The Deen Bros. Lighter Slow Cooker Stuffed Peppers

146 Fewer Calories
17 g Less Fat

Ingredients:
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

Directions:
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. 

Servings: 4
Prep Time: 20 min
Cook Time: 3 – 4 hours on High or 4 – 6 hours on Low
Difficulty: Easy

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

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.

Original recipe courtesy Paula Deen:  Slow Cooker Stuffed Green Peppers
Lightened Up recipe courtesy of Bobby and Jamie Deen and the Paula Deen Test Kitchen