Crockpot Meatloaf Stuffed Peppers

• Gluten free

• Meat

  • 1 1/2 lbs Ground beef or turkey, lean grass-fed

• Produce

  • 6 Bell peppers
  • 1/2 cup Celery
  • 1/4 tsp Garlic powder
  • 1/2 cup Green pepper
  • 1/2 cup Onion

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 1 Egg, whole

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1 1/2 tbsp Mustard, regular
  • 1/4 cup No-sugar added organic ketchup

• Baking & Spices

  • 1 Sea salt and pepper

Found on cleanfoodcrush.com

Description

Directions

• Cut tops off of 6-7 bell peppers. Discard seeds, leaving nice pepper cups.
• Arrange tightly, cup side up in crock pot. (I diced the tops to use as stuffing.)
• In a large bowl, combine the beef, egg, onion, celery, bell pepper, milk, and oats. Season with garlic, salt and pepper to your personal taste.
• Combine meat mixture very well - get your hands in there! 🙂
• Stuff meatloaf mixture into the peppers.
• In a separate small bowl, combine mustard and ketchup. Whisk well and spread over the meatloaf tops.
• Cook in your crockpot on low for about 6-7 hours. (High for 4-5 hours) OR Bake at 400 degrees f for 1 hour.