Who doesn't love a good stuffed pepper? These peppers are even better when cooked in a slow cooker.
To save time, prepare everything ahead of schedule and just stuff the peppers in the morning. Then set the slow cooker and go about your day. You can easily make these stuffed peppers vegetarian by using black beans or extra firm tofu instead of ground turkey. Try a variety of colored bell peppers for a slightly different flavor.
When they finish cooking, these peppers are perfectly tender and the filling is melt-in-your-mouth delicious. Serve them with a fresh salad for a cozy dinner any time of the week.
Slow Cooker Stuffed Bell Peppers
Set it and forget it with this tasty and colorful dish.
Yields 6 servings
6 large bell peppers (or as many as will fit in your slow cooker)
1 pound lean ground turkey
1 cup cooked brown rice (or quinoa)
1 can fire-roasted diced tomatoes or any other flavored tomatoes (if using non-flavored tomatoes, add 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
2 tablespoons low-sodium ketchup
1 teaspoon black pepper
1/3 cup water
1/2 cup grated Parmesan (optional)
2 tablespoons chopped fresh cilantro (optional)
Cook brown rice in advance. In a bowl, mix the ground turkey and brown rice with all of the ingredients except the water and peppers. Wash and clean out the peppers. Save the tops.
Stuff each pepper with a good amount of the ground turkey and rice mixture. Nestle the peppers into your slow cooker and put the little pepper tops back on. Pour in 1/3 cup of water around the bases of the peppers. Cook on low for 6 to 8 hours.
Sprinkle peppers with Parmesan and cilantro, and serve.
Nutritional information (per 1 stuffed bell pepper, with Parmesan cheese): calories 313, total fat 8.7 g, cholesterol 61 mg, sodium 373 mg, carbs 36 g (fiber 4.8 g), protein 22.1 g