Amount Per Serving: 1/2 pepper
Total Time: 4 hours
- 4 bell peppers
- 1 pound lean ground beef
- 1 cup onion
- 1 clove garlic
- 1 dash salt
- 1 dash pepper
- 1 Tbsp Lawry's seasoning salt
- 2 cups brown rice
- 1/4 cup bread crumbs
- 1 eggs
- 1 can crushed tomatoes
- 1/4 cup chicken broth
- 1 pinch cayenne pepper
Cut tops off bell peppers and remove all seeds and membranes.
Mix together ground beef, onion, garlic, salt, pepper, 1 Tbsp seasoned salt, rice, breadcrumbs and egg, and stuff into hollow peppers
Mix crushed tomatoes, chicken broth, remaining seasoning salt and cayenne together.
Add half of the sauce to the bottom of the crockpot.
Add peppers and cover with remaining sauce.
Cook on high in crockpot for 4 hours, or until internal temperature reaches 160°F.
230 calories; 2.5 g fat; 0 g saturated fat; 55 mg cholesterol; 470 mg sodium; 30 g carbohydrate; 5 g fiber; 23 g protein