Cut the top off and remove seeds from green peppers.
Wash and set aside.
Combine ground beef, rice, onion, red/sweet paprika, salt and pepper in a large mixing bowl.
Stuff each pepper about ? full.
Stand the peppers side-by-side in the slow cooker.
Pour water in crockpot ( not over the green peppers).
Pour the tomato sauce evenly over the peppers. Using the same can, add another half to 3/4 can of water.
Cook on low for 6 to 8 hours. Cook on high 3-4 hours.
Serve with mashed potatoes and salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 69.7mg||2 %|
|Potassium 294.6mg||8 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 10g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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