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Crock Pot Stuffed Peppers
Introduce
Chef :
Rebecca DunsworthCrock Pot Stuffed Peppers
Started with the Columbia Restaurant recipe, made it keto friendly, added some spices, and cook it in the crockpot.
Ingredient
1/2 package (6 oz)
cauliflower rice stuffing (I use Whole Foods)
2 tbsp
Worcestershire sauce
1.5 lbs
ground chuck
14.5 oz
can petite diced tomatoes
3/4 cup
sugar free ketchup, divided
1 clove
garlic
2 tbsp
tomato paste
1/2 tsp
ground cinnamon
Cooking instructions
* Step 1
Wash peppers, cut out stem, and remove seeds and membranes
* Step 2
Open can of diced tomatoes. Drain liquid into crock pot. Arrange peppers in bottom.
* Step 3
Sauté onion until tender. Add beef and garlic, cooking until beef is no longer pink.
* Step 4
Add all remaining ingredients, reserving 1/4 cup ketchup. Add 1 tsp salt and 1/2 tsp pepper.
* Step 5
Spoon meat mixture into peppers in crock pot. Top each pepper with ketchup
* Step 6
Cover and cook on low for 5 hours. Enjoy!
Note: if there is a photo you can click to enlarge it
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