Crock-Pot Stuffed Bell Peppers

  • 6 bell peppers
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 lb ground turkey
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp turmeric
  • 2 cups diced tomatoes
  • 1/2 cup parsley
  • 1/2 cup tomato paste
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups rice
  • 1 tsp salt
  • 1 tsp pepper
  • Cook rice as directed on package.
  • Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
  • Remove seeds and ribs from peppers.
  • Heat 2 tablespoons of olive oil in a medium pan.
  • Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
  • Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
  • Transfer turkey mixture to a large bowl.
  • Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
  • Mix gently, and fold in 1/2 cup of parsley.
  • Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
  • In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, and 1/4 cup of lemon juice.
  • Mix and season with salt and pepper to taste.
  • Place half of the tomato paste mixture in the bottom of the Crock-Pot.
  • Stuff peppers with turkey mixture and place upright in the Crock-Pot.
  • Spoon the remaining tomato paste on top of the peppers.
  • Place pepper lids on each pepper.
  • Cook on low for 6 hours (or on high for 2 hours).

Meat/GF

Adapted recipe from Core Performance –  here.

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