Lighter Slow Cooker Stuffed Peppers
By Paula DeenJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
- 1 tablespoon olive oil
- 1 finely chopped onion
- 1 small grated zucchini
- 2 cloves minced garlic
- 3/4 lb ground lean turkey breast
- 1 1/2 cups cooked brown rice
- 1/2 cup shredded reduced fat cheddar cheese
- 1/2 teaspoon salt
- 4 green, red or yellow bell peppers
- 1 (24 oz) jar marinara sauce
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 toÂÂ 4 hours on High or 4 toÂÂ 6 hours on Low.