Mini Stuffed Peppers – by Melody Rivera
Ingredients
- 2 bags mini bell peppers
- 2 lb 80/20 ground beef
- 2/3 cup breadcrumbs
- 1 onion chopped
- 1 egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 24 oz can Hunt's garlic & herb pasta sauce
- 1 tsp garlic powder
- 1 tsp oregano leaves rub between your hands before adding to the sauce
- 6-8 cups cooked Jasmine rice for serving
Instructions
- In a large bowl mix the ground beef, breadcrumbs, onions, egg, salt and pepper.
- Stuff the mini peppers with the meat mixture.
- Any leftover meat mixture make into 1 to 1-1/2-inch meatballs.
- Empty the spaghetti sauce into a crock-pot and then add the raw meatball to the sauce.
- Cook on low for 4 hours or on high for 2 hours, gentle stir every 30 minutes.
- When cooked serve over Jasmine rice. Enjoy!
Nutrition
Calories: 3944kcalCarbohydrates: 333gProtein: 198gFat: 192gSaturated Fat: 73gPolyunsaturated Fat: 8gMonounsaturated Fat: 83gTrans Fat: 11gCholesterol: 808mgSodium: 2958mgPotassium: 3209mgFiber: 10gSugar: 10gVitamin A: 336IUVitamin C: 11mgCalcium: 475mgIron: 25mg
