This sounds like a wonderful, low fat recipe. Neil and I love peppers! Mmmmm!
Crock Pot Stuffed Bell Peppers Recipe
4 green bell peppers, medium sized
1 medium sized zucchini, shredded
1 red onion, finely diced
1 lb ground turkey breast
2 cups brown rice, cooked
1 jar of your favorite spaghetti sauce (I use Barilla olive oil and garlic tomato sauce)
1 tbsp Tony's Seasoning(or other cajun seasoning blend)
2 tbsp shredded parmesan cheese
1. Cut the tops off the bell peppers, clean out the seeds and set the bottoms aside.
Cut off any remaining pepper off the stems and dice.
2. Spray nonstick skillet with canola oil cooking spray, and brown ground turkey over med-high heat.
When almost finished, add diced onion, diced bell pepper, and zucchini.
Cook, stiring frequently until vegetables are tender.
3. Remove from heat.
Add steamed brown rice and 1/2 cup of spaghetti sauce, stir to evenly coat mixture with sauce.
4. Season to taste with Tony's seasoning (I use about 1 tbsp, for a medium spice flavor)
5. Pour 1/2 cup of spaghetti sauce in bottom of crock pot.
Stuff each bell pepper shell with ground turkey mixture (you will only use about 1/2 of the mixture ~ depending on the size of your bell peppers) and place side by side in crockpot.
Spoon remaining spaghetti sauce on top of and around stuffed peppers.
Sprinkle tops of bell peppers with parmesan cheese.
Cover and cook on High for 4 hours or on low heat for 6-8 hours.
Serve with fresh geen salad on side.
This recipe with low fat, and low G.I.
If you can't find Tony Caccherie's seasoning, you may substitute salt, black pepper, red cayenne pepper, and garlic powder to taste.
Mandy P. (United States)