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)
Salsa
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.
Notes:
Get creative with your vegetables when stuffing this! You can use carrots, or other variations.
I am really enjoying checking out all of your recipes. But there are some things in some of the recipes for cycle 1 that I do not see on the approved list for Cycle 1. For instance in this recipe it calls for tomato sauce. Is this ok because we are allowed to have tomatoes?
ReplyDeleteYes, tomato sauce is allowed in all cycles. Just look at the list of ingredients to make sure there is no sugar added. This comes under the same umbrella that salsa would -- look in your condiments list, you'll see more vegetable items there as well.
ReplyDeleteThis was REALLY yummy the second day. So much more flavor than the night of. Thank you so much for sharing - keep up the good work!
ReplyDeleteThanks! I made this as well the other day and found the same thing. With some recipes, the day after you make it, the flavors really "pop." I like it when that happens!
ReplyDeleteLove this recipe!!
ReplyDelete