This colorful main dish is loaded with important nutrients. This recipe is great because you can freeze the Peppers and then pull them out and throw them in the crockpot when you need a quick meal. If your family likes spicier food you can use a hotter pepper like a poblano in place of the bell pepper. This is a great dinner for Phases 3 and 4.
Turkey and Corn Stuffed Bell Peppers
Equipment
- Crock-Pot
Ingredients
- 1/2 lb Ground Turkey Sausage
- 1 medium Onion chopped
- 1 can Corn 11 oz, drained
- 1/2 cup Bread Crumbs
- 2 tbsp Parsley chopped
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp Fresh Thyme or 1/4 tsp dried
- 2 medium Tomatoes seeded, peeled, and chopped
- 3 large Bell Peppers red, yellow, or green, cut in half lengthwise and seeded
Instructions
- Cook and drain the sausage.
- In a large bowl combine the sausage, onion, corn, bread, salt, pepper, thyme, and tomatoes.
- Spoon mixture into bell pepper halves.
- Arrange in the bottom of a 3 1/2 quart slow cooker. They can be stacked if needed.
- Cover and cook on low for 5 hours.