New Orleans Stuffed Peppers

Active Time: 25 minutes
Crock pot time: 4 Hours (low) or 8 hours (high)
Serves: 4

Ingredients
8 oz. ground turkey
1/2 cup thinly sliced celery
2 (14.5 oz.) cans diced tomatoes (Italian style or with onions and garlic), undrained
1 & 1/3 cups cooked brown rice
1 medium jalapeno pepper, seeded and minced
1 tsp. Cajun seasoning
4 bell peppers, red or green
A pinch of fresh parmesan and a sprinkle of mozzarella

Directions

In a large nonstick skillet, cook turkey and celery. 

Drain one can of tomatoes, reserve liquid. Add tomatoes, cooked brown rice, jalapeno and Cajun seasoning to turkey mixture. 

Pour tomato juice from 1st can of tomatoes and entire contents from second can of tomatoes into the bottom of the crock pot. Remove tops, membranes and seeds from bell peppers. Place on top of tomatoes in crock pot. 

Fill each bell pepper with turkey mixture. 

Cover and cook on high for 4 hours or low for 8 hours. Five minutes before serving, sprinkle with Parmesan and mozzarella. Cover and let cheese melt. 

Enjoy!

Nutritional information per bell pepper
Calories: 240
Fat: 3 g
Carbs: 34 g
Protein: 17 g
Fiber: 6 g


Recipe adapted from: eatbetteramerica.com