Crock Pot Stuffed Peppers (Low Carb & Grain Free)

Crock Pot Stuffed Peppers with NO pre-boiling and NO pre-cooking the meat!

Ingredients:
5 large stuffed peppers [4.81 net carbs each]
1 1/2 lbs lean ground beef
1 cup shredded or grated cauliflower (I just ran mine through my food processor) [2.8 g. net carb]
1/2 cup salsa (any type – I used Chi Chis) [8 g. carbs]
1 egg
1/2 cup chopped unsalted or lightly salted walnuts [adds 4.23 g. net carbs]
1/2 tsp. salt
1/2 tsp pepper
1 cup shredded cheese (I used sharp cheddar)
Water
Low Carb / No Sugar Ketchup

Directions:
Cut the top of your peppers off.  Remove the seeds and rinse.  I like to keep the tops and cook them as well in the slow cooker.  Mix all of the stuffing ingredients together in a large bowl and stuff your peppers.  Place the stuffed peppers in your slow cooker and add approx 1 inch of water to the bottom of the crock pot. Cook on low for 8 hours.  I used my 7.5 quart slow cooker for this recipe.

Serve with your favorite low carb ketchup as the sauce.

I used this AlternaSweets No Sugar Added Ketchup.  It has my favorite taste and only 1 gram of carbs.

Carb Count:  Each large stuffed pepper has approximately 7.8 grams of net carbs.  If needed, you could reduce the carbs even further by leaving out the salsa. Then, each pepper would have approximately 5.4 g. of net carbs. 

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Comments

  1. That looks fabulous. I will be making this this week 🙂

  2. Hi, this might be a silly question but Im new to the crock pot world. Do you brown your meat first before putting it in the crock pot?
    Thank You

  3. Do you have to brown the ground beef first?

  4. Hi Christine!
    I would like to know what food processor you use/recommend. I have never used one but would prefer a smaller one that is easier to clean! Thanks for any advice.

    • Christine says:

      Hi Karla!

      I have a small Cuisinart I picked up from Biglots that is nice for smaller jobs. Super easy clean up!

      Thanks,
      Christine

  5. Hi Christine,

    This recipe looks great, but I’m afraid my crock pot might burn the bottoms of the peppers (it runs super hot). If I bake these in a covered stock pot in my oven, do you have any idea what temperature would be equivalent to the crock pot “low” setting? Thanks!

  6. If you leave out the walnuts, how many carbs would each pepper have. My family will not eat the walnuts.

Trackbacks

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