These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
- 1 pound lean ground beef
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup cooked rice
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 6 green bell peppers, tops and seeds removed (reserve tops)
- ⅓ cup water
- Step 1
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
Cook on Low for 6 to 8 hours.
Per Serving: 233 calories; protein 15.6g; carbohydrates 18.5g; fat 10.7g; cholesterol 45.6mg; sodium 295mg.