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I really love the taste of stuffed peppers. For me, they are absolute comfort food. But I usually only make them during the cooler months of the year because I do what I can to leave my oven off during the summer months. But once in a while I still get a craving.
So I wanted to create a recipe that could be done in the slow cooker so that they could slowly cook at day and infuse flavors even more. These turned out just right! Yum!!
I’ve actually given you two options with this dish. To make it gluten-free, use the cooked rice. To make it grain-free and low carb, then opt for the riced cauliflower instead. Both work equally as well, and the cauliflower adds some additional veggie power to the meal!
Some people have tummy troubles eating green peppers. I happen to be one of them! They give me reflux and have me burping up green peppers until the next day! TMI, I know. But so many people have this issue, that I wanted to bring it up. Often, those who don’t tolerate green peppers, do tolerate red, yellow, or orange bell peppers instead. I now use red bell peppers in this recipe. And it’s really yummy!