Stuffed with heart-healthy turkey, these stuffed peppers are both good and good for you!
1 pound Italian turkey sausage, removed from casing and crumbled
1 cup uncooked rice
8 ounces mozzarella, cut into 1/4-inch cubes
1/4 cup finely chopped fresh basil
6 bell peppers (any color), tops removed, hollowed
1 32-oz. can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1/2 cup grated Parmesan
How to Make It
In a medium bowl, combine sausage, rice, mozzarella and basil. Spoon mixture into peppers, filling each one about 3/4 full. Place peppers in slow cooker. Pour tomatoes over peppers. Pour broth around sides of peppers.
Cover and cook on low until peppers are softened, rice is tender and filling is cooked through (an instant-read thermometer stuck into filling should read 165ºF), 5 to 6 hours. Sprinkle peppers with Parmesan and serve.
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