Crockpot Stuffed Bell Peppers (w/ optional vegetarian version) By Corey @ http://www.familyfreshmeals.com/

  I will be making these tomorrow except I plan on doing my own version. I will be posting my results and pictures on Tuesday.

Did you know that you could make these in the CROCKPOT!? 

Let me show you how…

 

Who doesn’t love a good stuffed pepper? But in the crockpot? EVEN better. You can easily make these Stuffed Peppers vegetarian. To save time in the morning, you could prep everything, and just stuff peppers in the morning, set the crockpot and go about your day.

Melt in your mouth good, and VERY healthy! The kids loved this one. Little D didn’t care for the pepper skins, but loved the rest.

Darryl is not the biggest pepper fan, but LOVED these. Hope you enjoy this amazingly easy recipe XO Corey

 

 

Here is what you need, Makes 6 peppers.

- 6 large bell peppers
- 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version)- 2 cups cooked wild rice

- 2 cups chicken or vegetable stock
- 1 (15oz) can of diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese or cheese blend. (I used Cheddar/Jack blend.)
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper

 

 1. Cut just the tops off the pepper and removed seeds and ribs from inside.

2. In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper.	3. Mix well until evenly combined.	4. Stuff peppers with mixture and place into crockpot, stuffed side up.

 

 

5. Pour stock over and around peppers.	6. Next, pour the rest of the canned tomatoes in.	7. Cover and cook on HIGH for 5-6 hours or LOW for 8 hours.

Isagenix Pancakes

Low-Cal Entree Recipe:

Protein pancakes

• 6 egg whites beaten until fluffy
• 1/2 cup uncooked old fashioned oats
• 1/2 cup of fat free cottage cheese
• 1/2 scoop IsaLean Vanilla
• 1/2 scoop IsaPro
• ¼ cup IsaCrunch
• ¼ cup wheat germ
• 1 teaspoon baking powder
• 1 tablespoon coconut oil
• ½ tsp cinnamon
• Optional ingredients – 4 IsaDelight Plus chopped, ½ cup blueberries or 1 scoop IsaFruits

Directions

Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Heat griddle, cook and serve.
Makes 6 pancakes

Per 2 pancakes - Calories: 275, Fat 14 g, Carbs 25 g, Protein 25 g

Tomato Basil Pasta! - No Straining, just Stirring via David Hahn on FB

Here's a dish that will Blow your MIND... Tomato Basil Pasta! - No Straining, just Stirring (Please click on pic then click SHARE so recipe saves to your timeline. You can refer back to it later!) Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta (I used Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. Enjoy A Healthier Happier YOU!