Crock-Pot Stuffed Bell Peppers (20 g of Protein)

Crock-Pot Stuffed Bell Peppers

Sarah Snyder October 26, 2009, From Core Performance

Cook Time

6 hours Serves 6Calories 320 Protein 20g

Total Fat

10g

Saturated Fat

2g

Carbohydrates

38g

Dietary Fiber

5g

Ingredients

• 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
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp pepper

Preparation

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

I discovered this recipe at coreperformance.com this morning. It looks delicious. Think I’ll give it a try this week.