Turkey Stuffed Bell Peppers (Print Version)

# Ingredients:

→ Filling & Peppers

01 - 6 bell peppers in assorted colors (red, yellow, green, orange), hollowed with tops set aside
02 - 1 pound (450 g) lean ground turkey, 93/7 ratio
03 - 1/2 cup diced sweet onion, chopped finely
04 - 1 1/2 cups of cooked rice
05 - 1/2 teaspoon of garlic powder (split in half)
06 - 1 teaspoon of salt
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon of dried rosemary
09 - 1/2 teaspoon of thyme (dried)
10 - 1 1/2 teaspoons of Worcestershire sauce, split for later use

→ Toppings & Sauce

11 - 1 (12-ounce or 340 g) can of tomato sauce
12 - 1/4 cup water
13 - 1/2 cup of mozzarella cheese, shredded
14 - Chopped fresh parsley to garnish

# Instructions:

01 - Slice off the tops of the bell peppers, clean out the membranes and remove any seeds. Keep the tops for later use.
02 - In a big mixing bowl, throw together raw turkey, sweet onion pieces, cooked white rice, half the garlic powder, thyme, rosemary, Worcestershire sauce (1 teaspoon), salt, and pepper. Stir everything until it’s blended well.
03 - Fill each bell pepper with the turkey and rice blend evenly. Place them inside the six-quart slow cooker and cover each with its matching top. Pour the 1/4 cup of water directly into the bottom of the slow cooker.
04 - In the slow cooker, cook on the high setting for around 4 hours or drop it to low and leave it for up to 8 hours.
05 - About 30 minutes before it’s done, mix Worcestershire sauce (remaining 1/2 teaspoon), the rest of the garlic powder, tomato sauce, and whatever dried herbs remain in a medium bowl. Take the tops off the peppers and spread the tomato mixture on each. Sprinkle mozzarella on top and continue cooking for 30 minutes.
06 - Cut a tiny opening in the bottom of each stuffed pepper to let any trapped liquid out right before serving. Add fresh parsley on top and enjoy while warm.

# Notes:

01 - Cooking rice ahead can cut down prep time later.
02 - You can store stuffed peppers in a sealed container in the fridge for about 4 to 5 days.
03 - Pop cooked peppers in an airtight freezer-safe box and freeze them for no longer than 3 months.
04 - Reheat either in a microwave or at 350°F (175°C) in your oven until warmed up evenly.

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