Gianna’s Slow Cooker Italian Stuffed Peppers
"Not only does making this dish save me time," says Slow-Cooker recipe contest winner Giovanna Kranenberg of Cambridge, Minn., "the slow cooker really allows the tastes and spices to blend together. My three children always get so excited when they know I'm preparing it for dinner!"
Serves 6
Ingredients
• 1 lb. ground beef
• 1 cup uncooked white rice
• 8 oz. mozzarella cheese, cut into 1?4-inch cubes
• 1 small onion, diced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. minced fresh parsley
• 2 cloves garlic, minced
• 6 large red bell peppers, tops cut off and hollowed out
• 32-oz. can crushed tomatoes
• 11/2 cups beef broth
• 1/2 cup grated Parmesan cheese
Directions
1. Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides.
2. Cover and cook on low for 6 to 8 hours. Top with Parmesan cheese before serving.
Each serving: About 531 calories, 29g protein, 45g carbohydrate, 27g fat (13g saturated), 6g fiber, 91mg cholesterol, 1,388mg sodium