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Week of 8/31/15

Slow-Cooker Stuffed Peppers
herbed yogurt / mixed greens

Active: 30 min Total: 6 hr 40 min
Original GF Paleo Vegetarian
Slow-Cooker Stuffed Peppers
Stuffed peppers are super versatile, lending themselves to a variety of toppings and making great leftovers. For a lighter dinner, we serve them over a bed of greens with an herby yogurt topping. Make these in the slow-cooker or see the prep steps for easy oven-friendly instructions.
Tags
Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
124

Ingredients

Metric
Servings:
4
Slow-Cooker Stuffed Peppers:
  • Bell peppers, any color - 4 , tops removed
  • Onions - 1/2 , chopped
  • Garlic - 4 cloves , minced
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 cup
  • Pork, ground - 1 lb
  • Chili powder - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 3/4 tsp
  • Mixed greens - 5 oz
  • Lemons - 1/2 , juice of
Herbed Yogurt:
  • Cilantro, fresh - 2 Tbsp
  • Parsley, fresh, flat-leaf - 2 Tbsp
  • Yogurt, plain or Greek - 1 cup
  • Lemons - 1/2 , juice of
  • Harissa paste (opt, sub other hot sauce) - 1/2 tsp

Prep

  1. Bell peppers - Slice tops off and discard seeds and stem. (Can be done up to 5 days ahead)
  2. Onions / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  3. Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave.
  4. Slow-cook peppers - Combine pork with onions, garlic, corn, chili powder, cumin, salt and pepper. Spoon filling into bell peppers and place cut-side up into the bowl of a slow cooker. Pour 1/2 cup of water around the base of the peppers. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Note: Peppers can also be baked in the oven, covered, at 350F (176C) degrees until pork is cooked through, ~60 minutes.)
  5. Make herbed yogurt - In the bowl of a food processor, combine cilantro, parsley, yogurt, lemon juice and harissa paste. Pulse until smooth (add a splash of water if needed). Season with some salt and pepper. (Can be done up to 3 days ahead)

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Make

  1. Remove peppers from slow-cooker and transfer to serving plates. Top with a squeeze of lemon juice. Serve over mixed greens and top the entire dish with herbed yogurt. Enjoy!

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