Ingredients

The following ingredients have 4 Servings
  • 6 bell peppers (, tops and seeds removed (reserve tops))
  • 1 tablespoon olive oil
  • 1 yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 1 pound hot ground pork
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • 1 pouch HUNT'S RECIPE READY TOMATO PASTE
  • 1 can ((14.5 ounces) HUNT'S DICED TOMATOES, drained)
  • 1-1/2 cups cooked rice
  • 1/3 cup water
  • dollop of nonfat plain yogurt (, optional)

Instruction

  • Prepare the bell peppers and set them aside.
  • In a large skillet, heat olive oil over medium high heat; add diced onions and cook for 2 minutes, or until translucent.
  • Stir in garlic and continue to cook for 30 seconds, or until fragrant.
  • Add ground pork to the skillet and break it up with a spatula or wooden spoon while it cooks.
  • Season with salt, pepper, and thyme; stir and continue to cook until browned on all sides, about 5 to 7 minutes. Carefully drain and discard grease.
  • Set skillet over heat and mix in the tomato paste.
  • Stir in diced tomatoes and rice; cook for 2 more minutes, or just until heated through.
  • Remove from heat and stuff each bell pepper with ground meat mixture.
  • Arrange stuffed bell peppers in the crock pot.
  • Place the reserved tops back onto each bell pepper.
  • Pour water around the base of the peppers.
  • Cover and cook on LOW for 6 to 7 hours or on HIGH for about 4 hours.
  • Serve with a dollop of yogurt.