My favorite season is sunshine. I don’t really care what month of the year it actually is… if the sun is beaming and I can feel the warmth on my face then it’s my favorite season, for sure. Fall brings lots of sunshine– and rain– and over programming of school functions, sports, travels, holidays, and chaos. That’s why I desperately need that sunshine to keep me warm and happy! 🙂
Since days like today have a full agenda and to do list, I’m taking advantage of leftovers in my fridge and making an easy low-fat crock pot meal that we can all sit down to as soon as we get home from today’s events. It’s tempting to drive through or order delivery when the day is so full already… but I’d rather have dinner ready in the crock pot and just get home, sit down, and eat. Sure, there are a few dishes to do after the kids go to bed, but it’s so much healthier and less crazy for me to plan ahead and just have it done and ready to go.
We ate stuffed peppers pretty often growing up. I like the simplicity of meat and veggies and it is a great way to use up leftover rice. I can also totally sneak in extra veggies because it’s really like a pretty pepper stuffed with a huge meatball! You can either cut the bell peppers in half or just cut the crown off and stuff them whole and standing up. I make that decision based on the shapes/sizes of the peppers and how they will fit best in my crock pot. If I use the whole pepper, I like to use this insta pot or one that is more vertical… but if I’m cutting them in half, then this is definitely the one to use.
My kids like the filling, but not the peppers, so when I make this at home I save half of the filling and bake it in a loaf pan instead of stuffing it into peppers for the crock pot. I don’t usually like to make two separate meals for dinner… but if I give them the stuffed peppers they just eat the middle out and leave the fleshy and bright veggie to throw out. That makes me sad! So I have compromised and bake it separate for them to eat.
Crock Pot Ground Turkey Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 5-6 hours
6 medium bell peppers (red, yellow, orange, or green)
1 lb. ground turkey
2 c. cooked white rice
1 c. diced sweet onion
1/2 c. shredded carrot
1/2 c. canned corn kernels, drained
2 T. tomato paste
8 oz. can of tomato sauce
2 T. brown sugar
Cut the tops off of the peppers and pull out seeds and pithy parts. In a separate bowl, mix the meat and veggies. Form into balls and fill the peppers; the meat can be pressed in firmly. In another bowl, mix the tomato paste and sauce with the brown sugar, then pour the mixture over the tops of the peppers. Cook on low for 4-6 hours.