Slow cooker stuffed bell peppers

Whatcha gonna do with a bunch of bell peppers and tomatoes?

Stuff em. With each other.

Set and forget is all you want on a 108 degree day anyway. I prepped this while feeding little man breakfast. He ate the tops of the bell peppers (diced) and then tried to swoop on a tomato in the process.

Slow cooker beef and tomato stuffed bell peppers [gluten free, soy free, peanut/tree nut free, dairy free, sesame free]

Ingredients:

5-6 bell peppers
1 lb ground meat (I used beef)
3 tomatoes, diced
1 green onion, sliced
1 cup cooked quinoa
1 tbsp molasses
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
1/4 tsp ground pepper
handful chopped basil (to garnish)

Directions:

Grease crock pot with cooking spray.

Slice tops off of bell peppers and remove inner ribs and seeds. Place in slow cooker (if they don’t all fit just wait and put the others in after you have stuffed the first layer).

Mix together the rest of the ingredients (ground meat through pepper) and scoop into bell peppers. Pack it down so you can get as much in as possible (because the recipe yields a little bit extra).

If your crock pot doesn’t have room for all 6, just layer them after you’ve stuffed the bottom layer.

Cook on low for 6 hours.

Garnish with chopped basil before serving.

Notes:

You could place a slice of cheese on top of each pepper for the last 30 minutes, if you tolerate dairy.

Feel free to sub lentils for ground meat to make it vegetarian/vegan.