Recipe Author: Beverly Bates Johnson
4-5 bell peppers, seeded and halved
1 pound lean ground turkey
1 Tbsp olive oil
Mushrooms (1-2 cups, chopped, or as much as you like)
1 onion, chopped
4 cloves of chopped garlic
1 can diced tomatoes
8 oz can tomato sauce (or more, if desired)
Fat Free mozzarella cheese
Brown the turkey with the olive oil, onion and garlic. Add mushrooms and cook until they are soft. Add diced tomatoes and ½ cup of salsa. Heat through.
Coat slow cooker with cooking spray. Stuff peppers and place in cooker. Top with tomato sauce and more salsa. Cover and cook on low 6-8 hours, or until peppers reach the consistency you prefer. Serve topped with cheese.
This can also be baked in the oven: Bake at 350 for 50 minutes. Remove from oven and top with fat free mozzarella. Bake 10 more minutes until cheese melts.
Get creative with your vegetables when stuffing this! You can use carrots, or other variations.