Post by SkinnyCrockPot on Oct 20, 2011 16:01:14 GMT -5
Stuffed Bell Peppers
Originally posted by Mandy Pemberton
4 bell peppers
1 lb ground turkey
1/2 red onion, diced
1 small zucchini, shredded or diced fine
2 cups prepared brown rice
1 jar Ragu No Sugar Added Light Tomato Basil Spaghetti Sauce
Tony's Seasoning to taste
1/2 cup Shredded Parmesan Cheese
Cut tops off bell peppers, remove seeds and ribs, and set shells aside. Dice any remaining bell pepper flesh. In large Saute pan, add about 1 tbsp Extra Virgin Olive Oil, and saute Bell Pepper and onion until softened, add ground turkey, and brown, then add shredded zucchini, and suate until cooked. Add brown rice, and tony's seasoning to taste. Add 2/3 - 2 cup of the spaghetti sauce, just enough to moisten and loosen up mixture.
In bottom of crockpot, spread 1/2 cup of spaghetti sauce, or enough to cover bottem. Stuff each bell pepper shell with meat mixture (this usually uses up about 1/2 of the meat mixture, and the rest I freeze for next time). Arrange the stuffed peppers in the crockpot, they should fit snuggly, and spoon remaining spaghetti sauce over top. Cover and cook on low for 6-8 hours. About 30 minutes prior to serving, sprinkle Parmesean Cheese over the bell peppers, recover, and continue cooking until cheese melts.
Originally posted by Mandy Pemberton
4 bell peppers
1 lb ground turkey
1/2 red onion, diced
1 small zucchini, shredded or diced fine
2 cups prepared brown rice
1 jar Ragu No Sugar Added Light Tomato Basil Spaghetti Sauce
Tony's Seasoning to taste
1/2 cup Shredded Parmesan Cheese
Cut tops off bell peppers, remove seeds and ribs, and set shells aside. Dice any remaining bell pepper flesh. In large Saute pan, add about 1 tbsp Extra Virgin Olive Oil, and saute Bell Pepper and onion until softened, add ground turkey, and brown, then add shredded zucchini, and suate until cooked. Add brown rice, and tony's seasoning to taste. Add 2/3 - 2 cup of the spaghetti sauce, just enough to moisten and loosen up mixture.
In bottom of crockpot, spread 1/2 cup of spaghetti sauce, or enough to cover bottem. Stuff each bell pepper shell with meat mixture (this usually uses up about 1/2 of the meat mixture, and the rest I freeze for next time). Arrange the stuffed peppers in the crockpot, they should fit snuggly, and spoon remaining spaghetti sauce over top. Cover and cook on low for 6-8 hours. About 30 minutes prior to serving, sprinkle Parmesean Cheese over the bell peppers, recover, and continue cooking until cheese melts.
