I created this as a healthier alternative to traditional stuffed peppers. I work 12-hour shifts as a nurse, so I often rely on the slow cooker for feeding my family. —Mandy Pemberton, Denham Springs, Louisiana
Slow Cooker Turkey Stuffed Peppers Recipe photo by Taste of Home
Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling.
In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper.
Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese.
Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.
Nutrition Facts: 1 stuffed pepper equals 290 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 818 mg sodium, 31 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
