Slow Cooker Stuffed Peppers
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (serves four):
4 green bell peppers
1 lb ground turkey
1 1/2 cups chopped baby bella mushrooms
1/2 cup uncooked white (or brown) rice
1/2 large onion, diced
4 cloves garlic, minced
1 cup crushed tomatoes
1/2 cup shredded reduced-fat sharp cheddar cheese
1/4 cup reduced-fat shredded mozzarella cheese
Cook rice according to package directions.
Meanwhile, cook mushrooms, onions, and garlic with canola oil in a sauté pan over medium-high heat until onions are translucent and tender (about five minutes).
Add ground turkey to the pan and cook, breaking up with a spatula, until almost done with a little bit of pink left (about 5 minutes).
Meanwhile, prepare bell peppers by cutting off the tops and scooping out the insides.
Place bell peppers in the slow cooker, open end up.
When the turkey mixture is done, add crushed tomatoes, spices, and sharp cheddar cheese; stir until combined and cheese is melted.
Spoon turkey mixture evenly into each bell pepper cup and top each with a sprinkle of mozzarella cheese.
Line the slow cooker with a layer of foil and cook on HIGH for 3 1/2 hours or until bell peppers are tender and easy to cut into.