Slow cooking can be both delicious and healthy! I created this entree as a lighter alternative to classic stuffed peppers. With 12-hour work shifts as a nurse, I often rely on the slow cooker for feeding my family right.
—MANDY PEMBERTON DENHAM SPRINGS, LA
PREP: 35 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
2 medium sweet yellow or orange peppers
2 medium sweet red peppers
2 medium green peppers
1 pound lean ground turkey
1 small red onion, finely chopped
1 small zucchini, shredded
2 cups cooked brown rice
1 jar (16 ounces) spaghetti sauce, divided
1 tablespoon Creole seasoning
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese
1. Cut tops from peppers and remove the seeds. Finely chop enough tops to measure 1 cup for filling.
2. In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat for 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
3. Stir in the zucchini; cook and stir about 2 minutes longer. Add the rice, 2/3 cup of the spaghetti sauce, Creole seasoning and pepper.
4. Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour the remaining spaghetti sauce over peppers; sprinkle with cheese.
5. Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.
Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Per 1 stuffed pepper: 290 cal., 10g fat (3g sat. fat), 63mg chol., 818mg sod., 31g carb. (9g sugars, 5g fiber), 19g pro.
Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 vegetable.