We were faced with 2 pounds of beef, some peppers, onions and no time to prep & bake stuffed peppers…so we went the unconventional route – and UNstuffed them!

Prep Time: 5 minutes

Cook Time: 20 minutes

WHAT YOU NEED:

• 2 pounds ground beef/turkey
• 3 peppers, chopped
• 2 onions, chopped
• 2 cups kale, chopped
• 1 can diced tomatoes (drained, no sugar added)
• 1 can tomato sauce (no sugar added!!)
• 4-5 gloves garlic, chopped
• 1 TBS olive oil

WHAT YOU NEED TO DO:

1. Heat oil over medium heat in LARGE saucepan
2. Add onions and garlic sautéing for 3-4 minutes.
3. Add peppers and continue cooking another 3-4 minutes
4. Move peppers and onions to the side add beef. Cook about 8 minutes or until thoroughly browned.
5. Drain mixture and dump back into pan.
6. Add tomatoes and sauce and cook on high about 3 minutes until boiling. Add chopped kale and wahlaaa – YOU’RE FINISHED!
7. Now – this would be ready to eat as is – but we were on our way out for a busy afternoon…so I prepped it all and tossed it in a LINED (with a Reynolds Slow Cooker liner) and kept it on warm for 6 hours.

It was piping hot when we were ready to eat and the flavors were DIVINE!

***Portion Fix containers: 1.5 cups = 1 RED and 1 GREEN

I strategically planned this recipe such that there are 8 reds and 8 greens in the mix! I wanted stuffed peppers without any “yellows” and this did the trick! 

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