Crock Pot Stuffed Peppers

• Gluten free

• Meat

  • 1 lb Ground pork, hot

• Produce

  • 6 Bell peppers
  • 3 Garlic cloves
  • 1 can Hunt's diced tomatoes
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 1 Pouch hunt's recipe ready tomato paste

• Pasta & Grains

  • 1 1/2 cups Rice, cooked

• Baking & Spices

  • 1/8 tsp Pepper, fresh ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 dollop Yogurt, nonfat plain

• Liquids

  • 1/3 cup Water

Found on diethood.com

Description

Ingredients

• 6 bell peppers, tops and seeds removed (reserve tops)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 pound hot ground pork
• ¼ teaspoon salt
• ⅛ teaspoon fresh ground pepper
• ½ teaspoon dried thyme
• 1 pouch HUNTS RECIPE READY TOMATO PASTE
• 1 can (14.5 ounces) HUNTS DICED TOMATOES, drained
• 1-1/2 cups cooked rice
• ⅓ cup water
• dollop of nonfat plain yogurt, optional

Directions

• Prepare the bell peppers and set them aside.
• In a large skillet, heat olive oil over medium high heat; add diced onions and cook for 2 minutes, or until translucent.
• Stir in garlic and continue to cook for 30 seconds, or until fragrant.
• Add ground pork to the skillet and break it up with a spatula or wooden spoon while it cooks.
• Season with salt, pepper, and thyme; stir and continue to cook until browned on all sides, about 5 to 7 minutes. Carefully drain and discard grease.
• Set skillet over heat and mix in the tomato paste.
• Stir in diced tomatoes and rice; cook for 2 more minutes, or just until heated through.
• Remove from heat and stuff each bell pepper with ground meat mixture.
• Arrange stuffed bell peppers in the crock pot.
• Place the reserved tops back onto each bell pepper.
• Pour water around the base of the peppers.
• Cover and cook on LOW for 6 to 7 hours or on HIGH for about 4 hours.
• Serve with a dollop of yogurt.

Nutrition