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.
Nutritional Information (Per Serving):
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
Prep Time: 20 min
Cook Time: 3 – 4 hours on High or 4 – 6 hours on Low