Crock Pot Stuffed Peppers

This is the first ever crock pot recipe I've done and the peppers were delicious if I do say so myself! I did a light salad on the side because the peppers had a lot- ground turkey, quinoa, tomatoes, and spices.

Just a heads up, the preparation takes about an hour so plan accordingly!

For the main dish:
Stuffed Peppers
- 4 large peppers (could do up to 6 if you really wanted to, and can do a mix of green and red)
- package of ground turkey
- 1 cup of brown rice or quinoa (I used quinoa for more protein, plus i like it better)
- 1 onion chopped
- 2 cups diced tomatoes
- 1/2 tomato paste (I recommend the low sodium one)
- 1/4 cup lemon juice
- 2 tsp oregano
- 2 tsp olive oil
- 2 cloves garlic
- 2 tsp thyme
- 1/2 cup parsley
- 1/2 cup water
- 2 tsp unsweetened applesauce (this is one of the times when it called for sugar but I use unsweetened applesauce for a healthier version and it is just as good)
- 1 tsp pepper
- Directions: Cook 2 cups of rice as directed on package, or cook quinoa how it directs on the package. Cut off the tops of 6 bell peppers. Set aside on a dish to use as lids later. Remove seeds and ribs from peppers. Heat 2 tablespoons of olive oil in a medium pan. Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes. Add 1 pound of ground turkey to the pan and cook until the turkey is no longer pink. Transfer turkey mixture to a large bowl. Add 2 cups of cooked rice or quinoa, 2 teaspoons of thyme, 2 teaspoons of oregano, 2 teaspoons of turmeric, and 2 cups of diced tomatoes. Mix gently, and fold in 1/2 cup of parsley. Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste). In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar. Mix until sugar dissolves, and season with salt and pepper to taste. Place 1/2 of the tomato paste mixture in the bottom of the Crock-Pot. Stuff Peppers with turkey mixtures and place upright in the Crock-Pot. Spoon the remaining tomato paste on top of the peppers. Place pepper lids on each pepper. Cook on low for 6 hours (or on high for 2 hours).


For the side salad:
- fresh spinach
- garbanzo beans
- tomato
- cucumber
- carrots (chopped or sliced)
- balsamic vinaigrette

Cheers!