Slow Cooker Stuffed Bell Peppers

 

From Natasha Haynes, MSU Extension Service

 

4-6 bell peppers, depending on size 

1 pound ground meat or Italian sausage (do not brown!) 

2 cups cauliflower rice, thawed 

2-5 garlic cloves 

1 small onion, diced 

1 (15-ounce) can diced tomatoes 

2 teaspoons Italian seasoning 

1/2 teaspoon black pepper 

1 teaspoon salt 

 

Wash the bell peppers, cut off the tops, and remove the stem and seeds. Mix all other ingredients together in a large bowl until well blended. Spoon filling into each bell pepper, but do not over fill.

 

Place in the slow cooker and cover with the lid. Cook on low 6-8 hours or on high 3-4 hours, or until the meat is completely cooked.