Are you looking for a low carb alternative to Stuffed Peppers? This incredible low carb version of Crock Pot Stuffed Peppers is so good no one will ever miss the carbs!
Instead of cutting the tops off your peppers like you do in traditional stuffed peppers, cut the pepper halfway down the pepper, creating "two peppers" to stuff instead of just one.
On the "tops" peppers, use a paring knife to carefully cut out the stem. (It will be okay that this pepper will have a hole in what will become the bottom.) On both the tops and bottoms, scoop out all seeds and white parts with a spoon.
Place each pepper (we've turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up.
In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, onion and pizza seasoning until blended well.
Fill each pepper with meat mixture and top with a tablespoon of remaining sauce.
Cook on high for 3-4 hours until beef reaches at least 165 with a meat thermometer and then top with cheese and cook until melted.
Notes
We are using our Crock Pot Meatball Parmesan Recipe as the filling for these Stuffed Peppers. If you would like to make a half batch of the peppers, you could turn the other half of the filling into our meatballs or even our Crock Pot Meatloaf Parmesan.
We used our Casserole Crock Pot for this recipe (and our Mini Casserole Crock for the half batch in the video) but you can use a 6 quart slow cooker, it just may be a bit snug.
When choosing your peppers, choose tall skinny peppers to make fitting them in the slow cooker easier.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.