Main Dishes:

Stuffed Peppers In a (Crock) Pot

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Ingredients

6 small green peppers
1 pound fresh ground turkey meat (or 1 pound of prepackaged ground turkey)
1 package (10 ounces) unsalted frozen corn, defrosted, drained if needed
1 can (8 ounces) no-salt added tomato sauce
1/4 teaspoon Mrs. Dash Lemon and Herb blend
4 cloves garlic, minced
1/4 teaspoon ground pepper
6 ounces shredded Alphine Lace Low Sodium Swiss
1/2 teaspoon any brand of low-sodium Worchestershire sauce
1/4 cup onion, chopped
2 tablespoons no-salt added tomato paste
1/4 teaspoon grandulated sugar (or any sugar substitute equilivent)

Instructions

Wash the peppers, cut the tops off and seed them. Drain well. Brown the turkey meat in a non-stick pan; set aside. In mixing bowl, combine corn, tomato sauce, herb blend, garlic, pepper, cheese, Worchestershire sauce and onions; mix well. Stuff peppers two-thirds full. Pour 3 tablespoons of water into the Crock Pot. Arrange the stuffed peppers into the Crock Pot. Mix the sugar or sugar substitute and tomato paste together, then pour mixture over the top of the peppers. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Serve hot with a beautifully tossed fresh salad and a loaf of unsalted sourdough bread and you have a feast indeed!

Kay B. Schriefer
Moline