Cooking time: 6–8 hoursIf you love homestyle dishes but don’t have the time to tend them, this slow-cooker dish is for you.
Preparation time: 15 minutes Cooking time: 6–8 hours
2 cans (14½ ounces each) no-salt-added diced tomatoes
1 tablespoon red wine vinegar
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon salt
4½ large bell peppers (preferably yellow and orange)
8 ounces 95 percent lean ground beef
½ cup converted brown rice
1⁄3 cup finely chopped onion
¼ cup raisins
Chopped parsley (for garnish)
1. In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 11⁄3 cups of the sauce mixture into a 4-quart or larger slow cooker.
2. Finely chop the half bell pepper. Slice off the top ½" of the remaining peppers. Seed the peppers and reserve the tops.
3. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker.
4. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.
MAKES 4 SERVINGS
Per serving: 240 calories, 39 g carbohydrate, 16 g protein, 4 g fat, 1 g saturated fat, 30 mg cholesterol, 410 mg sodium, 6 g fiber
Carbohydrate Choices: 2½
Dietary Exchanges: ½ fruit, 2½ vegetable, 1½ meat
