1 lb ground eye of round (or ground turkey breast)
2 cups instant long-grain white rice
2 cups vegetable juice, mild picante flavor or regular flavor
2 (14 1/2 oz) cans sliced, stewed tomatoes
Instructions
Spray slow ccoker with nonfat cooking spray. Cut the tops off the green peppers and discard. Clean out the insides of the green peppers and set peppers aside
In a bowl, mix the ground eye of round, rice and vegetable juice together. Stuff the peppers with beef/rice mixture. Arrange stuffed peppers in the slow cooker.
Arrange the sliced, stewed tomatoes on top of and around the peppers in the bottom of the slow cooker. Cover and Cook on high for 4 hours or on low for 8-9 hours.
When serving, cut each pepper in half horizontally. Lay each pepper on a plate on its side with the beef/rice mixture facing up . Spoon stewed tomatoes and the juices in the bottom of the slow cooker on top of each pepper.
Serving
Suggestions
Complete meal in itself.
Originally Submitted
11/9/2010
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