken broth
In a large mixing bowl, combine sirloin, and the next 14 ingredients (through egg). Mix well to incorporate. Cut the tops off the green peppers and remove seeds and ribs from the inside. Stuff each pepper with about 1 cup of the beef mixture. Arrange peppers, stuffed side up, in a large slow cooker and pour chicken broth over top. Cover and cook on HIGH for 5 hours, or on LOW (recommended) for 8 hours.