Slow Cooker Stuffed Peppers (Freezer-Friendly!)

Cook fresh or freeze and cook later. Serve with rice and parmesan cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Coat bottom of slow cooker with 1 tablespoon of olive oil.

Step 2

In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.

Step 3

Separate mixture into four equal parts and firmly stuff into peppers.

Step 4

Place peppers in slow cooker and cover with remaining pasta sauce.

Step 5

Pour 1/2 cup of water into the empty sauce jar, shake it up and pour into slow cooker. (I don’t like to waste anything!)

Step 6

Cook on low for 6-8 hours or until meat is cooked through and peppers are soft.

Step 7

Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions.

Step 8

In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce. Separate mixture into four equal parts and firmly stuff into peppers. Put the stuffed peppers in the freezer bag. Put the leftover sauce in another smaller bag with it (or label 1 jar in your pantry to remember it is for this recipe)

Step 9

When ready to cook, thaw freezer bag. Place peppers in an olive-oil-coated slow cooker and top with sauce. Cook on “low” setting for 6-8 hours.

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