Servings: 6
Prep time: 15 min Cooking time: 2 hours
Ingredients
6 bell peppers
1 Tbsp olive oil
1 shallot, diced, divided
1 pound ground turkey breast
1 tsp Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 cups cooked brown rice or quinoa
14.5 oz diced fire-roasted tomatoes
1 Tbsp fresh parsley, chopped
1/3 cup mozzarella cheese, low-sodium
1/2 tsp kosher salt
1/2 tsp black pepper
Directions
1. Cut off the tops of the peppers and remove the cores and seeds. Set aside.
2. Select the sauté setting on the slow cooker. Add olive oil.
3. Once hot, add the shallot and sauté for 1 minute. Add the ground turkey, Italian seasoning, onion powder, garlic powder, red pepper flakes, and salt and pepper. Sauté for 5 minutes, stirring occasionally until the turkey is browned.
4. When finished cooking, press cancel. Combine turkey mixture, cooked rice or quinoa, cheese, tomatoes, and parsley in a large bowl. Mix until combined. Then, spoon the filling into each bell pepper.
5. Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender. Serve immediately. Enjoy!
Notes:
Substitute ground chicken or Tempeh for turkey.
