Wednesday, October 1, 2008

Crockpot Stuffed Bell Peppers

4-5 bell peppers, tops cut off (and reserved) and seeds scraped out
1 lb 97% lean ground turkey
1 small red onion, diced
1 small zucchini, grated
2 cups cooked brown rice
tony's seasoning to taste
black pepper
1 jar spaghetti sauce ( I use bertoli olive oil & garlic or tomato and garlic~if you can find a low sugar or sugar free sauce, use that)
shredded parmesan cheese
Chop off any remaining bell pepper that's usable from the tops. In a large skillet, brown the ground turkey with the onion, bell pepper, and zucchini until no pink is left. stir in cooked brown rice and about 1/2 cup of spaghetti sauce (until it loose, but not runny) season to taste with black pepper and tony's. (I prepare to this point the night before). Pour 1/2 cup of spaghetti sauce in bottom of crock pot. Stuff each bell pepper shell with equal parts of turkey mixture, and place side by side on top of tomato sauce in crock pot. pour remaining spaghetti sauce over and around the peppers. Top each with a sprinkle of shredded parmesan cheese. Cover, and cook on low for 6-8 hours or high for 4 hours. serve with green salad or sauted zucchini.

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