Stuffed Bell Peppers: Serves 4

INGREDIENTS

• 4 large bell peppers (any color)
• 1 lb. ground beef/turkey/chicken
• ½ cup chopped mushrooms, fresh or canned
• ½ cup finely chopped onion
• ½ cup cooked brown rice or quinoa
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 teaspoon garlic salt
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon pepper
• 2 cups low-sodium broth (vegetable, chicken or beef)

Optional toppings; fresh cilantro, guacamole, salsa, plain greek yogurt

DIRECTIONS

• Cut the tops off of peppers and remove seeds and ribs from inside.
• In a large mixing bowl, combine ground beef, cooked rice, diced tomatoes and seasonings.
• Pour broth in the bottom of the slow cooker and turn slow-cooker to low or high setting.
• Fill peppers completely with ground meat mixture. Transfer peppers to slow-cooker, cover and cook on high for 5-6 hours or on low for 8 hours.
• Serve stuffed bell peppers and top with desired toppings.

Nutrition Information:

• Calories: 246
• Protein: 27g
• Carbs: 20g
• Fiber: 4g
• Net Carbs: 16g