Slow Cooker Stuffed Green Peppers

From the Kitchen of The Veggie Vixen

Original recipe modified from
The Everything Paleolithic Diet
Slow Cooker Cookbook.
Purchase it on Amazon.com here.

1/4C almond flour
1T flax meal
1/4C coconut milk
1lb lean ground beef
1/2t lemon juice
1/2t fresh ground pepper
1 1/2t dried onion
1 egg
4 green bell peppers
1 can tomato sauce or diced tomatoes

Mix almond flour, flax, coconut milk, ground beef, lemon juice, ground pepper, dried onion, and egg together so ingredients are well spread throughout beef. Next, cut the top off of each bell pepper and clean the insides well. Stuff peppers equally until all meat mixture is used.



Stuffed peppers can now sit for up to three days in a well sealed container in the fridge or can be added to slow cooker at this point. I find they have a much better flavor when the ingredients are allowed to blend for at least 24 hours in the fridge.

When ready, add peppers to slow cooker and cover will tomato sauce or diced tomatoes. Cook on low for 6 hours.

I always use a slow cooker liner for easier clean up.