It’s September, which means our summer days are numbered and school is back in session. This time of year, many people find they have less time for meal planning, but that doesn’t mean you have to sacrifice quality. This recipe for slow cooker stuffed bell peppers is the perfect “set it and forget it” dinner for busy nights. Just prepare everything in the morning before you go to work, and dinner will be waiting for you by the time you get home. And with only 275 calories per serving, you can feel good about what you’re eating.
- 6 large bell peppers (red, green or yellow)
- 1 pound lean ground turkey
- 1/2 cup onion, chopped
- 1 can diced tomatoes, 14-ounces
- 1 cup wild rice, cooked (any kind of rice will work)
- 1/2 cup black beans
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/4 cup shredded cheese, divided
- 1/4 cup water
Step 1: Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
Step 2: Combine ground turkey, onion, diced tomatoes, rice, black beans, Worcestershire sauce, salt, pepper and 1 cup of cheese. Stuff each bell pepper with the mixture.
Step 3: Cook on low for 6 hours or high for 4 hours, until peppers are tender and ground turkey is cooked throughout.
Step 4: About 15 minutes before serving, sprinkle remaining cheese and let it melt. Serve immediately.
This recipe is best served hot with a side salad and is also great as a leftover to have for lunch during the week. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.