I don’t know about you, but I’m ready for the fall.
Cooler, crisp weather. Football games. Leaves crinkling underfoot. Delicious aromas wafting through the house after a day spent outside hiking.
This recipe reminds me exactly of that.
I love using ground turkey in slow cooked dishes. It stays a bit more tender than ground beef and positively melts in your mouth after a day in the slow cooker. The fall-colored peppers are even on sale this week, so you can stock up and freeze extras for another day.
Turkey Stuffed Bell Peppers (for the slow cooker)
4 hothouse grown bell peppers (red, gold or orange) tops removed and seeded
1/2 cup brown rice
20 oz lean ground turkey
1/2 cup black beans
1 cup flash frozen corn kernels
1 garlic clove, minced
1 Tbs cumin
28 oz canned tomatoes, divided and crushed
Remove tops from bell peppers, core and seed. Cook rice according to package directions. Let cool slightly. Combine turkey, beans, rice, corn, garlic and cumin. Mix with about 3/4 cup of the tomatoes. Stuff turkey mixture into peppers (you’ll probably have a bit extra). Place peppers in slow cooker. Top with rest of tomatoes. Cook on low for 6 to 7 hours.
Nutritional Information: Calories: 614; Calories from fat: 189; Total Fat: 21 g; Cholesterol: 145 mg; Sodium: 172 mg; Total Carbohydrates: 57 g; Dietary Fiber: 11 g; Sugars: 12 g; Protein: 50 g