Per a request, here is the recipe for the slow cooker
stuffed peppers from the Jan. 11, post.
Time : Approx 4 1/2 to 5 1/2 hours 15 minutes
Per serving: 358 calories, 10 G fat (4 G sat fat)
59 mg chol, 500 mg sod, 23 g pro, 44 g car,
5 g fiber.
1 15 oz can crushed tomatoes
3 lg cloves of garlic finely chopped
1 Tbsp tomato paste
1 tsp dried oregano
1 Tbsp granulated sugar
1 bunch scallions, thinly sliced
Kosher salt & pepper
4 lg bell peppers (red, orange, yellow
or a mix)
3/4 lb. lean ground beef (at least 90%)
3/4 cup instant brown rice, uncooked
2 Tbsp raisins, roughly chopped
2 Tbsp crumbled feta cheese
Green salad, for serving
1 - In a bowl, stir together the tomatoes, garlic, tomato
paste, oregano, sugar, all but 1/4 cup of the scallions
and 1/2 tsp pepper. Transfer half of the mixture
(about 1 cup) to a 5 to 6 quart slow cooker.
2 - Slice the tops off the peppers just below the stems.
Roughly chop the tops and add them to the bowl with
the remaining sauce, along with the beef, rice, raisins
and 1/2 tsp salt; mix to combine.
3 - Remove the ribs and seeds from the peppers.
Slice a very thin piece from the base of each pepper so
that they sit upright and flat, but do not cut through.
Season the inside of the peppers with 1/4 tsp each
salt and pepper, then stuff with the beef mixture.
(about 1 cup per pepper).
4 - Transfer the peppers to the slow cooker, cover
and cook until the peppers are tender and the rice is
cooked through. 3 to 4 hours on high, or 5 hours
5 - Transfer the peppers to plates. Stir the sauce to
incorporate any excess liquid from the peppers.
Spoon the sauce over the peppers and sprinkle with
the feta and remaining scallions. Serve with a
salad, if desired.
This is the recipe per the magazine. Obviously,
you can make changes according to your taste.