Southwest Stuffed Peppers with Turkey

This is a very versatile dish using ground turkey and bell peppers you can use a variety of vegetables to add to this dish like canned mushrooms and Caulflower you can even add diced sweet potatoes also drained canned pinto beans or other beans would work well to expand the servings and make it more budget friendly.

Ingredients

1 tbsp extra virgin olive oil

One pound lean ground turkey

One medium onion

1 tbsp minced garlic

1 tbsp ground chili pepper

One teaspoon cumin

1/2 teaspoon dried Italian herbs

Half teaspoon salt

Half teaspoon paprika

One regular can of whole kernel corn

One regular can of sliced carrots


One can Rotel diced tomatoes with chilies

One cup cooked white rice or brown rice

2 Bell peppers colors of your choice



8 oz of shredded cheddar cheese or pepper jack cheese


Recipe

Dice onion, heat olive oil in a large frying pan, add onion and garlic saute till slightly soft then add all spices and herbs add turkey and cook until brown add carrots corn rice and tomatoes and stir well.  Cut peppers in half lengthwise and remove core and seeds place half of the peppers  in bottom of large slow cooker cover with half of the turkey mixture place remaining peppers on top and cover with remaining turkey, slow cook for 4 hours on high or until peppers are heated through and tender when pierced with sharp knife.  Sprinkle with cheese and  slow cook covered another 10 to 15 minutes until cheese is melted and hot and bubbly Serve with sour cream guacamole or sliced avocado and diced green onions