Slow-Cooker Stuffed Peppers
mixed greens salad

Name: Slow-Cooker Stuffed Peppers
Cook time: 400 min
Total time: 400 min
Yield: 4
Ingredients: 4 Bell peppers, any color, tops removed; 1/2 Onions, chopped; 4 cloves Garlic, minced; 1 Carrots, large, grated; 1 lb Pork, ground; 2 tsp Chili powder; 1/2 tsp Cumin, ground; 3/4 tsp Salt; 3/4 tsp Black pepper; 1/2 Lemons, juice of; 2 Tbsp Cilantro, fresh; 2 Tbsp Parsley, fresh, flat-leaf; 1/2 Lemons, juice of; 1/4 cup Oil, olive; 1 Tbsp Vinegar, balsamic; 4 oz Mixed greens; 1 Avocados, chopped; 1/3 cup Pumpkin seeds (pepita)

Active: 30 min Total: 6 hr 40 min

Original GF Paleo Vegetarian

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 dressing. Make these in the slow-cooker or see the prep steps for easy oven-friendly instructions.

Ingredients

Metric

Servings:

Slow-Cooker Stuffed Peppers:

Bell peppers, any color - 4 , tops removed
Onions - 1/2 , chopped
Garlic - 4 cloves , minced
Carrots, large - 1 , grated
Pork, ground - 1 lb
Chili powder - 2 tsp
Cumin, ground - 1/2 tsp
Salt - 3/4 tsp
Black pepper - 3/4 tsp
Lemons - 1/2 , juice of

Mixed Greens Salad:

Cilantro, fresh - 2 Tbsp
Parsley, fresh, flat-leaf - 2 Tbsp
Lemons - 1/2 , juice of
Oil, olive - 1/4 cup
Vinegar, balsamic - 1 Tbsp
Mixed greens - 4 oz
Avocados - 1 , chopped
Pumpkin seeds (pepita) - 1/3 cup

Prep

Bell peppers - Slice tops off and discard seeds and stem. (Can be done up to 5 days ahead)
Onions / Garlic / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Slow-cook peppers - Combine pork with onions, garlic, carrots, 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.)
Make dressing - In the bowl of a food processor, combine cilantro, parsley, lemon juice, oil and vinegar. Pulse until smooth (add a splash of water if needed). Season with some salt and pepper. (Can be done up to 3 days ahead)
Chop avocados.

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Make

Toss greens with avocados, pepitas and dressing.
Remove peppers from slow-cooker and transfer to serving plates. Top with a squeeze of lemon juice. Serve with salad on the side. Enjoy!

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Slow-Cooker Stuffed Peppers mixed greens salad