The shredded zucchini adds a lot of volume to the meat and gets some extra vegetables in without anyone else noticing (**husband**). If you don't like corn (**husband**), leave it out. It's pretty easy to change things out to taste. I for one add a LOT of garlic to everything.
It makes enough filling for about 6 peppers but I could only fit 4 peppers in my crock pot. So I made some meatballs on the side.
Ingredients:
* 1 24 oz can of diced tomatoes
* 1.5 cups chopped yellow onion
* 3 cloves minced garlic
* 3 tsp chili powder
* 3 tsp ground cumin
* 1 tsp dried oregano
* garlic powder to taste
* 1 cup chopped fresh cilantro
* 1 lb ground lean turkey
* 2 cups grated zucchini
* 1 jalapeno pepper, seeded and minced
* 1 can yellow corn
* 1 can low sodium black beans
* 4-6 bell peppers, tops and seed removed and discarded
Directions!
1. In food processor/blender, blend tomatoes, 1/2 cup onion, 2 garlic cloves, 1 tsp chili powder, 1 tsp cumin, oregano, and 1/2 cilantro until smooth. Pour half of the mixture into the bottom of the crock pot. Place the empty peppers into the crock pot.
2. In a large bowl, mix turkey, 2 tsp chili powder, 2 tsp cumin, zucchini, 1 clove minced garlic, garlic powder to taste, remaining onion, corn, cilantro, beans until well combined.
3. Stuff the turkey mix into the peppers. I topped mine with some extra jalapeno. Pour remaining tomato mixture over the top. Cover and cook on low for 6-7 hours. If you want, sprinkle some cheese on top before serving.
Enjoy!
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