Slow Cooker Stuffed Peppers
Servings 6
Ingredients
- 6 Large Bell Peppers
- 1 pound all natural lean ground turkey
- 1/2 cup onion, chopped
- 1 14 oz can diced tomatoes
- 1 cup wild or brown rice, cooked
- 1/2 cup black beans
- 2 tbsp liquid aminos or coconut aminos
- 1 tsp sea salt
- 1 tsp pepper
- 1 1/4 cup low fat shredded cheese, divided (optional) Or Goat Cheese
- 1/4 cup water (at the bottom of Crock-Pot)
Instructions
Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
Combine ground turkey, onion, diced tomatoes, rice, black beans, liquid aminos salt, pepper, and 1 cup of cheese.
Stuff each bell pepper with mixture just before you are ready to put into CrockPot.
Cook on low for 6 hours or high for 4 hours until peppers are tender and ground turkey is cooked throughout.
About 15 minutes before serving, sprinkle remaining cheese and let it melt.
Serve and enjoy. Better eaten on the same day. If you would like to eat as leftovers, warm in the oven.
Recipe Notes
per Servings 1 protein (red); 1 carb (yellow); 1 veggie (green); 1 healthy fats (blue - cheese); 1 oils&nut butters (tsp)
