Slow Cooker Stuffed Peppers

Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2"
Sweet peppers (bell), 0.75 cup, chopped
Yellow Peppers (bell peppers), 3 pepper, large (3-3/4" long, 3" dia)
Jennie-O Turkey Store Taco Seasoned Lean Ground Turkey, 14 oz
Onions, raw, 0.5 medium (2-1/2" dia)
Scallions, raw, 2 medium (4-1/8" long)
Indian, Aromatic Basmati Rice, aprox 3/4 cup, 1.25 serving
Hunt's Fire Roasted Diced Tomato, 1 cup
Kraft Mexican Style 4 Cheese Blend (2% Milk), 0.5 cup

Dice one bell pepper (I used an small orange one) and half of a white onion and sauté. Set aside in a large mixing bowl. Put on a bot of 2 cups water and one cup of rice (I used basmati) to boil and then simmer for 13 minutes. While the rice is cooking, brown the turkey in the sauté pan. Drain meat and add to the bowl with the vegetables. Chop some scallion and add with the rice and cheese to the mixing bowl; thoroughly combine the ingredients.

Prep the pepper by cutting off the tops and slicing out the ribs. Stuff the mixture into the cavity, making sure to pack it in tightly. Empty the can of tomatoes on the bottom of the crockpot and then place the peppers on top (with the tops on the peppers over the filling). Cook for 4-6 hours on low for a more al dente texture, or 8 hours on low for softer.

Serving Size: makes 5 stuffed peppers

Number of Servings: 5

Recipe submitted by SparkPeople user KITTYKATMN.