SLOW COOKER Stuffed Bell Peppers
- 4 large bell peppers
- 4 ounces, crimini mushrooms, chopped
- 1/2-1 tbsp. poultry seasoning
- 1-2 tbsp. onion powder
- 1/2-1 tsp. garlic powder
- 4 egg whites
- 1 cup grated Parmesan
- 1 pound ground turkey
Preparation time 10mins
Cooking time 250mins
1. Cut the top 1/4 inch off the bell peppers, reserving the tops. Pop out the middle "stem" section of the peppers and discard. Chop the remaining edible part of the pepper tops.
2. In a large mixing bowl, combine the chopped pepper tops with the mushrooms, spices, egg whites, and turkey. Mix well. Set the peppers in the slow cooker so they stand upright. Spoon filling into the peppers until they are completely full. If you have any leftover filling, pile it on top of the peppers. Cover, and cook on LOW for 4-6 hours.