I don’t know about you and your family, but we love stuffed peppers. But, I was on a mission for a healthier version, so here we are! There is nothing wrong with the traditional stuffed peppers, but I knew we could find a healthier version.
Not only did they need to be healthy, but they need to be kid approved. I don’t know about your kids, but mine can be a bit picky at times. So I knew I was up for a challenge. But that is okay, I found just the recipe that is picky kid and adult approved!
If you have been looking for a healthy clean version of Stuffed Peppers, well I have got the Stuffed Peppers for you! It is stuffed full of greens and is all healthy lifestyle approved!
How I Made Healthy Stuffed Peppers In The Crockpot
Healthy Crockpot Stuffed Peppers
Category: Entree
Ingredients
- 1 pound lean ground beef
- 1 Tbsp onion powder or 1/4 cup finely minced onion
- 1/8 tsp garlic powder or 1 minced clove of garlic
- 1 cup shredded carrot
- 1 cup shredded zucchini (about 1 zucchini)
- 1 tsp pepper
- 1 tsp Pink Himalayan salt
- 1 Tbsp dried basil
- 1 tsp dried parsley
- 1 tsp oregano
- 4 large bell peppers
Sauce
- 1 cup non GMO organic tomato sauce
- 1/2 tsp black pepper
- 1/2 tsp Himalayan salt
- 1 tsp dried basil
- 1 tsp ground oregano
Instructions
- Using a grater or food processor, shred the carrots, zucchini and onion.
- Place the veggies in a clean cheesecloth or thin kitchen towel and squeeze them to remove as much water as possible.
- Add the ingredients to a large mixing bowl and then add the ground beef, mixing well with either clean hands or a sturdy spoon.
- Add the spices and mix until incorporated. Set aside.
- Put the sauce ingredients into the bottom of the slow-cooker and stir to combine.
- Prep the peppers by removing the stems and seeds.
- Begin stuffing the peppers with the meat mixture, packing tightly.
- Place the stuffed peppers carefully into the center of the crockpot, avoiding the sides.
- Cook on low for 3-6 hours. Crockpot temps vary so be warned.
- Remove from slow cooker and place in a oven safe dish. Put mozzarella on top of each pepper.
- Place the pan of peppers under the broiler for 2-3 minutes or until cheese is melted.
- Remove and serve with sauce from the bottom of crockpot.
Nutrition information
https://amandamiddleton.me/how-i-made-healthy-stuffed-peppers-in-the-crockpot/
Healthy Crockpot Stuffed Peppers
Category: Entree
Ingredients
- 1 pound lean ground beef
- 1 Tbsp onion powder or 1/4 cup finely minced onion
- 1/8 tsp garlic powder or 1 minced clove of garlic
- 1 cup shredded carrot
- 1 cup shredded zucchini (about 1 zucchini)
- 1 tsp pepper
- 1 tsp Pink Himalayan salt
- 1 Tbsp dried basil
- 1 tsp dried parsley
- 1 tsp oregano
- 4 large bell peppers
- 1 cup non GMO organic tomato sauce
- 1/2 tsp black pepper
- 1/2 tsp Himalayan salt
- 1 tsp dried basil
- 1 tsp ground oregano
Sauce
Instructions
- Using a grater or food processor, shred the carrots, zucchini and onion.
- Place the veggies in a clean cheesecloth or thin kitchen towel and squeeze them to remove as much water as possible.
- Add the ingredients to a large mixing bowl and then add the ground beef, mixing well with either clean hands or a sturdy spoon.
- Add the spices and mix until incorporated. Set aside.
- Put the sauce ingredients into the bottom of the slow-cooker and stir to combine.
- Prep the peppers by removing the stems and seeds.
- Begin stuffing the peppers with the meat mixture, packing tightly.
- Place the stuffed peppers carefully into the center of the crockpot, avoiding the sides.
- Cook on low for 3-6 hours. Crockpot temps vary so be warned.
- Remove from slow cooker and place in a oven safe dish. Put mozzarella on top of each pepper.
- Place the pan of peppers under the broiler for 2-3 minutes or until cheese is melted.
- Remove and serve with sauce from the bottom of crockpot.
