Crockpot Recipe: Low-Carb Meaty Stuffed Peppers

Stuffed peppers are a great classic recipe that can be easily converted to the crockpot. Try this tasty low-carb version that uses cauliflower instead of rice. Packed with meat and veggies, this is a great recipe for even those who are skeptical about trying a low-carb diet!

Low-Carb Meaty Stuffed Peppers
(Serves 4-6.)

Ingredients:

(Photo credit: Wikipedia)

6 medium-size green, yellow, or orange bell peppers
1 lb ground beef
1 lb ground pork
1 medium size onion, diced small
2 garlic cloves, minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can (6 oz) tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth

Directions:

• Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.
• Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
• Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.
• Pour the chicken broth into the crockpot around the peppers.
• Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.