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Shop the Sale: Turkey Stuffed Bell Peppers


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)
Serves 4

Ingredients:
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

Directions:
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


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