ZESTY STUFFED BELL PEPPERS
Serves 4
- 4 bell peppers (any color)
- 1 pound ground turkey
- 1 onion, finely diced
- 1 (10-ounce) can tomatoes and chiles, drained
- ⅓ cup long-grain white rice, rinsed
- 2 tablespoons ketchup
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup water
Use a 6-quart slow cooker. Core and seed the peppers but retain the tops. In a large bowl, combine the turkey, onion, tomatoes and chiles, rice, ketchup, salt, and black pepper. Stuff this mixture into the cored bell peppers. Stand the stuffed peppers up in the bottom of the insert, and replace the pepper tops. Carefully pour the water around the base of the peppers. Cover, and cook on low for 6 hours, or on high for about 3 hours. Your peppers are done when the meat is no longer pink and the rice is bite-tender.
The Verdict
I’m the only one in the house who eats stuffed peppers, so I share these with my mom and grandma, who also really like them. I prefer to use red or orange peppers, because the green can taste bitter (and remind me of soggy grade-school pizza). The peppers steam perfectly in the slow cooker, and the meat and rice cook in the peppers without drying out the way they sometimes do in the oven.