Title: Savory Slow Cooker Stuffed Bell Peppers: A Culinary Symphony of Flavor and Health
Introduction: Dive into the world of culinary excellence with our delectable Slow Cooker Stuffed Bell Peppers, a dish that effortlessly marries convenience with nutritional richness. Crafted to perfection, these savory delights feature a harmonious blend of ground turkey, fresh vegetables, and aromatic herbs, all cocooned within vibrant green bell peppers. This slow-cooker recipe not only promises a burst of flavors but also offers a health-conscious alternative with its nutritional profile, making it a perfect addition to your repertoire of wholesome meals.
Ingredients: For the Stuffed Bell Peppers:
- 2 pounds ground turkey (or a combination of turkey and beef)
- 4 large green bell peppers
- 1 large onion
- 2 carrots
- 4 cloves garlic
- 1/2 head of cauliflower
- 6-ounce can of tomato paste (choose one with no added sugar)
- 1 tablespoon dry oregano
- 1 tablespoon dry or fresh tarragon
- Salt and pepper to taste
- 1/2 cup water
Instructions: Preparation:
- Begin by cutting the tops off the green bell peppers and carefully removing the seeds, ensuring they can stand securely in the slow cooker.
- Utilize a food processor to grate the onion, carrots, garlic, and cauliflower. Alternatively, finely chop them into small pieces with a knife if a food processor is unavailable.
Assembly:
- In a large bowl, combine the ground turkey (or a combination of turkey and beef), shredded vegetables, dry oregano, dry or fresh tarragon, and tomato paste. Season the mixture with salt and pepper to taste, ensuring a thorough integration of flavors.
- Stuff each bell pepper with the enticing meat and vegetable amalgamation. Any leftover filling can be strategically placed between the peppers for an even distribution of savory goodness.
- Upright placement of the stuffed peppers in the slow cooker is key. Pour 1/2 cup of water into the bottom of the slow cooker to create a moist cooking environment.
- Cover and let the slow cooker work its magic on low heat for 8-10 hours, allowing the flavors to meld and intensify.
Nutritional Information (per stuffed bell pepper, assuming 4 servings):
- Calories: ~350 kcal
- Total Carbohydrates: ~14g
- Dietary Fiber: ~4g
- Net Carbs: ~10g
- Protein: ~32g
- Fat: ~18g
A Culinary Journey: Transport your taste buds on a journey of exquisite flavors with our Slow Cooker Stuffed Bell Peppers. The combination of ground turkey, fresh vegetables, and aromatic herbs results in a symphony of tastes that captivates the senses. The slow-cooking process ensures that each ingredient melds seamlessly, creating a dish that is both comforting and sophisticated.
Conclusion: Elevate your culinary experience with our Slow Cooker Stuffed Bell Peppers—a testament to the artistry of healthy and flavorful cooking. Whether you’re a seasoned chef or an aspiring home cook, this dish promises to be a delightful addition to your repertoire. Embrace the convenience of slow cooking and savor the symphony of tastes in every bite of these stuffed bell peppers.
Stuffed Bell Peppers in the Slow Cooker
Ingredients:
2 pounds ground turkey (or a combination of turkey and beef)
4 large green bell peppers
1 large onion
2 carrots
4 cloves garlic
1/2 head of cauliflower
6-ounce can of tomato paste (choose one with no added sugar)
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste
1/2 cup water
Instructions:
Cut the tops off the green bell peppers and remove the seeds. Ensure that they can stand securely in the slow cooker.
In a food processor, grate the onion, carrots, garlic, and cauliflower. If you don’t have a food processor, finely chop them into small pieces with a knife.
In a large bowl, combine the ground turkey (or a combination of turkey and beef), shredded vegetables, dry oregano, dry or fresh tarragon, and tomato paste. Season with salt and pepper to taste. Mix everything thoroughly.
Stuff each of the bell peppers with the meat and vegetable mixture. Any leftover filling can be placed between the peppers.
Place the stuffed peppers upright in the slow cooker. Pour 1/2 cup of water into the bottom of the slow cooker.
Cover and cook on low for 8-10 hours.