Stuffed Pepper Stew (low-carb option!)

All the goodness of stuffed peppers now in a soup/stew form. Hearty, easy and soul-warming! We combine lean ground beef with peppers, onions, tomatoes and spices. You get to choose whether you add brown rice or cauliflower rice (for low-carb, keto, whole 30 friendly). Delicious and the flavor gets even better on day 2 so leftovers are great! Top with cheese (included). Gluten free. Dairy-free if you omit the cheese.  (bag, stovetop, slow-cooker or pressure cooker)

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-On Time: Stove: 20 minutes 
  Cook Time: Stove: 30-45 minutes, Slow-Cooker 6-8 hours, Pressure Cooker 10 minutes.

• Stovetop: Allow stew to come to a boil, reduce heat, cover and simmer for 30-45 minutes. Stir occasionally. Pressure Cooker: Lock and set to cook for 10 minutes, then natural release. Slow Cooker: Cook on low for 6-8 hours. Stir in brown rice or cauliflower rice, let stand for 10 minutes. Serve in bowls and top with grated cheese if desired!

• Ingredients: lean ground beef, onion, green pepper, tomato, tomato sauce, organic beef broth, olive oil, garlic, Italian seasoning, salt, pepper. Cheddar cheese and brown rice or cauliflower rice on side. May contain: dairy. Per 1/3 of Half Size or 1/6 Per Full Size= With cauliflower rice: Cal: 156, Fat: 8g, Sodium: 1113mg, Carb: 16g, Protein: 6g. With brown rice: Cal: 296, Fat: 7g, Sodium: 862mg, Carb: 52g, Protein: 9g.