Stuffed Bell Peppers in the Slow Cooker

Stuffed Bell Peppers in the Slow Cooker

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 pound ground beef or turkey
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if needed.
2. Add diced onions and minced garlic to the skillet, sautéing until softened.
3. Stir in cauliflower rice, diced tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing flavors to meld.
4. Prepare the bell peppers by halving them and removing seeds. Place the pepper halves in the slow cooker.
5. Stuff each pepper half with the meat and cauliflower rice mixture, pressing down gently.
6. Sprinkle shredded cheese on top of each stuffed pepper.
7. Cover the slow cooker and cook on low for 4-6 hours or until the peppers are tender.
8. Before serving, garnish with chopped parsley if desired.