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Stuffed Bell Peppers*

Estimated Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 5

cooking spray
1 lb lean ground beef (90% lean)
1/2 tsp black pepper
1 cube beef bouillon
1/2 tsp Worcestershire sauce
1 14.5-oz can "petite" diced tomatoes
1 packet dry vegetable soup mix
1 Tbsp minced garlic
1/4 cup water
1 1/2 cups shredded Monterey Jack cheese, divided
5 bell peppers (red, green, yellow, or orange)

Coat the slow cooker crock with cooking spray; set aside.

Spray a large skillet with cooking spray, warm over medium heat and add ground beef, garlic, pepper, and bouillon. Add Worcestershire sauce, tomatoes, dry soup mix, garlic and water; stir well and bring to a simmer. Remove from heat and let mixture cool 10 minutes. Stir in 1 cup of the cheese.

Cut the tops off the peppers and pull out the seeds and membranes. Fill pepper cavities with the meat and cheese mixture; sprinkle remaining l/2 cup cheese over tops. Place filled peppers in the slow cooker crock.

Cover and cook on LOW for 8 hours. Let peppers sit, uncovered, for 10 minutes before serving.

Approximate nutritional content: Calories: 395, Protein: 31g, Net Carbs: llg, Fat: 24g, Cholesterol: 104mg, Sodium: l,145mg

* Plan-Ahead Tip: This is a nice dish to put together in the evening, then pop into the slow cooker on your way to work the next day. To do so, prepare the recipe through Step 2, then refrigerate the meat mixture until the morning, when you assemble the dish.

Everyday Low-Carb Slow Cooker Cookbook