Slow Cooker Turkey Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 medium red bell peppers (they should be big enough to hold a cup of stuffing each)1/4 cup uncooked instant brown rice, yields 1/2 cup cooked8 ounces ground turkey, (about 1/2 a pound)2 tbsp diced onion1 tbsp reduced fat sour cream1/4 cup tomato juicesalt and pepper to taste
Cook instant rice according to package directions.
Meanwhile, cut off the top of the peppers 1 inch from the stem end, and remove the seeds.
In a bowl, combine turkey, sour cream, tomato juice, onions, salt and pepper.
When the rice is finished, drain it and run it under cool water for a few seconds, then add it to the turkey mixture.
Fill the peppers with the turkey mixture and stand them up in the slow cooker.
Cook for 4-6 hours on low, or 2-4 hours on high.
Makes 2 servings
*I usually prep this the night before and then start it on low before I head out the door to work at about 8, when I get home at 5:30 they are perfect, but it depends on your slow cooker*
Number of Servings: 2
Recipe submitted by SparkPeople user CK24862.
Meanwhile, cut off the top of the peppers 1 inch from the stem end, and remove the seeds.
In a bowl, combine turkey, sour cream, tomato juice, onions, salt and pepper.
When the rice is finished, drain it and run it under cool water for a few seconds, then add it to the turkey mixture.
Fill the peppers with the turkey mixture and stand them up in the slow cooker.
Cook for 4-6 hours on low, or 2-4 hours on high.
Makes 2 servings
*I usually prep this the night before and then start it on low before I head out the door to work at about 8, when I get home at 5:30 they are perfect, but it depends on your slow cooker*
Number of Servings: 2
Recipe submitted by SparkPeople user CK24862.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 9.9 g
- Cholesterol: 82.9 mg
- Sodium: 185.8 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.8 g
- Protein: 25.6 g
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