Stuffed Green Peppers
 

6 small green peppers, remove tops and seeds
1 pound lean ground beef
1/2 cup rice, uncooked
2/3 cup water
1/2 cup chopped onion
1/2 teaspoon salt, optional
1 (6-ounce) can tomato sauce
About 20 mini carrots, washed
1 cup ketchup
1/2 cup water
 
Wash green peppers; pat dry and salt cavity. Combine meat, rice, 2/3 cup water, onion, salt and tomato sauce in medium bowl; mix well. Stuff peppers about 3/4 full. Place carrots in bottom of slow cooker. Arrange peppers on top of carrots. Mix ketchup and 1/2 cup water; pour over peppers. Cover and cook on low 6 to 8 hours. Serve on a bed of rice with tomato sauce from slow cooker. Serves 6.
 
Per serving: 345 calories; 16.1 fat grams
 
Recipe from:

Quick Crockery Cooking
by Cyndi Duncan and Georgie Patrick
 


Recipes ©: Great American Cookbooks an imprint of

 

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