Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.—Taste of Home Test Kitchen
Italian Stuffed Peppers
Italian Stuffed Peppers
Prep Time
25 min
Cook Time
4 hours
Yield
6 servings
Ingredients
- 6 large green or sweet red peppers
- 1 pound lean ground beef (90% lean)
- 2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
- 1 cup uncooked converted rice
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1/2 cup grated Parmesan cheese
- Additional minced fresh parsley
Directions
- Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides.
- Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
Nutrition Facts
1 stuffed pepper: 470 calories, 17g fat (9g saturated fat), 67mg cholesterol, 1033mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 35g protein.
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