The Deen Bros. Lighter Slow Cooker Stuffed Peppers
By Deen Brothers
- Prep time: 20 min
- Cook time: 3 â€“ 4 hours on High or 4 â€“ 6 hours on Low
- Servings: 4
- 1 tablespoon olive oil
- 1 onion
- 1 small zucchini
- 2 garlic cloves
- 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
- 1 24-ounce 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 â€“ 4 hours on High or 4 – 6 hours on Low.
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.