CROCK POT STUFFED BELL PEPPERS RECIPES

Name: Crock Pot Sausage & Peppers
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 serving(s)
Ingredients: 3 onions (sliced); 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 yellow bell pepper (sliced); 4 garlic cloves (smashed); 1 tablespoon olive oil; 1 (28 ounce) can diced tomatoes; 1 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 2 lbs Italian sausage (cut in 3-inch pieces or smoked sausage can be substitute)

CROCK POT SAUSAGE & PEPPERS RECIPE - FOOD.COM

Crock Pot Sausage & Peppers Recipe - Food.com image

Using low fat sausage would make this south beach friendly. If you prefer a thicker sauce add 3 tablespoons cornstarch during last 15 min. of cooking.

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 onions (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
4 garlic cloves (smashed)
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 lbs Italian sausage (cut in 3-inch pieces or smoked sausage can be substitute)

Steps:

Saute onion, peppers,sausage pieces and garlic in oil and when softened place in slow cooker.
Add tomatoes,salt and red pepper.
Cover and cook on low 4-6 hours.

Nutrition Facts : Calories 456, FatContent 33, SaturatedFatContent 11.3, CholesterolContent 64.7, SodiumContent 1669.1, CarbohydrateContent 16.1, FiberContent 2.8, SugarContent 6.3, ProteinContent 23.6

TACO-STUFFED PEPPERS - TASTY - FOOD VIDEOS AND RECIPES

Taco-Stuffed Peppers - Tasty - Food videos and recipes image

If you’re craving tacos but not all the carbs, you’ll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It’s everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

Provided by Tasty

Total Time 55 minutes

Cook Time 55 minutes

Yield 6 peppers

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black beans, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar medium chunky salsa, 1 jar, 16 oz
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups cheddar cheese, grated, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano

Steps:

Cut off the top and remove the seeds from each pepper.
Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
Add diced onion - continuing to cook until softened, about 4-5 minutes.
Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
Return to the oven for 15 minutes until the cheese has melted.
Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
Enjoy!

Nutrition Facts : Calories 667 calories, CarbohydrateContent 66 grams, FatContent 28 grams, FiberContent 10 grams, ProteinContent 38 grams, SugarContent 13 grams

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