Friday, April 1, 2011

Italian Stuffed Peppers (Slow Cooker!)

This morning, I put together what is looking to be a tasty slow cooker Italian Stuffed Pepper recipe in the making!  It is gluten/allergen free and really healthy - I even snuck some extra veggies into the meat mixture!  To make this especially quick and easy, put together the meat mixture and cut and clean the peppers the evening before,  then throw it all in the crock pot in the morning.  Check it out and give it a try!


3-4 Bell Peppers (depending on size)
1.25 lbs. ground turkey  (I buy it at Trader Joe's - best deal!)
2 14 oz cans (or one large can) crushed tomatoes with basil
1 tsp. kosher salt and 1/2 tsp. pepper
2 tbsp. balsamic vinegar
2 tbsp. Italian seasoning
1/4 cup Italian breadcrumbs (OR gluten free breadcrumbs with addl. 1 tbsp. Italian seasoning)
1/2 cup Parmesan cheese
1/2 cup brown or white rice, uncooked
1 zucchini, grated
1/2 cup of water or vegetable/chicken broth
1 cup shredded mozzarella cheese

Brown turkey, add salt, pepper, 1 can crushed tomatoes, vinegar and seasoning.  Simmer for 3-4 minutes.  Turn heat off, add breadcrumbs, cheese, rice and zucchini to meat mixture.

Add 1/2 of second can of tomatoes to bottom of slow cooker along with water or broth.  Place peppers, cut in half and hollowed out, into slow cooker.  Fill with meat mixture, top with the remaining tomatoes (and an additional drizzle of balsamic if you would like!)  Cook on low for 6-8 hours.  Add mozzarella cheese approx. 15 minutes before serving.  Serve with additional Parmesan for topping.

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