1 tablespoon olive oil
1 onion, finely chopped
1 small zucchini, grated
2 garlic cloves, minced
3/4 pound ground lean turkey breast
1 1/2 cups cooked brown rice
1/2 cup reduced-fat shredded Cheddar cheese
1/2 teaspoon salt
4 medium green, red, or yellow bell peppers
1 (24-ounce) jar marinara sauce
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, zucchini, and garlic and cook, stirring occasionally, until tender, about 8 minutes. Transfer the onion mixture to a large bowl; let cool slightly.
Add the turkey, rice, cheese, and salt; mix well to combine. Cut the tops off of the bell peppers; discard seeds and membranes. Spoon the turkey mixture into each pepper. Transfer the peppers, cut-side up, to a 5 1/2-quart slow cooker. Pour the sauce over the peppers and cook, covered, until the peppers are fork-tender, 3 – 4 hours on High or 4 – 6 hours on Low.
Test Kitchen Tip
1/2 cup uncooked brown rice cooked in 1 1/3 cups of water will yield 1 1/2 cups cooked rice.
Per Serving: (1 stuffed pepper) 380 Cal 30 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 45 g Carb; 7 g Fiber; 6 g Sugar; 165 mg Calcium; 4 mg Iron; 931 mg Sodium; 54 mg Cholesterol
Original Recipe by Paula Deen: Slow Cooker Stuffed Green Peppers
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
The Deen Bros. Lighter Slow Cooker Stuffed Peppers
Lighter Slow Cooker Stuffed Peppers, easy Recipe
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