This meal can feed a crowd
for sure! I had to use two dishes, as you can see.
This
is a very meaty, saucy and cheesy dish that would be great served with cauli
mash or cauli rice.
SLOW COOKER STUFFED
PEPPER CASSEROLE
So much easier than making
individual stuffed peppers. Very tasty supper casserole for any week night.
This recipe will feed a crowd. If you would like to spice this up a bit,
you can change out 1 lb of the ground beef for ground sausage meat or use some hot
sauce or red pepper flakes. In fact, I highly recommend adding some red
pepper flakes; you can then reduce the black pepper by 1 tsp. If you
would like a thicker meat sauce, use only 1 cup (250 mL) water.
3 lbs lean
ground beef (1.4 kg)
24 oz large bell peppers, chopped (0.68 kg)
11/3 cups
water, divided (400 mL)
14 oz fresh plum tomatoes, (396 g)
chopped, OR 1 can diced
tomatoes
1 tbsp crushed garlic (15 mL)
1 tbsp Montreal
Steak Spice (15 mL)
2 tsp salt (10 mL)
2 tsp black pepper (10 mL)
1 tsp dried oregano (5 mL)
1 tsp dried basil (5 mL)
3 cups grated sharp Cheddar cheese, OR (750 mL)
more, to taste
In
large frying pan, over medium heat, brown ground beef, breaking it up real
small with the spatula. Set bell peppers
aside after chopping.
In
blender, combine 1 cup (250 mL) water, tomatoes, garlic, Montreal Steak Spice,
salt, black pepper, oregano and basil; blend.
Pour over meat and continue to cook for a while. Pour carefully into large slow cooker. Place peppers on top and stir to
combine. Stir in the remaining 1/3 cup (150 mL) water.
Cook
on high 4 to 5 hours or on low for 6 to 7 hours. If necessary, stir about 1 tsp (5 mL)
cornstarch into the meat and vegetables at the end to thicken the sauce a
bit.
Fill
a 9 x 13-inch (23 x 33 cm) casserole dish and an 8-inch (20 cm) square dish
with the meat and vegetable mixture.
Sprinkle with Cheddar cheese and place in 350°F (180°C) oven 20 minutes. Serve with sour cream, if desired. This would be good with cauli-mash on the
side or cauli-rice mixed with some cooked quinoa (a seed, not a grain and
useful in pre-maintenance stages of Atkins).
Yield: 12 servings
1 serving
389.0
calories
29.5
g protein
27.2
g fat
1.3 g fiber
4.7
g net carbs
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