Slow-Cooker Paleo Italian Stuffed Peppers


Slow-Cooker Paleo Italian Stuffed Peppers

Ingredients

  • 1 pound of Ground Beef (turkey or chicken is also fine)
  • ¾ cup of diced Prosciutto (or thick bacon)
  • 1 cup shredded (or finely minced) White Onion
  • 2 minced cloves of Garlic
  • 2 medium Carrots, shredded
  • 2 medium Zucchini, shredded
  • 1 teaspoon Cracked Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Ground Oregano
  • 4 large Bell Peppers
  • Mozzarella Cheese, shredded or whole (optional)

For The Sauce

  • 1 can of Tomato Paste
  • ¼-1/2 teaspoon Cracked Black Pepper
  • ½ teaspoon Salt
  • 1 teaspoon Dried Basil
  • 1 teaspoon Ground Oregano

Instructions

  1. Using a grater or food processor*, shred the carrots and zucchini. Mince or shred the white onion.
  2. Place the vegetables and onion in a clean cheesecloth or thin kitchen towel and squeeze/wring them to remove as much water as possible.
  3. Add the ingredients to a large mixing bowl and then add the ground beef and prosciutto, mixing well with either clean hands or a sturdy spatula/wooden spoon.
  4. Add the spices and mix till incorporated. Set aside.
  5. Put the sauce ingredients into the bottom of the slow-cooker and stir to combine.
  6. Prep the peppers by removing the stems and seeds (to retain the size of your peppers, cut very little of the flesh when removing the stems).
  7. Begin stuffing the peppers with the meat mixture, pressing the meat down with a spoon or spatula to pack it tightly. If you have meat leftover, you can mound it up on the tops of each stuffed pepper.
  8. Place the stuffed peppers carefully into the center of the slow-cooker, avoiding the sides (if in direct contact with the sides, the peppers will burn).
  9. Seal the slow-cooker and cook on low for 3-4 hours or until the internal temperature of the filling reaches 155-160 degrees.
  10. Remove from the slow-cooker into an oven-safe baking dish. Put mozzarella on the top of each pepper (the amount is up to you!).
  11. Place the pan of peppers under your oven broiler for 2-3 minutes, or until the cheese is melted and golden-brown.
  12. Remove and serve with the tomato ragu from the bottom of the slow-cooker.

Notes

  1. A food processor with shredding attachment will make quick work of the vegetables and onions!

Detailed recipe and credit: https://followinginmyshoes.com/my-recipes/slow-cooker-paleo-italian-stuffed-peppers/

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