Makes 3 servings of 2 peppers each
Macros: 498 cal, fat 18g, carbs 51g, protein 30g, fibre 12g
1 pound (450g) lean ground beef
1 1/2 (225g) cups cooked brown rice
1 1/4 cups (150g) diced yellow onions
1 1/4 (115g) cups shredded mozzarella cheese
3/4 cup (80g) canned corn
1 1/2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon paprika
6 large bell peppers
In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours).
Then prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing.
Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid.
Drain off excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.